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My family asks for this grilled ranch steak recipe on a weekly basis. It’s a budget-friendly cut, yet you’d never guess by how juicy and tender it is!
Need more dinners using inexpensive cuts? Check out my rump roast, chimichurri steak, or chuck eye steak next!
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In my house, steaks don’t need a special occasion. They’re one of my favorite proteins to cook because they’re satisfying and hearty, and when done right, the flavor is unmatched.
On the days we want an affordable cut, I always look for ranch-style steaks (or pork steaks!) at my local butcher. It’s an underrated cut that’s prized for its beefy flavor and gorgeous marbling.
What is ranch steak?
Sometimes referred to as shoulder steak or chuck steak, this cut comes from the cow’s shoulder area, close to the ribs. It’s usually thick, boneless, and well-marbled, which makes it best suited for high-heat grilling or pan-searing.
Why I love this recipe
- Affordable. Like skirt steak, this cut is light on the wallet, but when cooked with care, you’d never be able to tell.
- Minimal prep time. It’s such a flavorful cut that I don’t need to overcomplicate it with marinades or fancy seasonings.
- Grilled to perfection. High-heat cooking on the grill is exactly what you want to melt that fat and create tender, juicy steaks.
Key ingredients
- Ranch steak. Look for bright red, thick steaks with even marbling. As mentioned earlier, I typically get this cut of beef from the butcher, but I’ve seen it at WholeFoods, Trader Joe’s, and even other mainstream grocery stores.
- Sea salt and black pepper. To season.
- Olive oil. To prevent the meat from sticking to the grill pan.
- Butter. For extra flavor.
- Garlic. I used fresh, whole garlic cloves.
- Rosemary. A fresh sprig of rosemary gives the steak a distinct earthy aroma. Use fresh thyme if you can’t find rosemary.
How to grill ranch steaks
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the grill and heat oil in a grill pan. Season the steaks with salt and pepper.
Step 2- Grill. Add the steaks and sear on both sides. Add the remaining ingredients and cook the steaks on both sides until they reach your desired doneness.
Step 3- Rest, slice, and serve. Rest the steaks, then slice them against the grain and serve.
Steak cooking times
Use this time and temperature guide to cook your steaks to your desired doneness:
Rare. 125°F or 3 to 5 minutes
Medium rare. 135°F or 5 to 6 minutes
Medium. 145°F or 6 to 7 minutes
Medium well. 150°F or 7 to 8 minutes
Well done. 160°F or 8 to 10 minutes
Pull them from the grill when they’re about 5 degrees away from your preferred doneness. They’ll continue to cook briefly and should reach the perfect temperature as they’re resting.
Arman’s recipe tips
- Bring the steaks to room temperature. So they cook more evenly and quickly.
- Pat dry with paper towels. So the seasonings stick and you get a crispy exterior.
- Flip only once. Let the steaks sear undisturbed until a crust develops on the bottom. Then (and only then!), flip the steaks to sear on the other side. Flipping the steak too often will prevent it from browning.
- Marinate the steaks. While I didn’t find this necessary, a quick marinade certainly wouldn’t hurt! I suggest using my 3-ingredient steak marinade.
Frequently asked questions
When I can’t find this cut, I’ll substitute it for ribeye steak, sirloin steak, or New York strip steak.
Yes, absolutely. Follow my process on how to cook steak on the stovetop or how to cook steak in the oven.
Ranch Steak
Video
Ingredients
Instructions
- Preheat your grill or stovetop grill pan to high heat.
- Rub both sides of the steak with sea salt and black pepper.
- Place the steak on the preheated grill with olive oil and cook for 1-2 minutes on each side. Add the butter, whole garlic, and rosemary and cook both sides for 2-3 minutes for a medium-rare steak (use a meat thermometer to double-check it reaches an internal temperature of 135F).
- Let the steaks rest for 5 minutes, before slicing against the grain.
Notes
Nutrition
More easy beef dinners
Originally published August 2023, updated and republished January 2025
Really yummy😋😋😋