Ranch Steak

Our grass-fed, grass-finished ranch steak is a very lean cut that comes from the shoulder muscle. 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. If you’re looking for some deliciously different protein, 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. Our Head Chef Yankel has a fantastic recipe for honey and sea salt ranch steaks paired with roasted carrots—take a look below.


Honey & Sea Salt Ranch Steaks with Roasted Carrots

4.6 from 5 votes
Print Pin
Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ranch Steak
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people


  • 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


  • 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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