What Cut Is a Ranch Steak? + How to Cook It

Learn what type of cut is a beef Ranch steak. Get advice on how to cook and instructions on how to cook it in a cast iron pan.

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Where Does a Ranch Steak Come From?

Whenever selecting a steak it's important to know where on the cow that steak was cut from. This will tell you how tough or how tender the steak is.

The ranch steak comes from the chuck primal. This is the section of the cow closest to the head.

Here are some more things you need to know about the Ranch steak:

• Steaks cut from this section can be tough if overcooked such as the Chuck Arm steak.
• But there is good flavor to be had
• It is a leaner steak but there is still just enough fat to keep the steak from drying out.
• Ranch steaks are typically no bigger than 10 ounces and are about 1 inch thick.
• I do have to point out one downside is that there is a small, silver colored membrane in the steak that will not melt or soften up. So you will just have to eat the meat around it and cut that section out. It is usually only a small percentage of the steak.

How to Cook a Ranch Steak

Methods for cooking a ranch steak: braising, pan-seared, and grilling

There are several methods that work for cooking a ranch steak. Braising is a good option, but I choose to grill mine so that is what I will talk about here.

• Braising is a good option as it gives the steak time to break down and get tender.
• Grilling can also work but you are best off not grilling the steak past medium or it will be too tough. If you like your steak well done, then this isn't a good choice for you.
• You can marinate this steak, but it isn't required. It has enough flavor on its own to be good with just kosher salt and freshly ground black pepper.

Pan-Searing & Grilling Tips

If you want to sear the steak in a pan or grill it over a fire, here are some tips that will help you do either.

• Bring the steak to room temperature, by leaving it out for 30 minutes. Don't worry it won't spoil on you in that time. This will allow the steak to cook faster and more evenly.
• Don't wait to season the steak, do it right away while it sits. I sprinkle the steak with kosher salt when I take it out of the fridge. This will draw moisture and protein out of the steak that will help in the searing process.
• If you are going to pan-sear the steak do so in cast iron. I use a Lodge Cast Iron 12-Inch Square Grill Pan. This is the next best option to outdoor grilling.
• The steak should take about 3-4 minutes per side to cook for a medium steak. When a steak is medium, it should be slightly firm but with some give when pressed down on it. A steak that doesn't give much when you press on it is most likely beyond medium.
• It's better if you can use a thermometer to check the temperature of the steak while it is cooking. I recommend buying a ThermoWorks Thermapen One as it is the only instant read thermometer I have ever had that was truly instant.

Is a Ranch Steak Worth Your Money?

Ranch steaks are a budget steak, cheaper than a Ribeye or a NY Strip steak. They aren't super easy to find though, so hard to give you an extra price but expect to pay a few dollars less per pound than a Top Sirloin.

For a cheap steak, Ranch steaks have a good flavor. While I don't think it tastes as good as those more expensive steaks, it's a nice alternative that is worth checking out, especially with the higher beef prices we have been seeing lately.

Need more help figuring out what different cuts of beef are good for? Check out the entire collection of posts on the different beef cuts and how to cook them.