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Ranch Steaks
Recipes
Ranch Steaks
4 servings
25 minutes total

Ingredients

  • ¼ cup salted butter
  • 2 (1-inch-thick) boneless grilling steaks (such as ribeye, New York strip, or sirloin; about 1 ½ lb total)
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon garlic salt
  • ½ cup diced fresh red onions
  • 2 packages flavored rice or pasta sides (optional, for serving)

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and let melt. Season both sides of steaks with pepper and garlic salt (wash hands).
    2. Add steaks to pan; cook 5 minutes without flipping.
    3. Flip steaks, then add onions to pan around steaks; cook 4–5 more minutes, basting occasionally with butter in pan, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Meanwhile prepare rice or pasta, if using. Slice steaks and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 19g, Sat Fat 10g, Trans Fat 0g, Chol 120mg, Sodium 400mg, Total Carb 2g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 10%