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 â€“ one that wonâ€™t burn when it hits the pan â€“ like peanut oil, or ghee. Generously season the meat with salt and pepper and cook only until medium in the centerâ€“ 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.