Ranch steak

A straightforward steak from the shoulder – about an inch thick and very lean.We won’t pretend Ranch steak rivals Sirloin or Ribeye. It doesn’t.But it’s a good honest midweek steak with plenty of flavour. And, don’t forget, Chuck’s renowned for its flavour, which Ranch steaks have plenty of.  Especially grass-fed ones, which come with a distinctive earthy richness.Ranch steak is one of the few cuts from the Chuck suitable for both dry heat and wet heat.Cooked with dry heat – it’s on the lower end of the tender spectrum. That means it should be cooked hot and fast, to no more than medium or it’ll end up dry and tough. A griddle’s the best way to cook Ranch steak as it gives more of a heat blast than frying or grilling can ever do.You can marinade it if you want to, but it’s not necessary. It needs nothing more than some salt and black pepper, before you put it on the heat.Aim for medium-rare (55 °C) to, at the most, medium (60 °C). Stop cooking 3–5 °C before your target temperature to allow for carryover heat. Rest the steak for five minutes, then slice against the grain and serve.Ranch steak also works well as a lean, slow-cooked, braising steak.