Ranch steak is a budget-friendly, lesser-known cut that boasts a decent beefy flavor. It’s one of the toughest cuts, but with the right prep and cooking, it turns out surprisingly tasty. In this guide, I will walk you through everything you need to know about ranch steak.
What Is Ranch Steak?
Ranch steak is a cut of beef from clod heart roast. It typically weighs around ten ounces and measures about one inch in thickness. Ranch steak is a naturally lean and tough cut, but it has a solid beefy flavor and won’t break the bank. If you know how to cook it right, it can turn out very flavorful.
The name “ranch steak” is just a simpler, more market-friendly version of its full name: “boneless chuck shoulder center-cut steak.”
What Are the Other Names for Ranch Steak?
Here are some of the most popular other names for ranch steak in the United States:
- Arm Steak,
- Ranch Cut,
- Shoulder Center Steak,
- 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. Butchers cut it from the clod heart roast, which is naturally lean and tough but has a nice beefy flavor.
What Does Ranch Steak Taste Like?
Ranch steak has a nice, beefy flavor, similar to other lean cuts of steak. It’s not as rich or juicy as a ribeye or strip steak because it doesn’t have much fat (marbling), but it can still be really tasty if you cook it right. That said, it can still taste great when marinated and cooked to perfection. For the best texture and flavor, avoid cooking ranch steak beyond medium-rare doneness. Any more than that, and it turns dry, tough, and chewy.
What Are the Best Methods for Cooking Ranch Steak?
The best way to cook ranch steak is to take it slow; think sous vide or braising. These methods help break down the tough fibers, making the meat more tender. If you’d rather cook it like a regular steak, you’ll have to tenderize it first. You can pound it with a mallet, salt it overnight, or use natural tenderizers like pineapple, papaya, or citrus. Just don’t overdo it; those fruits have strong enzymes that can make the meat mushy if left too long.
Try to avoid cooking a ranch steak quickly over high heat without tenderizing it first; it’ll likely turn out tough and chewy. Ranch steak is a versatile and budget-friendly cut, but it requires a bit of extra care. With the right preparation and cooking method, you can turn it into something truly tasty.
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 |
Where to Buy Ranch Steak?
You can easily find ranch steak at local grocery stores and butcher shops, though stores sometimes label it under different names. If you don’t see it in the meat section, just ask the butcher directly. You can also check online meat stores, ask your butcher for a special order, or look for it under its alternative names.