8 Ounce Sirloin Baseball Cut Recipe

Bring to room temperature

Remove the 8-oz baseball cut sirloin from the refrigerator 30–45 minutes before grilling so it comes to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Lightly brush the steak all over with 1 tablespoon olive oil. Combine kosher salt, black pepper, and garlic powder and evenly season both sides and the exposed fat cap/edge. Press the seasoning gently into the meat so it adheres.

Build a two-zone fire in a wood-fired or charcoal grill: bank coals/charcoal to one side for a hot direct sear zone and leave the other side with fewer coals for a medium-heat indirect zone. Add a few small hardwood chunks (hickory or oak) on top of the coals for smoke. Aim for grate temperatures of about 500–600°F (direct) and 350–400°F (indirect).

When the grate is hot, oil it by brushing or wiping with a paper towel dipped in high-smoke-point oil (use tongs). This prevents sticking and promotes a good sear.

Initial sear (direct high heat)

Place the steak directly over the hottest part of the fire. Sear for 2–2.5 minutes without moving to develop a deep crust. Rotate 45° and sear another 1.5–2 minutes to create crosshatch grill marks. Flip and repeat on the other side: 2–2.5 minutes, rotate 45° after the first interval and sear an additional 1.5–2 minutes. Total direct sear time should be approximately 6–8 minutes depending on grill heat and steak thickness.

Finish to temperature (indirect heat)

Move the steak to the cooler side of the grill (indirect heat) and close the lid if possible. Use an instant-read thermometer: target internal temperatures are 125–128°F for rare, 130–135°F for medium-rare, and 140°F for medium. For an 8-oz baseball cut (about 1.5–2 inches thick), expect 3–6 minutes over indirect heat to reach medium-rare from seared. Monitor temperature closely to avoid overcooking.

About 1 minute before removing the steak from the grill, melt 1 tablespoon unsalted butter in a small heatproof cup placed near the fire or in a skillet on the cooler side. Stir in chopped rosemary, thyme, minced garlic, and lemon zest (if using). Spoon the herb butter over the steak once it comes off the grill to add flavor and sheen.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute. During resting, the internal temperature will rise by about 3–5°F.

After resting, optionally sprinkle a pinch of flaky sea salt, slice against the grain or serve whole. Serve with steak sauce or chimichurri if desired.