Ranch Steak

My ranch steak recipe is simply seasoned, which lets the beef's natural richness shine. It's so juicy and tender and cooks up in minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 7

Total Time 9

Servings servings

Calories 305kcal

Author Arman Liew

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
1 bunch Rosemary

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.

Video

Notes

This steak is best served medium-rare (135F). For medium, aim for 145F, for medium-well done, aim for 155F, and for well done, aim for 165F.

TO STORE: Store the leftover cooled steak in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Freeze the leftover steak in a container or ziplock bag for 2 to 3 months.

TO REHEAT: Reheat leftovers in a baking dish in a 250F oven until the internal temperature reaches 110F. Alternatively, heat them in a covered pan over medium heat until warm.

Nutrition