By james art 
Filet mignon may be your first choice for a special dish, but its sky-high price makes you want to buy a cheaper, less tender steak. We spoke with celebrity chef Robert Irvine at the recent New York Wine and Food Festival about his favorite cheap steak, and he immediately responded, “Baseball steak. It will change your life.” Irvine uses this little-known steak in his restaurants “because it’s not expensive. It eats better and is fattier than fillet.’
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You may not have seen a baseball steak on the market because it usually has to be cut by a butcher or purchased from a specialty meat shop. And Irvine is definitely right about the price: A 10-ounce baseball steak can cost less than half as much as a 10-ounce filet mignon steak. But what exactly is a baseball steak?
A baseball steak is cut from the center of the top sirloin of the cow, which is between the loin and the rump, or round. Top sirloin is one of the most popular cuts of steak and a favorite for grilling. Similar in appearance to filet mignon, the cut is known for its bold flavor, which is accentuated, as Irvine mentioned, by its significant marbling of fat. We asked Irvine the best way to cook a baseball steak, and he shared his precise method for achieving a perfect medium rare.
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How to cook a baseball steak the Robert Irvine way
According to Irvine, any steak you plan to cook should be at room temperature. “Keep it out of the fridge for an hour before cooking,says Irvine. A baseball steak is often cut two inches thick and will not cook evenly if it is still chilled when it hits the pan. Irvine then says, “Dry [the steak] with paper towels. Then you season it with salt and pepper, freshly ground.” If not dried, the moisture released to the surface will smother the steak instead of browning it, and prevent the desired Maillard reaction.
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Irvine recommends preheating a skillet (a cast iron skillet is ideal) or searing nice and hot by adding oil and “then put the steak in and don’t move it.” While it may be tempting to lift the steak to see how it’s cooking, you’ll be preventing an evenly browned crust from forming. Timing is of the essence, and a five- to six-ounce steak takes about three minutes per side. Irvine told us to “swirl it after three minutes, take it off the heat and let it sit for three minutes.” This short resting period allows the steak to absorb its juices so they don’t spill onto the plate when it’s sliced. Using the Irvine method, we’re confident you’ll get a perfect medium-rare baseball steak every time.