The Ranch steak comes from the chuck, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat.
This steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. It is best when it is braised, however, it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked