Rip's Ranch Steak Burger
Inspired by Yellowstone
This Ranch Steak Burger blends expertly aged rump steak with crispy smoked bacon for a hearty and rich flavour. The smoky butter adds depth delivering a taste that captures the spirit of life on the Dutton ranch where every meal rewards hard work, loyalty and the unbreakable bond to the land.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Smoky Base Paste
15 grams
Honey
20 grams
Unsalted Butter
(Contains: Milk)
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
50 grams
Baby Leaf Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into thin 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the fries on the top shelf until golden, 25-30 mins.
Meanwhile, halve the baby plum tomatoes and pop into a medium bowl with a drizzle of oil. Season with salt and pepper, mix together and set aside.
Grate the cheese. Halve the burger buns.
About 10 mins before the fries are ready, remove them from the oven and turn them. Sprinkle over the bacon lardons and cheese.
Return to the oven until the fries and lardons are golden and the cheese has melted, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once cooked, add the smoky base paste, honey and butter to the pan and allow to melt.
Mix the smoky butter together, spoon it over the steak a few times, then remove from the heat. IMPORTANT: The steak is safe to eat when browned on the outside.
Transfer to a board, cover with foil and allow to rest for a couple of mins. Keep the pan - you'll use any remaining smoky butter left in it for the burger.
While the steaks rest, pop the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, transfer the buns to your plates. Spread the ranch sauce over the bun lids.
Thinly slice the steaks and lay them onto the bun bases. Spoon over any remaining sauce from the frying pan.
Top the steak with a few baby leaves, then sandwich shut with the bun lids.
Sprinkle the crispy onions over the fries and serve on the side. Add the remaining baby leaves to the bowl of tomatoes, mix together and serve the salad alongside.
