100% GRASS FED, GRASS FINISHED

Ranch Steak

a.k.a : Shoulder London Broil

cooking methods:


cut description:

The ranch steak is a boneless cut from the shoulder muscle with a rich earthy flavor. It is extremely lean and best served medium-rare to avoid drying out. Ranch steaks are generally trimmed of all fat, are no thicker than one inch and are cut to weigh between 8 and 10 ounces. It has a delicious flavor on its own but can handle a robust marinade and requires very little effort to be the star of your next meal.

the difference

All of ButcherBox grass-fed steaks are perfectly portioned and trimmed for easy preparation and consistent cooking. The ranch steaks cook extremely fast and are a USDA-approved lean protein making them a convenient and delicious option for a quick and healthy dinner.

Grilling Recipe

  • Open package and pat dry.
  • Season well with salt and pepper.
  • Refrigerate uncovered overnight.
  • Let sit at room temperature for 45 min before cooking.
  • Pat dry and season once more.
  • Preheat grill. If using open flame, wait for flames to die down. 7. Grill surface should be extremely hot and oiled right before grilling.
  • Place steak on hot grill. Cook for 4 min per side, with a 45° turn every 2 min to achieve nice cross-marks.
  • Finish in preheated 350°F preheated oven. Remove from oven when meat thermometer reads 120°F. Do not cook beyond medium-rare.
  • Let rest for at least 8 min.
  • Slice thinly and against the grain.

Searing Recipe

  • Open package and pat dry.
  • Season well with salt and pepper.
  • Refrigerate uncovered overnight.
  • Let sit at room temperature for 45 min before cooking.
  • Pat dry and season once more.
  • Preheat cast iron skillet, and add small amount of cooking oil.
  • Cook for about 3 min per side, allowing outsides to brown.
  • Finish in preheated 350°F preheated oven. Remove from oven when meat thermometer reads 120°F. Do not cook beyond medium-rare.
  • Let rest for at least 8 min.
  • Slice thinly and against the grain.

Recommended
Temp.

125°

  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 120°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !