Friday, February 1, 2013

Uncommon cuts - Baseball Steak

Baseball

It has been over four years since we posted our first "Uncommon Cuts" post on Bavette steak. While Bavette remains our favorite, we like variety and we get a few other less common cuts from Brandt Beef, the meat purveyor at our local farmers market. Pictured above is one of those cuts - a Baseball steak - cooked, resting and waiting to be eaten.

Basball steak is a delicious, small cut from the Top Sirloin:

Baseball Steak

Here it is with a dusting of salt, ready to be cooked:

Baseball Steak

After rubbing it with a bit of oil, it gets cooked in a hot frying pan for about 15 minutes - turning it every 3 minutes or so.

Baseball Steak

The result is a beautiful piece of meat, with a bit of crust on the outside and a nice medium rare center. Good stuff!

4 comments:

  1. It's very beautiful from the outside, but even more beautiful inside!

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    Replies
    1. Thanks, Dennis! A good steak is definitely a thing of beauty.

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  2. Looks fantastic. The waiting part is the hardest part.

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    Replies
    1. Yep - once it is resting, it takes a lot of willpower to keep from slicing in before it is ready.

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