Ranch Round Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ranch Round Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ranch Round Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 3 pounds Beef Round Steak *
• 1/4 cup Flour
• 2 teaspoons Dry Mustard
• 1 1/2 teaspoons Salt
• 1/8 teaspoon Pepper
• 1/4 cup Shortening
• 1/2 cup Water
• 1 tablespoon Worcestershire Sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

• Round Steak should be 1/2' thick, and then cut into serving pieces. ~------------------------------------------------------ ~------------------ Trim excess fat from meat; slash edges to prevent curling

Step 2: Technique & Execution

Combine flour, dry mustard, salt, and pepper; use to coat meat

Step 3: Technique & Execution

Reserve remaining flour mixture

Step 4: Technique & Execution

In skillet, brown meat, half at a time, on both sides in hot shortening

Step 5: Technique & Execution

Push meat to one side; stir in reserved flour mixture

Step 6: Technique & Execution

Combine water and worcestershire sauce; stir into skillet mixture