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Baseball steak
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 Center cut top sirloin cap (baseball steak). | |
| Alternative names | center cut top sirloin cap steak |
|---|---|
| Type | Beef steak |
Baseball steak is a center cut of beef taken from the top sirloin cap steak. Baseball steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; and the cut is taken from gluteus medius.[1][2][3] A baseball steak is essentially a center cut top sirloin steak. This cut of beef is very lean, and is considered very flavorful.[4][5][6]
The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the bottom sirloin and the butt tender (the part of the tenderloin which is in the sirloin). 184 is obtained from 182 after removing the bottom sirloin. The foodservice cuts from 184 are 184A through 184F, its portion cut is 1184 and, the "subportion" cuts from 1184 are 1184A through 1184F. 181A is not further divided into foodservice cuts. Baseball steaks are made primarily from cut 184F.[7][8] In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.[9]
Etymology
[edit]
The name "baseball steak" refers to the shape of the steak following cooking, since a baseball steak is essentially a center cut top sirloin. After it has been cooked, the center domes and swells and forms a rounded shape similar to a baseball.[7][10][11][12]
Cooking styles
[edit]Nutrition
[edit]A baseball steak per ounce contains 57 calories, 3 grams of fat, and 6 grams of protein.[14] Like other red meats it also contains iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin, riboflavin), and lipoic acid.[15]
See also
[edit]
References
[edit]- ^ |FRESH BEEF SERIES 100
- ^ Kendrick (2019-06-24). "Cooking Baseball Steak". FuriousGrill. Retrieved 2019-08-07.
- ^ Network, Food (2017-02-03). "3 of a Kind: Baseball Steaks Step Up to the Plate". Food Network. Retrieved 2019-08-07.
- ^ "How to grill your best 'baseball steak'". Inside Tailgating. 2019-05-07. Archived from the original on 2019-08-07. Retrieved 2019-08-07.
- ^ Enthusiast, Steak (2011-10-20). "Baseball Steak". Steak-Enthusiast.com. Retrieved 2019-08-07.
- ^ Olmsted, Larry (2013-08-01). "Trendy New Cuts Of Beef: Chefs Love Them For Grilling And Much More". Forbes. Retrieved 2019-08-07.
- ^ a b "Baseball Steak - Resource - Online Cooking School". Smart Kitchen. Retrieved 2019-08-07.
- ^ |FRESH BEEF SERIES 100
- ^ "Handbook of Australian Meat 7th Edition: Boneless beef". Aus Meat Ltd. Archived from the original on 2016-10-21. Retrieved 2016-12-10.
- ^ "Top Sirloin Baseball Cut Steak". JRMeats. 2015-06-29. Retrieved 2019-08-07.
- ^ "Know Your Cuts of Meat: Beef". West Coast Prime Meats. 2016-07-12. Retrieved 2019-08-07.
- ^ "More Terrific Cuts of Steak to Try on the Grill". HuffPost. 27 September 2016. Retrieved 2019-08-07.
- ^ "BASEBALL STEAK". MAD MEAT GENIUS. 2004-02-26. Retrieved 2019-08-07.
- ^ "Calorie Chart, Nutrition Facts, Calories in Food - MyFitnessPal.com". MyFitnessPal (in Kinyarwanda). Retrieved 2019-08-07.
- ^ Pesaresi Penner, Karen; Mary P. Clarke (September 1990). "Red Meats: Nutrient Contributions to the Diet" (PDF). Consumer Food Choices MF-974. Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Archived from the original (PDF) on September 12, 2006.
Baseball steak
View on Grokipediafrom Grokipedia
Description
Definition and Characteristics
The baseball steak is a boneless beef cut taken from the center of the top sirloin butt, specifically the dorsal portion of the gluteus medius muscle, after removal of the bone, butt tenderloin, and bottom sirloin.[6] This cut is prepared by seaming through the muscle to isolate the round, central section, resulting in a distinct, filet-style portion from the sirloin primal.[6] In the USDA Institutional Meat Purchase Specifications (IMPS), it is primarily designated as item 184F (Loin, Top Sirloin Butt, Center-Cut, Seamed, Dorsal Side, Boneless), with associations to item 181A (Loin, Top Sirloin, Bone-In) for related bone-in presentations.[6] Physically, the baseball steak features a compact, rounded shape that resembles a baseball—hence its name—with a thickness of 1.5 to 2 inches and an average weight of 8 to 12 ounces.[2][7][8] It is notably lean, exhibiting moderate marbling that enhances its visual appeal without dominating the lean surface, and its surface fat is typically trimmed to expose the muscle cleanly.[6][9] In terms of texture and flavor, the baseball steak delivers a moderately tender bite due to the gluteus medius muscle's relatively low connective tissue content, combined with a robust, beefy taste derived from its sirloin location.[10][3] This profile provides more inherent flavor than ultra-lean cuts like filet mignon while remaining less fatty than richly marbled options such as the ribeye, striking a balance of tenderness and savoriness.[2][7]Anatomical Location
The baseball steak originates from the top sirloin primal in the beef carcass, specifically the center-cut portion of the gluteus medius muscle within the top sirloin butt.[6] This muscle forms the outer layer covering the top sirloin butt and is positioned in the upper hindquarter of the animal, situated between the short loin primal to the front and the round primal to the rear.[11][12] In relation to surrounding cuts, the gluteus medius lies adjacent to the bottom round from the round primal and near the tenderloin extension from the loin primal, but the baseball steak is obtained as a boneless portion by first separating the top sirloin butt primal (IMPS Item 184), then isolating the gluteus medius through removal of the bone, the adjacent bottom sirloin tissue, and any remaining tenderloin attachments; the tapered ends are trimmed, leaving the uniform central section, which is cross-cut perpendicular to the grain into thick, individual steaks.[6][10] The anatomical positioning of the gluteus medius as a relatively underutilized muscle in the hindquarter results in lower exercise and thus greater inherent tenderness, while its integration within the sirloin region imparts enhanced beefy flavor profiles without substantial connective tissue interference.[11][12]Etymology and History
Naming Origin
The baseball steak derives its name from the distinctive rounded, baseball-like shape it assumes after cooking, where the center domes upward due to the contraction of the surrounding muscle fibers under heat, creating a spherical profile. This visual transformation highlights the cut's thick, circular form, typically measuring about 3 inches in diameter, which closely mimics the size and sphericity of an actual baseball when presented on a plate.[13][14] The term emerged in American butchery slang during the late 20th century and became popularized on U.S. steakhouse menus, reflecting the cut's appeal in casual dining settings. By the early 2000s, it had entered broader cultural lexicon, notably referenced in the 2001 film Training Day, where a character recommends it at a historic Los Angeles steakhouse.[15][14] This naming convention ties into American sports culture, offering a playful nod to baseball as the nation's pastime, without linking to any specific historical event or figure. The moniker underscores the steak's prominence in grill-centric American cuisine, where its robust, all-American presentation aligns with backyard barbecues and steakhouse traditions.[2]Development and Regional Variations
The baseball steak emerged in the United States during the late 20th century as butchers increasingly focused on maximizing value from the sirloin primal by isolating premium sub-cuts from the top sirloin butt. This development aligned with the evolution of standardized butchery practices through the North American Meat Processors Association (NAMP) and the USDA's Institutional Meat Purchase Specifications (IMPS), which began formalizing detailed cut descriptions in the 1970s to improve consistency and efficiency in meat processing.[16] The cut, designated as IMPS Item 184F, represents a center-cut from the gluteus medius muscle of the top sirloin, allowing for thicker, more uniform steaks that appealed to cost-conscious consumers and processors seeking alternatives to pricier tenderloin portions. By the 2000s, the baseball steak gained broader popularity amid the rise of casual steakhouses and home grilling culture, where its lean profile and affordability positioned it as a flavorful yet economical option comparable to filet mignon. Chefs like Robert Irvine highlighted its value, noting that a 10-ounce baseball steak often costs less than half the price of a similar-sized filet while offering robust beefy flavor.[17] This traction was evident in media and restaurant menus, such as its feature in the 2001 film Training Day, which helped elevate its recognition among grilling enthusiasts and steakhouse patrons.[18] Regionally, the baseball steak sees variations outside the U.S., particularly in Australia, where the equivalent top sirloin cut is known as the D-rump under Handbook of Australian Meat code 2100 and is often prepared thinner for quicker cooking on barbecues.[19] In Europe, recognition remains limited, as sirloin sub-cuts like the top sirloin cap are typically integrated into broader rump or loin preparations rather than isolated as a distinct thick steak, reflecting differing butchery traditions that prioritize whole primal yields over specialized value cuts.[20] Since the 2010s, the baseball steak has become more widely available in grass-fed beef markets, driven by consumer demand for sustainable sourcing and ethical farming practices that emphasize pasture-raised cattle. Suppliers in North America have increasingly offered this cut from 100% grass-fed programs, enhancing its appeal in eco-conscious retail and direct-to-consumer channels.[21][22]Preparation and Cooking
Methods
Baseball steak, a lean cut derived from the top sirloin, requires high-heat cooking methods to develop a flavorful crust while maintaining juiciness, as its low fat content can lead to toughness if overcooked.[23][24]Grilling
Grilling is a popular method for baseball steak, utilizing direct high heat to sear the exterior quickly. Preheat the grill to 450-500°F, then cook the steak for 6-8 minutes per side to reach medium-rare doneness at an internal temperature of 135°F.[25][2] This approach leverages the grill's intense heat to lock in juices, with total cooking time varying slightly based on steak thickness, typically around 1-1.5 inches.[26]Pan-Searing
Pan-searing combines stovetop heat with oven finishing for even cooking in baseball steak. Begin with a high-heat sear in a hot cast-iron skillet for 2-3 minutes per side to form a crust, then transfer to a preheated 400°F oven for 4-6 minutes until the internal temperature hits 135°F for medium-rare.[25][7] This hybrid technique ensures the lean meat cooks uniformly without drying out, ideal for indoor preparation.[2]Broiling
Broiling exposes baseball steak to radiant high heat from above, mimicking grilling indoors. Set the oven broiler to high and position the steak 4-5 inches from the heat source, cooking for 8-10 minutes total while flipping halfway to achieve medium-rare at 135°F internally.[25][26] Monitoring with a meat thermometer is essential, as broiling times can vary with oven strength and steak thickness.[27]Sautéing
For thinner cuts of baseball steak, sautéing offers a fast pan method using moderate oil or butter. Heat the pan to high and cook for 3-4 minutes per side over medium-high heat to reach medium-rare at 135°F.[2][7] This technique suits slices under 1 inch thick, promoting quick searing while preserving the cut's inherent tenderness.[26] Medium-rare doneness, targeting 135°F internal temperature, is recommended for baseball steak to optimize tenderness, as the lean composition makes overcooking risky for texture. While culinary sources often target 130–135°F for medium-rare doneness, the USDA recommends a minimum of 145°F internal temperature (followed by a 3-minute rest) for food safety.[26][23][28]Techniques and Tips
To prepare baseball steak for optimal flavor and texture, begin by patting the surface dry with paper towels to remove excess moisture, which promotes a better sear during cooking.[29] Season generously with kosher salt and freshly ground black pepper 30 to 60 minutes in advance, allowing time for a dry brine that draws out moisture and then reabsorbs it to enhance tenderness and seasoning penetration.[30] For added depth, consider an optional simple marinade of olive oil infused with minced garlic and fresh herbs like rosemary or thyme, applied for 30 minutes to 2 hours before cooking to complement the steak's natural beefiness without overpowering it.[31] After cooking via methods such as grilling or pan-searing, rest the steak for 5 to 10 minutes tented loosely with foil; this allows juices to redistribute evenly throughout the meat for improved moisture retention.[30] When serving, slice the steak against the grain—perpendicular to the visible muscle fibers—to shorten the fibers and maximize tenderness in each bite.[32] Common pitfalls include relying solely on low-heat cooking, which can result in a tougher texture due to uneven rendering of the connective tissues in this lean sirloin cut; instead, incorporate a high-heat finish for better results. Always use an instant-read thermometer inserted into the thickest part of the steak, avoiding bone or fat, to ensure precise doneness without overcooking.[33] A typical serving size for baseball steak is 8 to 12 ounces per person, providing a hearty portion that pairs well with roasted vegetables, grilled potatoes, or a simple green salad to balance the richness.[34] For wine pairings, a full-bodied red like Cabernet Sauvignon complements the steak's robust flavor profile with its tannins and dark fruit notes.[35] For thicker cuts of baseball steak, the reverse sear variation—slowly cooking low and slow in an oven or smoker before a quick high-heat sear—ensures even doneness from edge to center while developing a flavorful crust.[36]Nutrition
Composition
Baseball steak, a lean center-cut from the top sirloin, provides a nutrient-dense profile characteristic of trimmed beef cuts. Per 100 grams of raw meat, it contains approximately 135 calories, with macronutrients consisting of 22.1 grams of protein, 4.7 grams of total fat (including 1.75 grams of saturated fat), and 0 grams of carbohydrates. For a typical 3- to 4-ounce (85- to 113-gram) raw serving, this equates to roughly 115 to 153 calories, 19 to 25 grams of protein, 4 to 5.3 grams of total fat (1.5 to 2 grams saturated), and no carbohydrates. Per ounce (28 grams), values are about 38 calories, 6.2 grams of protein, and 1.3 grams of fat. The leanness of this cut, with minimal marbling, contributes to its relatively low fat content compared to fattier beef sections. Micronutrients in raw baseball steak are notable for supporting metabolic and muscular functions. Per 100 grams, it supplies 1.64 milligrams of iron, 4.29 milligrams of zinc, 207.9 milligrams of phosphorus, 7.5 milligrams of niacin, 1.21 micrograms of vitamin B12, 0.07 milligrams of thiamin, and 0.11 milligrams of riboflavin. Additionally, it contains approximately 450 to 633 milligrams of creatine. For a 3- to 4-ounce serving, these scale to 1.4 to 1.9 milligrams of iron, 3.6 to 4.9 milligrams of zinc, 177 to 235 milligrams of phosphorus, 6.4 to 8.5 milligrams of niacin, 1 to 1.4 micrograms of B12, 0.06 to 0.08 milligrams of thiamin, 0.09 to 0.12 milligrams of riboflavin, and about 400 milligrams of creatine.[37]| Nutrient | Per 100g Raw | Per 3-4 oz (85-113g) Raw Serving |
|---|---|---|
| Calories | 135 | 115-153 |
| Protein (g) | 22.1 | 19-25 |
| Total Fat (g) | 4.7 | 4-5.3 |
| Saturated Fat (g) | 1.75 | 1.5-2 |
| Carbohydrates (g) | 0 | 0 |
| Iron (mg) | 1.64 | 1.4-1.9 |
| Zinc (mg) | 4.29 | 3.6-4.9 |
| Phosphorus (mg) | 207.9 | 177-235 |
| Niacin (mg) | 7.5 | 6.4-8.5 |
| Vitamin B12 (mcg) | 1.21 | 1-1.4 |
| Thiamin (mg) | 0.07 | 0.06-0.08 |
| Riboflavin (mg) | 0.11 | 0.09-0.12 |
| Creatine (mg) | 450-633 | ~400 |