From "Food, Fire Friends:" The ranchers steak is a real tasty cut of meat. Very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron steak.
 
It comes from the shoulder area of the cow. Therefore, the muscle is worked a little more compared to other primals, leading to it lacking the tenderness of some other cuts.
 
But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.
 
In order to earn the moniker of ‘Ranch’ steak, it needs to be 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. There is a small sinew running through the middle, though.
 
Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, because you might have a tough piece of beef as the result. Instead, this cut is best when it has been marinated and then grilled or braised. Some enjoy cooking it in the slow cooker, too.
 
It can be used as a stand-alone steak but can also be used in stir-fries and Mexican fajita dishes as the strong flavor will easily stand up to marinades and heavy sauces.
 
Betweem 0.5-0.8 lb per steak, this listing is for one steak