The baseball steak is cut from the center of the top sirloin, located between the loin and the round, offering a bold, beefy flavor.
Celebrity chef Robert Irvine emphasizes the importance of cooking steak at room temperature for even cooking, recommending that you let it sit out for an hour before cooking.
Irvine advises drying the baseball steak with paper towels before seasoning it with salt and freshly ground pepper to avoid steaming and promote searing.
A 10-ounce baseball steak typically costs less than half of a 10-ounce filet mignon, making it a more affordable option with better flavor and marbling.
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