Ranch Steak: Affordable, Juicy, and Packed with Flavour – A Guide by Chef Rachael

When it comes to beef, many people immediately think of ribeye, filet mignon, or sirloin. But there’s a flavourful, affordable cut that’s often overlooked — the ranch steak. At Tasty Plated, Chef Rachael believes ranch steak deserves a spot in every home cook’s weekly menu. With the right preparation and cooking method, it becomes a rich, juicy, and satisfying main dish.

Whether you’re planning a backyard barbecue or a quick weeknight meal, this guide will show you everything you need to know about ranch steak — from choosing the best cut to cooking it perfectly on the grill or stovetop.

 

• What Is Ranch Steak?

Ranch steak is a boneless beef cut taken from the shoulder, specifically the shoulder centre of the chuck. It is flat, lean, and slightly coarse in texture, making it a great candidate for quick cooking techniques such as grilling, pan-searing, or broiling.

While it isn’t naturally as tender as higher-end cuts, it is deeply flavourful. With proper marinating and careful cooking, ranch steak becomes surprisingly tender and juicy.

Chef Rachael says: “Ranch steak is humble but bold. If you treat it right, it rewards you with flavour you didn’t expect.”

• Why Choose Ranch Steak?

 

There are several reasons to choose ranch steak, whether you’re cooking for yourself or a crowd.

Benefits Table

Benefit	Why It Matters
Affordable	Usually half the price of premium cuts
Quick Cooking	Ready in 8 to 10 minutes
Rich Flavour	Great beef taste that pairs well with marinades
Versatile	Grill, pan-sear, broil, or stir-fry
Leaner Cut	Less fat than ribeye but still flavourful

Ranch steak’s lean profile also makes it easier to serve with heavier sides or sauces without feeling greasy.

 

• Ingredients and Preparation

To get the most from your ranch steak, preparation is key. A good marinade helps break down muscle fibbers and adds flavour. Below is a base recipe Chef Rachael uses at Tasty Plated.

Marinade Ingredient Table

Ingredient	Amount	Purpose
Ranch steak	2 steaks, 6–8 oz	Main protein
Olive oil	2 tbsp	Helps carry flavours
Soy sauce	2 tbsp	Adds umami and tenderizes
Worcestershire sauce	1 tbsp	Deep, beefy flavour
Garlic (minced)	2 cloves	Aromatic boost
Lemon juice	1 tbsp	Tenderizes and adds brightness
Black pepper	1 tsp	Heat and depth
Kosher salt	To taste	Brings out flavour

Marinate for at least 1 hour and up to 8 hours. Pat the steak dry before cooking.

 

• Chef Rachael’s Cooking Method

Chef Rachael uses two main methods at Tasty Plated, grilling and pan-searing, depending on the season and available tools. Her goal is to create a caramelized crust while keeping the centre juicy.

 

 Grilling Method

1. Preheat grill to high (about 450°F)
2. Oil the grates with a paper towel dipped in oil
3. Place steak on grill and cook 3–4 minutes per side
4. Use a thermometer — remove at 130°F for medium-rare
5. Let rest for 5–10 minutes before slicing

“Don’t press the steak while grilling,” Rachael advises. “That pushes out the juices. Let it sit, sizzle, and flip once.”

• Pan-Searing Method

1. Heat a cast iron pan until very hot
2. Add 1 tbsp oil, then the steak
3. Sear for 3–4 minutes per side without moving it
4. Add a knob of butter and garlic during the last minute
5. Let rest and slice against the grain

This method is ideal for cold weather or when grilling isn’t possible.

• Ranch Steak Recipe: Step-by-Step

1. Marinate

Place steak and marinade in a sealed bag or dish. Refrigerate for 1–8 hours.

 

2. Remove and Dry

Take steak out of marinade 30 minutes before cooking. Pat dry with paper towels.

 

3. Cook

Grill or pan-sear as described above. Use a thermometer to avoid overcooking.

 

4. Rest and Slice

Let the steak rest under foil for 5 to 10 minutes. Slice thinly against the grain.

 

• Flavour Variations and Marinade Ideas

Style	Marinade Additions
Spicy Southwest	Chipotle, lime juice, smoked paprika
Asian-Inspired	Ginger, soy, sesame oil, rice vinegar
Garlic Herb	Fresh thyme, rosemary, lemon zest
Balsamic Glaze	Balsamic vinegar, honey, crushed red pepper

Chef Rachael encourages experimentation. “Try citrus, fresh herbs, or spice blends, ranch steak can handle it.”

• Side Dishes to Pair with Ranch Steak

Side Dish	Why It Works
Roasted Potatoes	Adds crunch and heartiness
Grilled Asparagus	Light, fresh contrast
Garlic Rice	Absorbs juices, simple to prepare
Corn on the Cob	Classic grill pairing
Caesar Salad	Cold and crisp against hot steak

 

• Common Mistakes to Avoid

Mistake	Solution
Overcooking	Use a meat thermometer
Not resting steak	Wait at least 5 minutes before slicing
Slicing incorrectly	Always slice against the grain
Skipping marinade	Leads to a dry, tough texture

 

• Nutritional Breakdown (per 6 oz cooked steak)

Nutrient	Amount
Calories	310 kcal
Protein	36 g
Fat	18 g
Carbohydrates	0 g
Sodium	75 mg

Values may vary based on marinade and sides.

 

• Frequently Asked Questions (FAQs)

 

1. Is ranch steak tough?
Not if marinated and sliced properly. It becomes tender when grilled to medium-rare and rested.

2. Can I freeze ranch steak?
Yes. Freeze raw or cooked steak in airtight bags for up to 3 months.

3. What internal temperature is ideal?
For medium-rare: 130–135°F. For medium: 140°F.

4. Can I use dry rub instead of marinade?
Yes. Dry rubs work well, especially if cooking quickly.

5. Is it good for meal prep?
Absolutely. Cook and slice in advance for steak bowls, wraps, or salads.

6. What’s the difference between ranch steak and chuck steak?
Ranch steak is a trimmed, leaner portion of the chuck and is easier to cook evenly.

 

• Final Thoughts from Chef Rachael

“Ranch steak proves that great food doesn’t need to be expensive,” says Chef Rachael. “With a little care and the right heat, you get bold flavour, perfect texture, and a meal you’re proud to serve.”

At Tasty Plated, ranch steak is one of those dishes we recommend to home cooks of every level. It’s fast, satisfying, and surprisingly versatile.