Ranch steak is grass-fed, which makes it a very lean but flavorful cut of meat.
Many say it is unlike any other steak, and it is best-cooked medium-rare.

Preparation time: 1 hour
Serving Size: 4 people


  • 1 tsp black pepper ground
  • 1 tbsp sea salt coarse
  • 8 tbsp honey raw
  • 4 pcs ButcherBox Ranch steaks

For Roasted Carrots:

  • 1 tsp black pepper ground
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 1 tsp honey raw
  • 1 tsp ground coriander
  • 1 pc zested orange
  • 3 cloves minced garlic
  • 4 sprigs thyme (fresh)
  • 12 pcs cut carrots (1/2 inch per piece)


1. Preheat 2 zones grill.

2. Put black pepper, sea salt, and honey on the steak. Rub each side. Set it
aside at room temperature.

3. On the hottest part of the 2 zone grill, place the steaks and grill for 4
minutes. Repeat the process on the other side of the steak.

4. Transfer steak to a cooler part of the grill and continue cooking until the
desired doneness.

5. Remove the finished steak and place it on board. Set aside for 8 minutes
before cutting steak. Serve it with roasted carrots.

For roasted carrots:

1. Put cut carrots and rest of the ingredients in a bowl and mix them together.
Place the mixed carrots and cook for 40 minutes in an oven or until it
becomes tender in a baking sheet.

2. Before serving, discard the thyme sprigs.