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:
Here it is with a dusting of salt, ready to be cooked:
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.
The result is a beautiful piece of meat, with a bit of crust on the outside and a nice medium rare center. Good stuff!
It's very beautiful from the outside, but even more beautiful inside!
ReplyDeleteThanks, Dennis! A good steak is definitely a thing of beauty.
DeleteLooks fantastic. The waiting part is the hardest part.
ReplyDeleteYep - once it is resting, it takes a lot of willpower to keep from slicing in before it is ready.
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