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ranch steak recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe features a tender ranch steak prepared with a high-impact marinade and quick searing. It’s finished with a luxurious roasted garlic and fresh dill cream sauce, elevating this affordable cut into an impressive weeknight meal.
Ingredients
- 1.1 lb (500 g) ranch steak, trimmed
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon coarse sea salt
- 0.25 teaspoon black pepper
- 6 unpeeled garlic cloves
- 1 cup heavy cream
- 0.5 cup vegetable broth
- 0.25 cup fresh dill, roughly chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
- Season Steak for Marinade: Pat the ranch steak completely dry. Combine 2 tablespoons olive oil with garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture onto the steak. Refrigerate for at least 30 minutes, or up to 2 hours.
- Roast the Garlic: Preheat the oven to 400°F (200°C). Place the unpeeled garlic cloves on a piece of aluminum foil, drizzle with olive oil, and wrap loosely. Roast for 20-25 minutes until soft. Let cool slightly, then peel and mash the roasted garlic into a paste.
- Prepare Cream Sauce: In a small saucepan over medium heat, combine the heavy cream, vegetable broth, mashed roasted garlic, and most of the chopped dill and chives (reserving some for garnish). Simmer gently for 5-7 minutes until the sauce slightly thickens. Stir in the lemon juice and adjust seasoning as needed. Keep warm on low heat.
- Sear the Steak: Remove the steak from the refrigerator 15-20 minutes before cooking. Heat a heavy-bottomed skillet over medium-high heat with a splash of olive oil. Sear the steak for 3-5 minutes per side for medium-rare (125-130°F), or longer for desired doneness, ensuring a deep brown crust.
- Rest and Serve: Transfer the steak to a cutting board, tent with foil, and let rest for 5-10 minutes. Slice the rested steak against the grain into 1/2 inch strips. Serve on a plate with generous drizzles of the warm cream sauce and garnish with the reserved fresh herbs.
Notes
To achieve a perfect crust, make sure the ranch steak is completely dry before searing. For maximum tenderness, do not skip resting the steak for 5-10 minutes after cooking and slice against the grain before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sear
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg