Canadian AAA sirloin tournedos (baseball cut) with bacon

2 KG Box (9 x 200g)

The "baseball cut" sirloin steak is a cut of beef from the sirloin, also known as a "striploin" or "strip steak." The "baseball cut" is named for its thickness and round shape, which resembles the size of a baseball.

This steak is prized for its tenderness and savory taste. It is well-marbled, meaning it contains small amounts of intramuscular fat that melt during cooking, adding flavor and juiciness to the meat.

To prepare a "baseball cut" sirloin steak, it is recommended to sear it over high heat in a pan or on a grill, then cook it to your preferred level of doneness, whether rare, medium, or well-done.

This steak is often accompanied by sauces or seasonings to enhance its flavors. It pairs well with grilled vegetables, roasted potatoes, or a fresh salad.

In summary, the "baseball cut" sirloin steak is a thick, tender, and flavorful cut of beef that offers a satisfying culinary experience when prepared with care.

COOKING:

Cooking a "baseball cut" sirloin steak depends on your personal preferences for meat doneness. Here are some general recommendations for different levels of doneness:

1. Rare: For a rare steak, you can sear it over high heat for about 2 to 3 minutes on each side, then let it rest for a few minutes before serving. This will result in red, juicy meat on the inside.

2. Medium: If you prefer a medium steak, you can sear it over high heat for about 4 to 5 minutes on each side, then let it rest for a few minutes. This will result in meat that is slightly pink on the inside.

3. Well-done: If you like your steak well-done, you can sear it over high heat for about 6 to 7 minutes on each side, then let it rest. This will result in meat that is thoroughly cooked, with no traces of pink on the inside.

Keep in mind that cooking times may vary depending on the thickness of the steak and the heat of your cooking source. It is best to use a meat thermometer to check the internal temperature of the steak. Here are some temperature guidelines for reference:

- Rare: 52-54°C
- Medium: 57-60°C
- Well-done: 63-68°C

Let the steak rest for a few minutes before cutting to allow the juices to redistribute throughout the meat. This will help achieve a more tender texture and better flavor retention.