Box of 2 KG (12 x 170 g)
The baseball cut sirloin steak is a cut of beef from the sirloin, which is also known as a striploin or strip steak. The baseball cut is so named because it is thick and has a round shape, similar to the size of a baseball.
This steak is prized for its tenderness and savory flavor. It is well marbled, meaning it contains small amounts of intramuscular fat that melts 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 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 short, baseball cut sirloin steak is a thick, tender and flavorful cut of beef that delivers a satisfying taste experience when prepared with care.
COOKING:
Cooking a baseball cut sirloin steak depends on your personal preferences when it comes to cooking your meat. Here are some general recommendations for different cooking times:
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 a red, juicy meat inside.
2. Medium: If you prefer a medium rare steak, you can sear it over high heat for about 4-5 minutes on each side and then let it rest for a few minutes. This will result in a slightly pink interior.
3. Well Done: If you like your steak well done, you can sear it over high heat for about 6-7 minutes on each side and then let it rest. This will result in well-cooked meat, with no pink inside.
Keep in mind that cooking times may vary depending on the thickness of the steak and the heat of your cooking source. It's 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 cooked: 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.