FOOD NEWS
Robert Irvine Loves To Cook One Inexpensive Cut Of Steak
BY Gene Gerrard
During a New York City Wine and Food Festival, chef Robert Irvine shared his favorite inexpensive steak cut, saying, “Baseball steak. It will change your life.”
A 10-ounce baseball steak can cost less than half as much as a 10-ounce filet mignon steak, though it generally needs to be cut by a butcher or bought from a specialty meat store.
The meat is cut from the center of the cow’s top sirloin, located between the loin and the butt, or round. It has a beefy flavor accentuated by its substantial marbling of fat.