Ranch steak is an economical, lesser-known cut with a decent beef flavor. Though it’s one of the toughest cuts, it can be flavorful when prepared and cooked properly. This guide covers everything you need to know about ranch steak.
What Is Ranch Steak?
Ranch steak is a cut of beef from clod heart roast, which comes from the chuck section of a cow. It’s usually about ten ounces and an inch thick. While it’s a leaner, tougher cut, ranch steak offers a good beefy flavor at a budget-friendly price, making it a go-to for those who know how to work with tougher cuts. With the right cooking, it can turn out delicious.
The name “ranch steak” is simply a marketing twist on the longer name, “boneless chuck shoulder center-cut steak,” giving it a friendlier, easier-to-remember label.
What Are the Other Names for Ranch Steak?
Here are some of the most popular other names for ranch steak:
- Center steak,
- ranch cut,
- arm steak,
- shoulder center steak,
- or a boneless chuck shoulder center-cut steak.
Where Does Ranch Steak Come From on a Cow?
Ranch steak comes from the chuck primal area of the cow, specifically the clod heart roast. The meat from this area is usually very lean and tough but has a strong beefy flavor.
What Does Ranch Steak Taste Like?
Ranch steak has a beefy flavor similar to other lean cuts of steak but is tough and chewy unless marinated or cooked properly. Due to its lack of fat, it’s not as rich as more expensive cuts like ribeye or even strip steak, but it can still be quite flavorful, especially when cooked with care to avoid toughness. It tends to be tender when not overcooked; cook it to no more than medium-rare; otherwise, it will be dry, tough, chewy, and tasteless.
What Are the Best Methods for Cooking Ranch Steak?
The best way to cook ranch steak is to go slow; think reverse searing, sous vide, or braising. These methods help make it tender and juicy. Tenderize it first if you want to cook it like a regular steak. You can do this by pounding it with a mallet, salting it overnight, or using natural tenderizers like pineapple, papaya, or citrus. Just go easy with the enzymes in these fruits, as too much can make the steak mushy.
Avoid cooking ranch steak quickly over high heat without tenderizing; otherwise, it will be tough and chewy. Ranch steak is affordable and versatile, but it needs extra care to bring out its best flavor and texture. Slow cooking or tenderizing (or both) can transform this cut into a flavorful and satisfying meal.
Ranch Steak Nutrition Facts
Ranch Steak Nutrition facts per 100g (About 3,5 oz)
| Nutrition facts | Portion size: 3.5 oz = 100g |
|---|---|
| Calories | 143 |
| Total Fat | 6.12 g |
| Saturated Fat | 2.08 g |
| Cholesterol | 57 mg |
| Protein | 20.4 g |
What is Similar to Ranch Steak?
Steaks similar to ranch steak include cuts like chuck, sirloin, and round steak. They’re all lean and a bit tougher, with similar fat content, texture, and price, and need similar cooking methods to get the best results.
Where to Buy Ranch Steak?
Ranch steak is an affordable, readily available cut found at most local grocery stores and butcher shops, though it might be available under different names. If you’re having trouble finding it, try looking at online butcher shops, ask your butcher to place a special order, or check for it under its alternative name.