Ranch Steak

About this cut

From the shoulder, trimmed lean and boneless. It isn't as tender as a ribeye and it doesn't cost like one either, but the beef flavor is every bit as good.

Good for

Marinate it if you like, then grill or sear hot and fast to medium rare. Rest it, then slice thin against the grain. Don't take it past medium and it'll treat you well.

From our kitchen

Marinated, grilled fast, sliced thin. A good steak for a Tuesday, which is most of what we need a steak to be.

Oil, garlic, a splash of vinegar and plenty of pepper for a couple of hours. Hot grill, three minutes a side, off at medium rare, rested. Sliced thin against the grain so it stays tender. Over rice, in a sandwich with horseradish, or on a salad. It isn't a special occasion steak and it isn't trying to be one.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.