Ranch Steak Recipe
- Ingredients: 1 pound (450 grams) top sirloin or rib eye steak, trimmed of excess fat.
- 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (15 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/4 cup (60 ml) Worcestershire sauce
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon (15 ml) hot pepper sauce
What Is A Ranch Steak?
A ranch steak is a beef steak cooked over high heat until it’s medium rare — not quite done but just shy of red — and served on a bed of lettuce, topped with melted American cheese, sliced tomatoes, and pickles.
It’s also often served as an appetizer at barbecues and cookouts, sometimes called “barbecue steaks.”
The name comes from the fact that most ranches use a dry rub that includes herbs like thyme, rosemary, sage, marjoram, oregano, basil, parsley, bay leaves, cumin, paprika, cinnamon, nutmeg, cloves, and peppercorns.
This mixture may be rubbed onto lean cuts of meat before they go into the smoker or grill pit, or brushed onto them during cooking time.
There are many variations on this basic recipe, but there’s one thing you can count on: Ranch steak is usually delicious.
What Are The Ingredients In A Ranch Steak?
A ranch steak can be made from any cut of beef, but it’s commonly used on top sirloin steak, which has a very lean texture.
A ranch steak also tends to have more marbling than other cuts of meat because it contains less connective tissue.
Marbled steaks are typically tender and flavorful.
If your favorite steak house uses this cut, chances are they’re cooking them according to these steps.
For this recipe, we’ll use one pound (500 grams) of top sirloin steak, though you could substitute another cut like flank steak if you prefer.
You might also want to double down on the seasonings.
We’ve already added some garlic powder, onion powder, and Worcestershire sauce to our steak to get started.
Now let’s add some additional flavors by adding two tablespoons (30 ml) each of hot pepper sauce and soy sauce.
To finish off the dish, we’ll toss the steak in a homemade ranch seasoning mix before searing it over high heat until just browned.
For a classic barbeque style ranch steak, try topping your steak with some barbecue sauce instead of using the seasoning mixture.
While this steak isn’t as fancy as many restaurant dishes, it’s still an easy meal to prepare and tastes delicious served up with a side salad.
Let’s take a closer look at what goes into making a great ranch steak recipe!
The next step is to combine all the dry ingredients together in a bowl.
Add the salt, black pepper, paprika, chili flakes, cayenne pepper, nutmeg, and garlic powder.
Combine everything well so that there aren’t any clumps of spices left behind.
Next, pour half of the olive oil onto a plate and set aside about 2 tablespoons (30 ml).
Take the remaining 4 tablespoons (60 ml) and place it in a small mixing bowl.
Pour in the rest of the oil and whisk vigorously to create a smooth paste.
Set this dressing aside while you continue to work on the seasoning mix.
In another large mixing bowl, combine the vinegar, sugar, mustard, horseradish, and hot pepper sauce.
Whisk well, then slowly drizzle in the reserved olive oil mixture while continuing to stir.
When all the liquid is incorporated, add the salt, black pepper, paprika, chili flakes, and garlic powder again.
Toss everything around to ensure that no spice clump remains anywhere.
Now comes the fun part: combining the wet and dry ingredients together.
Start by pouring all the dry ingredients out onto a flat surface, like a cutting board or countertop.
Then grab the bowl containing the wet ingredients and begin transferring the contents to the dry ingredients.
As you transfer the liquids, gently fold the dry ingredients into the bowl.
Don’t worry too much if the mixture doesn’t seem perfectly blended — after all, this is supposed to be an “homemade” recipe.
Once you’ve transferred all the liquid, sprinkle the top with the chopped parsley and serve immediately.
How Do You Make A Ranch Steak?
The first step in making a great ranch steak is to season it properly.
If you’ve ever had dry meat, this recipe will help you fix that problem.
To get your steak ready for cooking, cut off any extra fat from around the edge and trim away as much of the connective tissue as possible.
Next, rub the steak all over with 2 tablespoons (30 ml) of olive oil and sprinkle on both sides with garlic powder, onion powder, and salt and pepper to taste.
After you have thoroughly massaged the steak with the olive oil, put it aside for about 15 minutes while you prepare a marinade.
In a small bowl combine the remaining olive oil, Worcestershire sauce, soy sauce, hot pepper sauce, and lemon juice.
Whisk together until everything has dissolved into a smooth mixture.
Now place the steak back onto the cutting board and pour half of the marinade over the meat so that it coats every square inch of it.
Let sit for another 10 minutes before searing the steak.
You can also sear each side of the steak at an angle to give it a nice crusty look.
Cook the steak for 3 minutes per side over high heat, turning once after one minute.
Once done, remove the steak from the skillet, cover with aluminum foil and let rest for 5 minutes before slicing.
This recipe may seem complicated but it isn’t difficult if you follow the steps carefully.
If you don’t want to spend time prepping the steak, you can always purchase already prepared steaks from the grocery store.
Just be sure to keep them refrigerated until they’re needed because they won’t last long when stored out of the refrigerator.
There are many different types of meats that can be used to create a tasty ranch steak.
Check out our list of other delicious recipes!
What Is The Nutritional Value Of A Ranch Steak?
A typical 4 oz.
(113 gram) serving of beef has about 200 calories, 16 g protein, 2 g carbohydrates, 3 g total fat, 0.6 g saturated fat, and 6 mg cholesterol per ounce (g).
The USDA National Nutrient Database lists the nutritional information for this type of meat as follows:
Protein: 20 g / Serving
Carbohydrates: 3 g / Serving
Total Fat: 9 g / Serving
Saturated Fat: 3 g / Serving
Cholesterol: 60mg / Serving
Vitamin A: 30 IU / Serving
Thiamin: 0.3 mg / Serving
Riboflavin: 0.2 mg / Serving
Niacin: 0.7 mg / Serving
Folate: 10 mcg / Serving
Iron: 0.9 mg / Serving
Potassium: 50 mg / Serving
Calcium: 25 mg / Serving
Zinc: 0.5 mg / Serving
Phosphorus: 35 mg / Serving
Omega-3 fatty acids: 0.8 mg / Serving
Dietary fiber: 0.6 g / Serving
This recipe makes 1 serving.
If you want more than one portion, be sure to double all ingredients and cook it in two batches so each batch will have its own unique cooking time.
You can also serve this dish over pasta.
What Are The Benefits Of Eating A Ranch Steak?
If you have never had a ranch steak before, it’s time to try one out!
Ranch steaks come from cattle raised on ranches in Kansas, Colorado, and New Mexico.
They are grass fed, which means they eat their natural diet without being given hormones and other additives used by most commercial meat producers.
These beef cuts are leaner than regular steaks because they spend more time grazing outdoors, not confined in feedlots where they would be fattened up artificially.
As an added bonus, these ranched cuts also contain higher levels of omega 3 fatty acids.
The best part about eating a ranch steak is that you can enjoy this delicious cut year round since it does not require refrigeration after cooking.
Are There Any Side Effects Of Eating A Ranch Steak?
Yes, but not many! Ranch steaks can be cooked in just about any way you like.
If you’re looking for something tasty that would pair well with your favorite vegetable, try one of these recipes instead:
Grilled Corn on the Cob
What Are Some Tips For Making A Perfect Ranch Steak?
When it comes to cooking a great steak, the best thing you can do is keep things simple.
You want to avoid all the extra ingredients and steps in your recipes so you don’t mess up the taste of the meat itself.
Here are some tips on how to cook a good steak without messing up its texture:
Use quality cuts such as ribeye or filet mignon steaks instead of cheaper grades like flank steak.
For this recipe, we used a top sirloin steak which has plenty of marbling throughout – meaning lots of healthy fat.
This fat keeps the outside from drying out too much while the inside stays tender by keeping blood flow going into the muscle tissue.
Cutting down on the size of the steak also helps prevent dryness because smaller pieces have more surface area than larger ones.
If you cut a large piece of beef into four small slices, each slice will get less time under heat than a single big one would.
Marinate your steak before you start cooking it! Rubbing salt, spices, and herbs onto the steak beforehand adds tons of flavor and makes the entire process easier.
Sear your steak over high heat at an internal temperature of 145 degrees Fahrenheit (F).
Don’t worry about getting precise measurements here.
Just aim low enough to sear all sides but not burn them.
Once searing begins, let it finish until the desired temperature has been reached.
Then move on to the next step.
How Do You Know When A Ranch Steak Is Cooked?
The key to cooking the best ranch steaks is in the seasonings.
If you’re not sure how much time it takes to cook your meat, here’s an easy way to determine if your steak is done: pull out a thermometer and insert it into the thickest part of the steak.
When the temperature on the thermometer reaches 125ºF (52ºC), remove the steak from the oven and allow it to rest for 10 minutes before serving.
If you don’t own a thermometer, there are other ways to gauge the doneness of your steak.
Look at the color of the meat—if it looks pink inside, but still has red edges, it’s ready.
Or, use a sharp knife to cut through the steak and see if the juices run clear.
Once they start running clear, your steak is done.
You can also check by touching the surface of the steak with your finger.
It should be hot enough so that you can feel warmth without burning yourself.
Lastly, taste the steak—it should have just enough “oomph” to satisfy your appetite, but not be too chewy.
Step One: Seasoning Your Ranch Steak
First things first, we need to get our steak ready to be seared.
To begin preparing your steak, coat both sides liberally with olive oil.
Next, sprinkle each side with a generous amount of garlic powder, onion powder, and Worcestershire sauce.
Make sure to rub the spices into all the nooks and crannies, because these flavorful ingredients will help enhance the flavor of your steak once it hits the heat of the grill.
Step Two: Pan Searing Your Ranch Steak
Once your steak is coated with its delicious marinade, place it directly over medium high heat and sear until the outside is crispy and browned.
Be careful not to overcook the steak, as this will result in dryness and toughness rather than juicy tenderness.
Step Three: Resting Your Ranch Steak
After removing the steak from the grill, let it sit undisturbed for about five minutes to reabsorb any additional moisture from the outer layer.
After resting, slice the steak against the grain and serve immediately!
Can You Freeze A Ranch Steak?
Yes! You can freeze ranch steaks as long as they have been properly marinated and frozen at the proper temperature.
Just be sure to keep in mind the following tips before freezing your meat:
- Store meats in an airtight container in the freezer until needed.
- Never leave them sitting out on the countertop.
- When thawing, remove from the plastic wrap and place in cold water to speed up the process.
- You should use a thermometer to determine if it’s safe to eat.
- Thawed meat must reach 165 degrees Fahrenheit (74 C) to ensure safety.
- Don’t refreeze food once cooked unless instructed by the manufacturer.
Freezing Ranch Steak Tips
Once you’ve thawed your meat, you will want to season it well so it tastes great when served.
Here are two different ways to accomplish this step:
Method #1 – Homemade Ranch Seasoning Blend
This method takes longer but has better taste than any store bought product I have ever used.
- Combine all ingredients together in a small bowl.
- Set aside until ready to serve.
Method #2 – Using Store Bought Ranch Seasoning Mixes
These mixes are convenient, easy to find and offer several options for those who like their ranch flavors mild, medium and spicy.
Here are some examples of these products:
Savor Your Favorite Brand
My favorite brand is Savor, which offers three different varieties of “house made” ranch blends.
These include the Original Ranch, Mild & Spicy and Medium & Hot.
They also sell other kinds of sauces, spices and even ketchup.
All of these items come in handy for cooking and baking.
What Are Some Popular Ranch Steak Recipes?
The following are just a few examples of the many different ways people cook their ranch steaks.
Here’s one from Guy Fieri’s Vegas Kitchen & Bar in Las Vegas, Nevada, where they serve it with grilled asparagus, roasted potatoes, and blue cheese dressing on the side.
Another version comes from Chef Aaron Sanchez of Chefs Table in San Francisco, California.
They use an herb butter to dress the steak before grilling it up.
Then there’s this recipe from Food Network star Giada De Laurentiis, which calls for peppercorn cream sauce over sautéed spinach for added flair.
And if you want something a little more traditional, check out these classic balsamic beef tips.
If none of those sound good enough for your taste buds, why not try something completely new like this sweet potato ranch chicken dish from Cooking Light?
Or maybe you prefer something even lighter?
How about this salmon salad with avocado ranch dressing?
Or how about this recipe for berry cobbler with vanilla bean ice cream?
We have plenty of options here at Chowhound!
- 1 Bowl
- 1 Skillet
- 1 Pan
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 9 cloves garlic
- 2 pounds ranch
- Olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms
- 1 medium onion sliced
- ¼ cup red wine
- In a sizable bowl, mix the soy sauce, Worcestershire sauce, and 6 minced garlic cloves. Add the steak and let it marinade for 30 minutes at room temperature or overnight covered in the fridge (bring to room temperature before cooking).
- In a skillet (cast iron would be ideal), heat a little olive oil over high heat.
- Depending on thickness, add the steak and cook for 8 to 10 minutes on each side, or until an instant-read thermometer reads 125 to 130 degrees Fahrenheit and the steak feels like a loose fist to the touch.
- The steak should be taken out of the pan and covered loosely with foil. Let it rest.
- Add the mushrooms, onions, and final 3 tablespoons of garlic to the pan while the butter (if used) and any liquids are melting. Cook while frequently stirring until softened.
- Red wine should be added to the pan to deglaze it and remove any food debris. Simmer for a few minutes or until most of the liquid has been absorbed. Get rid of the heat.
- Either slice the steak and serve the onions and mushrooms on the side, or serve the steaks individually with the sauteed onions and mushrooms on top.