The ranch steak comes from the shoulder area, or chuck of the cow. This makes it a tough cut of beef, but if cooked properly is tender and delicious.Ranch steak is best prepared quickly seared or cooked low and slow, and smothered in a sauce.To sear, fire up a pan (cast-iron is best) on a high heat. Coat the pan with a fat that has a high smoke point Ã¢â‚¬â€œ one that wonÃ¢â‚¬â„¢t burn when it hits the pan Ã¢â‚¬â€œ like peanut oil, or ghee. Generously season the meat with salt and pepper and cook only until medium in the centerÃ¢â‚¬â€œ any longer and the steak will be too tough.To braise, place steak in a slow-cooker or dutch oven with vegetables and a sauce to your liking. Cook low and slow for a couple of hours until the meat is pull-apart tender.