Ranch Steak

Ranch Steak

Our Ranch Steak has a distinctive earthy flavor – it’s definitely grass-fed! A very lean cut from the shoulder muscle, it is typically trimmed of all fat. This unique cut is best served medium-rare, and requires little effort to be the star of your next meal. Our Head Chef Yankel has a fantastic recipe for honey and sea salt ranch steaks paired with roasted carrots – watch it below!

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.