Saucy Rossy BBQ
Beef

Steak School: Rancher Steak

A Steak School feature on the budget-friendly Rancher steak, seasoned with Royal Nova Company BBQ Spice and grilled hot and fast to medium-rare.

TimeHot & fast CategoryBeef Watch4:47
Steak School: Rancher Steak — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Score any visible fat cap to help it render and crisp.
  2. 2Season the steak with Royal Nova Company BBQ Spice — a bold, balanced rub that pairs beautifully with beef.
  3. 3Grill or sear over high heat to develop a flavourful crust; this hardworking cut performs best hot and fast.
  4. 4Cook to an internal temperature of 130–135°F for medium-rare.
  5. 5Rest the steak for 5–10 minutes before slicing.
  6. 6Slice against the grain to shorten the muscle fibres and maximize tenderness.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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