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The ranch steak is cut from a group of muscles near the scapula and shoulder blade called the shoulder clod. The tenderness of a ranch steak will vary depending on the animal. A good butcher will only sell the tender ones -- which can be grilled over high heat.
Sear / Pan-Fry
A ranch steak will be best with a crisp sear on the surface and the tender meat within cooked just to medium-rare. Use high heat methods like grilling, broiling, or frying in a hot skillet.
Use the highest heat setting to cook ranch steak. Grill for 3 to 6 minutes per side depending on the thickness of your steak, until it reaches 135 degrees Fahrenheit, the medium rare steak temperature.
Ranch steak can be a good cut. It really depends on the skill of your butcher. The steak is somewhat hidden within the muscles of the shoulder — some butchers are more skilled than others at extracting the cut.
Also, the tenderness of the steak can vary from animal to animal. A good butcher will test the tenderness of the muscle and sell only those that are tender enough for grilling. If a ranch steak isn't tender, it should be used for stew meat, or braising.
Usually around $5 per pound. It's one of the least expensive grillable beef cuts.
Ranch steak is done when the surface of the steak is browned and the interior of the steak has an internal temperature of 135 degrees Fahrenheit for medium-rare.
This cut is best for cooking over high heat. Use a hot grill, broiler, or a hot cast iron skillet to get the best results.
The tenderness of ranch steaks can vary from animal to animal. Some are very tender, some are tough. If you see a ranch steak on sale, it should be relatively tender. You can also cut a ranch steak into pieces for stew meat.
Some ranch steaks may be better than some sirloin steaks. It's hard to say for sure because the meat varies from animal to animal. If you have a choice between a ranch steak and a sirloin, ask your butcher which they think is going to be the more tender steak.
Yes, ranch steak can be cooked from frozen. The high heat will sear the surface. Make sure that the internal temperature reaches 135 degrees for medium-rare.
There's no significance to the word "ranch" -- it's a name retailers came up with in the early 2000s to help sell this new cut of steak. Flat iron steak and Denver steak, also from the chuck primal, were given their names at this time. Cutting the chuck into separate muscles, rather than selling it in large cuts for pot roast, allowed retailers to earn more from each animal.
A different meaning of the term "ranch steak” goes back to the 1940s, but it may have been used to refer to many different types of steaks, or to refer to a type of preparation.
According to the USDA, a grilled ranch steak contains 670 calories, 96.8 grams of protein, and 28.2 grams of fat.
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