Rancher’s Club claims a new ‘steak’ in the marketplace

When you think of dining in Stillwater, many people don’t think of “patent pending” appearing on the menu next to their entrée. However, at Oklahoma State University’s Rancher’s Club, that’s exactly what you’ll get. OSU Food and Agricultural Products Center  (FAPC) has been working to patent a new and perhaps the last kind of steak to be discovered, The Vegas Strip Steak, and you can find it exclusively in Stillwater at The Rancher’s Club.

This previously ignored cut of meat has been developed as the newest kind of steak for red meat connoisseurs. While you can’t patent something that occurs in nature, scientists at FAPC have applied to patent the technique used for this cut.

This steak is tender, flavorful and compares to a NY Strip. The Ranchers Club – Stillwater, OK offers it in several of its menu items ranging from a flatbread artesian pizza, a garden fresh salad, and as an entrée – grilled to perfection.The Vegas Strip Steak isn’t the only new thing happening at the Rancher’s Club this summer. General Manager of Food & Beverage Service, Naveen Kodadhala, says the Rancher’s Club is ready and able to entertain you and your guests with new menus, new services, new features and fun events.

“We are now offering outdoor dining on our beautifully renovated patio area, with special menu items,” said Kodadhala. “We’re planning on having live music, game day features and new items that will cater to all price points on our menu. We are open for three meals a day, and feature a gourmet twist on popular cuisines.”

A formal garden filled with herbs and vegetables is adjacent to the patio, and are utilized in some of the special menu items.

“You really can’t get any fresher than that,” said Kodadhala.
The Rancher’s Club has also revamped some of its pricing, making the menu friendlier to students. The average lunch entrée price is around $8.99, and their dedicated staff is prompt and ready to meet the busy weekday lunch schedule.

Chef Ben Coffin has returned to the Rancher’s Club and is at the helm for many of the changes in the Rancher’s Club menu. Chef Coffin is a graduate of OSU and holds a B.S. in Hotel and Restaurant Administration. He is also a graduate of Le Cordon Bleu, London, England, where he received the Grand Diplome de Cuisine et de Patisserie Le Cordon Bleu.

“I was excited to hear from Jim (Barnard) when he asked me to come back to The Rancher’s Club,” said Coffin. “We were part of the original team that established The Rancher’s Club, and it feels like coming home to come back and help re-establish the restaurant with many new features to expand our customer base.”

Chef Coffin says The Vegas Strip is his favorite new addition to the menu.

“There are so many great things we’re doing with this steak,” said Coffin. “Whether it’s incorporated in another dish, or as the main entrée, I’m really impressed with this steak.”

Recently, the Ranchers Club was also honored with OpenTable.com’s Diner’s Choice 2013 award. This award is based on diner feedback and is based on a combination of service, taste and atmosphere. Reservations for dinner can be booked through the site, www.opentable.com or by calling the restaurant at 405-744-BEEF (2333).

So whether you are a seasoned veteran of the Rancher’s Club and are excited about their return, or you’ve never had a chance to experience them, the staff of the Rancher’s Club have your table waiting.

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