Create a memorable dining experience with our exquisite pan-seared ranch steak recipe. Follow our expert tips to achieve a crispy crust and tender, juicy steak that's bursting with flavor.🥩
Start by removing the steaks from their package, and patting them dry with paper towels.
Marinate the steaks in a good steak marinade for 4 to 8 hours.
Pan-sear the steaks
When ready to cook, remove the steaks from the marinade and pat them dry with paper towels to remove the excess oil.
Season the steaks liberally on both sides with salt and pepper.
Heat the canola oil in a large cast iron skillet over medium-high heat.
Carefully place the steaks in the pan once it’s preheated. Use caution, as any residual marinade with bubble and pop when touching the hot oil.
Cook the steaks for 3 to 5 minutes per side, flipping once when a good seared crust has formed.
Cook until the steak's internal temperature reaches 130 degrees F with a digital meat thermometer.
Rest and serve
Using tongs, carefully remove the ranch steaks from the pan and set them on a clean cutting board to rest. Top with the butter and tent with foil. If serving this steak with a Cowboy butter recipe (as shown in the pictures), skip the compound butter. If not, consider a savory steak sauce to accompany it.
Allow the steaks to rest for 5 minutes before using a sharp knife to slice them into thin strips against the grain to serve.
Notes
This steak is best cooked fast and hot, not past an internal temperature of 130 degrees F, for big beefy flavor and juicy bites. Remember, the steak will continue to cook and gain about 5 more degrees as it rests. Use a meat thermometer for the most accurate results. We show these steaks served with cowboy butter, but they are also amazing with classic bearnaise sauce, peppercorn sauce, or smoked horseradish sauce. AKA, any of your favorite sauces for steak.