Baseball Sirloin Steak | Texas Wagyu
$16.00
Texas Wagyu Baseball Sirloin Steak
The towering showstopper of the chophouse, elevated to five-star farm-to-table luxury. Named for its signature rounded shape that swells and plumps into a baseball-like sphere as it cooks, the Baseball Sirloin is cut exceptionally thick to give you the dramatic height and tenderness of a center-cut Filet Mignon, paired with the robust, mineral-rich savor of top sirloin.
While conventional grocery store sirloin steaks are sliced thin and can dry out quickly, the G Five Texas Wagyu Baseball Sirloin Steak is carved two inches thick from prime whole-muscle cuts. By crossing champion Japanese Wagyu with heritage Black Angus, we infuse this dense, lean muscle with low-melting intramuscular fat. As it sears in cast iron or slow-roasts over indirect heat, the marbling liquefies throughout the steak, basting it from within to guarantee edge-to-edge juiciness, an explosive mahogany crust, and an unmistakably tender bite.
Choose Your Cut & Style
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Center Cut Sirloin Baseball Steak: Carved strictly from the prized heart of the top sirloin (gluteus medius). This cut offers the highest degree of uniform tenderness and a clean, cylindrical filet-like silhouette, delivering a velvety, melt-in-your-mouth texture with zero gristle.
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Top Sirloin Baseball Steak: Cut thick across the prime top sirloin block, offering a slightly broader profile with deep, hearty beef depth. It delivers the ultimate steakhouse bite: bold, beef-forward richness balanced by succulent Wagyu juiciness and an unbeatable crust-to-meat ratio.
The G Five 50/50 Heritage Advantage
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50% Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef savor that anchors the steak, standing tall against heavy cast iron sears, coarse pepper crusts, and rich pan sauces.
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50% Japanese Wagyu Lineage: Weaves fine ribbons of low-melting intramuscular fat directly into the firm grain, allowing this thick-cut steak to self-baste as it cooks so every slice stays succulent, moist, and tender.
The Baseball Cut & Farm-to-Table Advantage
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Filet Mignon Stature with Sirloin Savor: Enjoy the dramatic plate presence and pillowy thickness of a luxury filet mignon without sacrificing the bold, beefy character that sirloin lovers crave.
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The Ultimate Reverse-Sear Steak: Because each steak is hand-cut approximately two inches thick, it is the ideal candidate for the reverse-sear method—giving you complete temperature control for a perfect wall-to-wall ruby-red center and a blistering outer crust.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Specifications
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Cut Options: Center Cut Sirloin Baseball Steak | Top Sirloin Baseball Steak
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Thickness: Approx. 1.75 to 2 inches thick
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Reverse-Sear Guide for Thick-Cut Steaks
Because the Baseball Sirloin is cut exceptionally thick, the reverse-sear method is the most reliable way to achieve an edge-to-edge medium-rare without a gray band.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 30 to 45 minutes before cooking to remove the refrigerator chill.
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Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning (or coarse sea salt, butcher-cut black pepper, and garlic powder) across the entire surface, including the tall sides.
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Gentle Indirect Heat: Preheat your oven or smoker to 225°F–250°F. Place the steak on an elevated wire rack set inside a rimmed baking sheet. Bake or smoke gently until the internal temperature reaches 115°F–120°F at the dead center (approx. 35 to 45 minutes).
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Blistering Cast Iron Finish: Heat a heavy cast iron skillet over high heat until lightly smoking. Melt a spoonful of G5 Wagyu Beef Tallow to slick the bottom of the pan. Transfer the steak directly to the skillet and sear for 60 to 90 seconds per side, briefly rolling the tall edges against the hot iron to build a deep mahogany crust all the way around.
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Target Temperature: Pull when the internal temperature hits 130°F–135°F for a juicy medium-rare.
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Rest & Carve Across the Grain: Rest on a warm cutting board for 8 to 10 minutes to allow the natural juices to redistribute throughout the steak. Carve thick slices strictly against the grain for an effortless, tender chophouse bite.