Ranch Steak

Not every steak night calls for a ribeye. Sometimes what you want is a lean, deeply beefy cut that earns its place on a Tuesday — simple steak frites, pounded flat and breaded for a chicken fried steak, or steak and eggs in the morning that would make any Texan nod with approval. The ranch steak is that cut.

It comes from the center of the shoulder clod — boneless, trimmed clean, cut at one inch. Lean and forward in flavor with a bold beefiness that the fattier cuts in this price range rarely match. There is a small seam of connective tissue running through it that does not break down under heat and should simply be cut around. It is a reminder of where this steak comes from and what it has been doing its whole life — and it is exactly why the flavor is this honest.

Marinate it if you have time. Grill it or sear it in a ripping hot cast iron, two to three minutes per side, pull at 120°F, rest five minutes, slice thin against the grain. For chicken fried steak, pound it thin, dredge it in seasoned flour, and fry it in lard. Either way, medium rare is where it earns its keep.

Sold individually and priced by weight.

If the ranch steak earns a regular place in your freezer, our sirloin tip covers the same utility territory from the round — Farmer David's personal weeknight steak. Our sirloin steak is the natural step up for the nights when the occasion calls for a little more.