This is NOT your typical steakhouse faire!

This is NOT your typical steakhouse faire!

Fair warning – I’m going to generalize here. Every guy loves steak! And the interesting part is every guy has a specific way that they like steak and it almost never can vary in the way that it is prepared. I like steak done a couple of ways, but this one has to be my fave – my Steak Ranchero.

Most self respecting guys will tell you that the best way to cook a steak is over open flame and for it to be eaten with no other garnish than maybe some A-1 or the such. I’m calling bull. I have a friend SteakRanchero-Panof mine who bucked the trend saying that he didn’t like steak much – until he tried mine. It’s all about the prep too.

Steak Ranchero

1 large Ribeye
generous helping of Mexican Seasoning and minced garlic
1 red onion
4 oz (125 g) or more of Pepper Jack (or Marble Cheddar)

  1. Jacard your steak. (A jacard is an instrument of tenderizing that utilizes thin blades in a row that you push down onto the steak. It cuts the tendons in the steak letting the steak breath if you will – in other words, when subjected to heat it won’t clench up.)
  2. Cook the steak in a frying pan with the onions and seasonings, low and slow. By doing this, the onions will cook in the steak juices and you don’t lose all of that good flavour. And don’t overcook it. Since you Jacarded it, if you overcook it (ie anything over medium) it will be dry, even with the onions.
  3. SteakRanchero-platedPlate steak, then shredded cheese, fried onions and then diced tomatoes. This steak goes really well with BTBTs!

Remember to shred your own cheese to cover all the GF bases.