Baseball Steak Recipe
Love steak? This Baseball Steak Recipe features juicy sirloin, butter, garlic, olive oil, and herbs for an easy, satisfying meal.
Equipment
- Cast iron skillet or heavy pan (or grill)
- Tongs
- Paper towels
- Meat thermometer (optional but helpful)
- Plate
- Aluminum foil
Ingredients
- 2 baseball steaks 6–8 oz each, about 1½–2 inches thick
- 1 tablespoon olive oil or avocado oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic smashed
- 2 tablespoons butter
- 2 sprigs fresh rosemary or thyme optional
Instructions
Bring steaks to room temperature
- Take them out of the fridge 30 minutes before cooking. Cold steak = uneven cooking.
Dry them well
- Pat dry with paper towels. Moisture is the enemy of a good crust.
Season generously
- Salt and pepper all sides. Don’t be shy.
Heat your pan
- Medium-high heat. Add oil when pan is hot.
Sear
- Place steaks in pan. Don’t move them for 3–4 minutes until deep brown crust forms.
- Flip and cook another 3 minutes.
Butter baste
- Add butter, garlic, and herbs. Tilt pan and spoon melted butter over steaks for 1–2 minutes.
Finish cooking
- For medium-rare: internal temp 130–135°F
- For medium: 140°F
- You can lower heat or finish in a 375°F oven if very thick.
Rest
- Remove steaks. Tent loosely with foil. Rest 8–10 minutes.
- This step is not optional. This is where the magic settles.