Our grass-fed, grass-finished ranch steak is a very lean, boneless cut that comes from the shoulder center. It’s typically trimmed of all fat, but don’t worry, it’s still packed with flavor.
The taste is earthy, and most people say it’s unlike any other cut they’ve tried (but if you need a comparison, think sirloin steak). If you’re looking for something delicious and different, try the ranch steak for dinner tonight.
It’s best served medium rare and requires little effort to be the star of your next meal.
How to Cook Ranch Steak
The ButcherBox Kitchen has your guide to a great ranch steak.
Our Favorite Recipe for Ranch Steak
Try grilling your ranch steak with a sweet and salty honey rub.
Ingredients
- 4 ea ButcherBox Ranch Steaks
- 8 Tbsp raw honey
- 1 Tbsp coarse sea salt
- 1 tsp freshly ground black pepper
Roasted Carrots
- 12 ea carrots washed and cut into ½" pieces
- 4 sprigs fresh thyme
- 3 cloves garlic minced
- 1 ea orange zested
- 1 tsp ground coriander
- 1 Tbsp raw honey
- 2 Tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Preheat grill with 2 zones. One high heat and one low heat.
- Preheat oven to 350℉.
- Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
Roasted Carrots
- Toss cut carrots with all ingredients togther in a mixing bowl. Pace seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender. Discard thyme sprigs before serving.
Grilling Steaks
- Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.
- Flip steaks over, grill for 2 more minutes on the hottest part.
- Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
- Remove steaks from heat when finished and let rest 8 minutes before slicing steaks against the grain and serving with roasted carrots. Enjoy!
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