Ranch steak is a flavorful cut of meat from a boneless chuck shoulder, typically 0.5-1 inch thick and weighing 10 ounces or less. It’s best braised or grilled, marinated before cooking, and cooked to medium. It can also be thinly sliced and fried or prepared in a slow cooker. It’s a good option for those who like steak flavor but dislike fat.
Ranch steak is the name given to center-cut steak from a boneless chuck shoulder, which is typically cut between 0.5 inch (1.3 cm) and 1 inch (2.5 cm) thick, weighing 10 ounces (283.5 grams) or less, with excess fat trimmed off. This cut of meat may also be called a boneless shoulder steak, small shoulder, or center back steak, although the name “ranch steak” is commonly used in butcher shops and grocery stores.
It’s a flavorful cut of meat and although it tended to be tough, it can be prepared with a nice tenderness. Steak comes from the cut of meat at the shoulders, over the brisket and just in front of the rib. In some cases, such as when buying frozen steaks from mail order or fundraising suppliers, other cuts of beef may be incorrectly dubbed ranch steaks, but supermarkets typically sell the original cut.
As with other cuts of meat, dry cooking a ranch steak can result in dryness and toughness. It is best prepared braised or grilled, but can also be grilled. Overcooking should be avoided, as it will only accentuate the tenderness of the meat. The steak should be marinated before cooking for best results and cooked to medium, or 140° to 150°F (60° to 65°C).
Ranch steak that is thinly sliced can also be prepared fried, like a country fried steak, or with eggs. Recipes for thicker cuts often call for preparation in a slow cooker, and this produces a result similar to a shoulder roast.
While not as common as other cuts of steak, such as the sirloin, bone-in, and tenderloin, there are restaurants that serve the ranch steak. It’s a decent choice for someone who likes the flavor of steak, but dislikes eating fat. For home preparation, cooks should simply ask a butcher or supermarket meat counter for this specific cut of the desired thickness. Buyers should look for cuts between 1.9 and 0.75 inches (1.9 cm) thick to make cooking easier.
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