Ranch Steak
This Ranch Steak is a flavorful, budget-friendly cut that's quick and easy to cook. Perfectly seared and juicy, it elevates your dinner with simple ingredients and classic techniques.
Equipment
- Cast-Iron Skillet
- Tongs
- Meat Thermometer
- Cutting Board
Ingredients
- 2 pounds ranch steak 2 large or 4 medium steaks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic minced
- 1 bunch fresh rosemary
Instructions
- Pat the ranch steaks dry with paper towels. Generously season both sides with salt and black pepper. Let sit for about 30 minutes at room temperature.
- Heat a cast iron skillet over medium-high heat. Add olive oil and warm until it shimmers but does not smoke.
- Place steaks in the hot skillet without overcrowding. Sear for 4-5 minutes on each side until a deep brown crust forms. Use tongs to flip the steaks.
- Reduce heat to medium. Add butter, minced garlic, and rosemary to the skillet. Baste steaks with melted butter mixture. Cook 2-3 more minutes for medium-rare or until desired doneness.
- Remove steaks from skillet and transfer to a cutting board. Tent loosely with foil and rest for 5-10 minutes to redistribute juices.
- Slice steaks against the grain into thin strips. Serve with your favorite sides or in salads or tacos. Enjoy!
Notes
- Letting the steak rest after cooking is key to juicy, tender meat.
- Use a meat thermometer to avoid overcooking and ensure perfect doneness.
- Substitute olive oil with avocado or grapeseed oil for allergy-friendly options.
- Butter can be replaced with ghee or dairy-free alternatives for lactose intolerance.
- Slicing against the grain maximizes tenderness.