If you’re looking for a word to describe The Ranch Steakhouse, 3000 W Britton Road, maybe you should allow yourself a little more room to expound, because it’s hard to get a sense of them without using at least two words — lush and rustic.
Those qualities may seem at odds, but in the gently lit dining rooms and bar at The Ranch, you’ll get the idea.
The restaurant evokes a classic Old West setting, but done in the most comforting way possible. Rich wooden walls, deep leather seating and classic Western art achieve what General Manager Sheri Westover calls approachable fine dining.
“We don’t have customers here or patrons,” she said. “We have guests. When someone comes to The Ranch, we treat them like we would a favorite relative who we’ve invited into our home.”
But home-cooking couldn’t compare to the fare at The Ranch. The restaurant’s management has been committed, since it opened almost 10 years ago, to serving prime beef and using ingredients that meet the highest standards.
“You can’t serve the city’s best steaks and then scrimp elsewhere,” Westover said. “Our food is top-shelf and we expect all of our services to be at the same level.”
The top seller is a Prime 22-ounce “Cowboy cut” bone-in ribeye for $42.99. Executive Chef Jonas Favela said it’s seasoned with kosher salt and black pepper, allowing the flavors of the meat to shine through. And since each steak is cut daily, guests are getting every bit of flavor those steaks have to offer.
Other steaks range from a Prime 9-ounce top sirloin at $23.99 to a Prime 22-ounce porterhouse for $52.99. Like most high-end steakhouses, the prices do not include sides, which are served family-style.
Those looking for something different won’t be disappointed with the selection of seafood and other entrees, which are served with sides and sauces chosen by the chef to complement the dishes. Favorites include house-cured and smoked Tazmanian salmon, pan-roasted chicken and rack of lamb. And Westover said guests who want to try something new are always pleased with daily appetizer, beef and fish specials.
And while the food is clearly the focus, making sure guests enjoy the experience is job number one, she said. “Hospitality is our goal. This is not an inexpensive restaurant. We understand that this is a special place for people to come and we want to make sure they get their money’s worth not just in the food we serve, but in the atmosphere and the personal service.”
To do that, servers take part in seminars once a month, tasting food, pairing it with new wines and bourbons, so they can recommend the best possible combinations to diners.
5:30 to 10 p.m. Monday to Saturday
Closed on Sunday