Use a fork to poke the steaks 10-15 times. Alternatively, you can hammer it with a meat tenderizer mallet.
Prepare the Marinade
Place all ingredients into a gallon Ziploc bag with the ranch steaks and marinade for 1-2 hours. Work the marinade around the meat.
Grill the Steaks
Heat the grill to 375-400 degrees. Lean towards a hotter grill and I suggest waiting for it to get a nice outer crust.
Grill each side for about four minutes
Check the temperature often. It is best to keep this cut of meat at 130 - 135 degrees for medium rare, or 135 - 145 for medium
Remove from the grill and allow it to rest for five to ten minutes.
Calorie count is based on serving 4 people on (2) 8oz Ranch Steaks. Overcooking: Don't overcook this cut of meat. It is easy for it to become tough if the temperature is too high. Best Chance to Keep This Cut As Tender As Possible:
Tenderize the meat.
Don’t cook past MEDIUM. Higher temperatures may cause this meat to become tough.
Allow the meat to rest when you take it off of the grill.
Slice the steaks against the grain to help it remain tender as well.
Mechanical tenderizing: Use a tenderizing butcher’s mallet to hammer the meat. It’s a blast if you have never tried it. You can also poke the meat about 15-20 times with a fork, but seriously...Hammer Time!