Life on the ranch can be as hard as callused hands and cold ground. For the end-of-day chow, a rancher needs something hearty to fill up the gullet and satisfy the soul. Sirloin steak flavored with a flash of ranch seasoning fits that description to a T. That deliciousness matches the cheese-y jalapeño fritters, sweet spicy cakes that melt in your mouth. Whether you're a country soul or citified slicker, this dinner bell is ringing for you.
Shuck corn, rinse, and carefully remove kernels from cob. Stem jalapeños and cut a few rounds from stem end of one. Halve, seed, remove ribs, and mince remaining jalapeño. Retain seeds if you prefer more spice. Pat steaks dry.
Make the Fritter Mixture
Stir together corn muffin mix, corn, cheese, liquid egg, minced jalapeño (to taste), ¼ tsp. salt, and a pinch of pepper in a mixing bowl until batter is very thick, like a biscuit dough.
Fry the Fritters
Place a medium non-stick pan with 1 Tbsp. olive oil over medium heat. Working in batches, scoop ¼ cup fritter mixture into pan to make three fritters, flatten scoops to ½" thickness, and cook until browned, 1-3 minutes per side. Transfer to prepared baking sheet and repeat with remaining fritter mixture, making six fritters total. Bake until warmed through, 6-8 minutes. Wipe pan clean and reserve. While fritters bake, cook steaks.
Cook the Steaks
Return pan used to fry fritters to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer steaks to a plate.
Season the Steaks
Mix ranch seasoning with 1 tsp. olive oil. Brush ranch-oil mixture on cooked steaks and rest 3 minutes.
Finish the Dish
Serve steaks on a plate alongside fritters. Garnish fritters with sour cream and jalapeño rounds (to taste).