Jul 14 2026
Restaurants›Stock Market Dueling Kitchens›Prime Baseball Sirloin Recipe

Prime Baseball Sirloin Recipe

Inspired by Stock Market Dueling Kitchens
Time1h 30m
Serves2

Parmesan Risotto | Grilled Summer Squash | Beurre Rouge

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Ingredients

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Prime Baseball Sirloin

Parmesan Risotto

Grilled Summer Squash

Beurre Rouge

Method

Prime Baseball Sirloin

  1. 1

    Prepare the Steak

    Rub the prime baseball sirloin steaks with olive oil, garlic powder, salt, and black pepper. Allow to marinate for at least 30 minutes at room temperature.

  2. 2

    Grill the Steak

    Preheat the grill to medium-high heat. Place the marinated steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest for 5 minutes before slicing.

Parmesan Risotto

  1. 3

    Cook the Shallots and Garlic

    In a large saucepan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallots and minced garlic, cooking until softened and fragrant, about 2-3 minutes.

  2. 4

    Toast the Rice

    Add the Arborio rice to the saucepan. Stir for about 2 minutes until the rice is slightly translucent.

  3. 5

    Add Broth Gradually

    Begin adding the chicken broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  4. 6

    Finish the Risotto

    Remove the saucepan from heat and stir in the grated Parmesan cheese, remaining butter, and season with salt and black pepper to taste. Keep warm until serving.

Grilled Summer Squash

  1. 7

    Prepare the Squash

    In a bowl, toss the sliced zucchini and yellow squash with olive oil, salt, and black pepper.

  2. 8

    Grill the Squash

    Preheat the grill to medium heat. Place the squash on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the squash is tender. Remove from grill.

Beurre Rouge

  1. 9

    Reduce the Wine

    In a small saucepan, combine red wine and minced shallots. Bring to a boil, then reduce heat and let simmer until reduced by half, about 10-15 minutes.

  2. 10

    Add Butter

    Remove the saucepan from heat and whisk in the cold butter, piece by piece, until the sauce is smooth and emulsified. Season with salt and black pepper to taste.

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