| Ranch steak | |
| Type: | Chuck cut of beef |
| No Recipes: | y |
| No Commons: | y |
| Alternate Name: | boneless chuck shoulder steak, shoulder center steak, cut steak, shoulder petite, chuck clod arm roast. |
The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat.[1] [2]
Ranch steak is generally flavorful, but a bit tough. The result is poor-quality, if cooked beyond medium in dry heat. It is best when it is braised; however, it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked.[3]