One of the things that I love about Butcher Box is that it tends to include meats that I don’t necessarily cook often. This gives me the chance to try out new recipes. While ranch spiced meat is probably a recipe as old as me, it’s a recipe that I started making only a few months ago.
I created this homemade ranch seasoning spice mix and started wanting the ranch flavor on everything!
The best part about this recipe is that it only takes a few minutes to prepare.
I’d encourage you to use this spice mix for pork chops, chicken and other proteins.
What’s Butcher Box?
If you read my first sentence, then you might be wondering what in the world is Butcher Box!
Butcher Box delivers 100% grass-fed and grass-finished beef, free range organic chicken, and heritage breed pork on your schedule for less than $6.00 per meal.
You choose to get a curated box, which includes 8-11lb of beef, chicken or pork.
You can also do what I do some times: create a custom box, which includes 9-14lbs of the meats that you choose
If you have a big family, they also have a BIG BOX, which is essentially double the amount of meat in their regular boxes.
I use Butcher Box because they:
Saves me money on organic meats
Has the most tender cuts of steak (trust me on this, I’ve tried a few meat delivery services)
Offers monthly Member Deals, which allow me to get discounts each month on select items just for remaining a member.
Includes enough meat for my husband and me to have a few weeks of meals
In December 2018, new customers can get $40 off Butcher Box + Free Bacon using this link.
- Pat the steaks dry
- Add seasoning to the steaks. I pat the seasonings into the meat and am sure to rub it around so that it's on the top bottom and sides of the meat.
- Heat a cast iron skillet (or a regular skillet) to medium heat.
- Add 1 tbsp of butter and wait for it to bubble & sizzle
- Add steaks to the pan and sear for 2-3 minutes, per side (depends on how you like your meat. 3 minutes per side usually make my steak well done).
- Remove the steaks from pan and allow to rest (covered with a pan lid or a foil tent for 5 minutes before serving.
Recipe Nutrition Facts
Cook times will vary by protein
If you swap the meat in this recipe, please note that the cook times will vary. You can ensure that this takes a few minutes by choosing thinner steaks (mine are about 1 inch thick) and by cutting chicken breast in half lengthwise as I did for this 10-minute, 4-Spice Chicken.
Don’t forget the fatty spine when making pork chops
I swap the meat in this recipe often for pork chops. To ensure that every part of the pork chop is amazing, I use one of the final minutes of searing to cook the “fatty spine”. During this minute, I stand the pork chop up on the fatty side and sear it. This searing makes the fat crispy enough to eat!