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BasicsRefrigerator Storage (35°F to 40°F)
3 to 4 days
Freezer Storage (0°F or colder)
6 to 12 months
How Much?
1 pound yield
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Shoulder Center Steak (Ranch Steak)
Beef Shoulder Center Steak aka Ranch SteakRelatively new to the marketplace, this affordable, convenient and versatile steak is destined to become an everyday top performer. Lean, boneless, juicy and flavorful, it does not require marinating. Great when grilled or skillet-cooked. Serve as individual steaks or slice for salad, pasta toppers and sandwiches. Can also be cut into strips for a quick stir-fry or into pieces for kabobs.
Shoulder center steaks (ranch steaks) are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into 3/4 inch to 1-inch thick steaks.
Grilling Beef Shoulder Center Steaks (Ranch Steaks) (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), covered, over medium, ash-covered coals 9 to 11 minutes (steaks 1 inch thick, 11 to 14 minutes) for medium rare to medium doneness, turning twice.
Skillet CookingBeef Shoulder Center Steaks (Ranch Steaks) (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 9 to 12 minutes (steaks 1 inch thick, 13 to 16 minutes) for medium rare to medium doneness, turning twice.
Cooking Tips
- Pat raw steaks dry with paper towels to promote browning.
- To add flavor, season steaks with a rub just before cooking, or marinate very briefly.
- Cook over medium heat; high heat chars the outside before the inside is done.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Remove excess drippings from skillet as they accumulate during cooking.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. Do not overcook.
- Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior
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