It's no secret that we love grass fed, dry-aged, beef.
So, when we hear about a new steak we immediately call our processor and ask if their skilled butchers can seam out a cut that might otherwise be thrown into the trim bin for burger. Then we give it a try.
The Ranch Steak is cut from the shoulder or the Chuck of the animal. Similar to a sirloin steak, it has a fine grain, very little fat, and pure beef flavor.
Normally lean cuts from the beef shoulder need slow cooking for best results.
But, it's easy to tenderize a grass fed Ranch Steak by piercing the steak with a fork and marinating before searing on the grill or in your favorite cast iron pan.
All you need is a zip lock bag, a few ingredients you likely have in your pantry, and an instant read thermometer to keep a close eye on the temp as you're cooking this tasty morsel.
Marinate, sear hot and fast, allow it to rest before slicing thin for the absolute best results.
Keep your instant read thermometer close by and don't overdo this cut. Once it's overdone - there's no going back.
Check out this recipe for a delicious marinade from Kitchen Laughter Smoking and Grilling that no only enhances tenderness but adds some very nice flavor to your Ranch Steak as well.