If you like a steak that is all meat and no fat, but you don’t want to pay the premiums attached to the Fillet and the Ribeye, then you found the right recipe.
Most of us have never heard of the ranch cut steak.
Most butchers and beef buffs claim the ranch steak is a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron Steak.
The ranch cut steak comes from the shoulder area of the cow (Chuck), were the muscle is worked a little leading to it lacking the tenderness of some other cuts of beef.
But this cut of meat doesn’t lack in flavor.
A Ranch steak is trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean.
It must also be free of the strip of gristle running through the middle.
You don’t need to worry about removing the fat, connective tissue or gristle, as the meat is bought already prepared for you.
The name Ranch Steak is simply a commercialized name for the Boneless Chuck Shoulder Center Cut steak, a name that is short and easier to remember.
Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, unless of course you like a chewy steak that gives your jaw a good workout.
Ranch Steak with Maple Honey Mustard Sauce
2 – 4 ounce Ranch Steaks
1 tbsp. olive oil
1 tbsp. Grainy Honey Mustard sauce
2 tbsp. Maple syrup
1 tbsp. coconut oil
1 tsp. fresh minced garlic
salt and black pepper
In a small bowl, combine first four ingredients, season with the salt and pepper to taste and whisk until well combined. Set aside.
Season the steaks with salt and freshly black pepper.
In a large skillet over medium heat add 1 tablespoon of olive oil and heat.
Add steaks and cook both sides about 3-4 minutes (medium cooked steak), cook longer for more doneness.
Remove from pan and let steaks rest.
Business Insider writes an article on 19 Facts All True Steak Lovers Should Know.
In respects to letting your steak rest, they write, “Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.”
Letting a steak rest after grilling or pan frying it has nothing to do with it being tired.
Resting a steak has everything to do with wanting it to be as juicy as possible.
Cooking a steak causes the cells of the meat to release its juices as it heats up. As long as you do not cook the steak past medium-rare, the cells will not burst.
As the steak cools a little the cells will return to their shape and will reabsorb the juices back into the meat.
To same large skillet add maple mustard honey sauce and heat. Stir frequently until sauce thickens some. Remove from heat.
Cut steaks and plate. Pour sauce over steaks and serve with your favorite side dish.
We suggest you serve the ranch steaks with seasoned roasted carrots and potatoes.
Cut two medium sized carrots and 1 medium potato into 1/4 inch thick fries. Mix with olive oil and 1/2 teaspoon of cayenne pepper.
Place fries onto a baking sheet lined with foil. Drizzle some turkey or chicken gravy over fries (about 1 – 2 tablespoons) and bake in a 425 degree pre-heated oven for 10-15 minutes.
Remove from oven and turn oven broiler on high. Place rack about 4-5 inches from broiler and place fries under broiler until they brown in some spots, about 1-2 minutes.
Plate steak and fries. Enjoy!!