Ranch Steak (Lean Chuck Cut, $8/lb)
By Andre Williams · Former College Athlete · Updated 2026-05-09
Ranch steak is a lean chuck shoulder cut at $7-9/lb. Pan-sear quick and hot, finish with butter. 27g protein, 8g fat per 100g cooked. Best for 130°F medium-rare.
Ranch steak is a 6 to 8 ounce lean cut from the chuck shoulder, sometimes called shoulder petite, ranch cut, or arm steak. It's the leanest of the chuck steaks at 8g fat per 100g cooked, with 27g protein. A 6-ounce cooked ranch steak delivers 46g protein, 14g fat, and 315 calories. Ranch steak runs $7 to $9 per pound — among the cheapest single-serving steaks at the butcher counter. The cut is best cooked hot and fast: 3 to 4 minutes per side in a smoking-hot cast iron with butter. Pull at 125°F internal; rest 5 minutes; slice across the grain. Because the cut is lean, finishing with 1 tbsp of butter per serving is essential — without added fat it eats dry. Ranch steak doesn't have the marbling of ribeye or strip, but at 30 to 40 percent of the price, it's the budget answer for weeknight steak dinners. Some butchers grind ranch steak into chuck blend; ask specifically for it as a steak cut.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz ranch steak cooked | 46g | 14g | 315 |
| 1 tbsp butter (basting) | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 46g | 25g | 415 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak on both sides 30 minutes to 24 hours before cooking.
- 2
Heat a cast iron skillet over high heat until smoking. Add 1 tbsp butter.
- 3
Pat the steak dry. Place in the foaming butter; don't move for 3 minutes.
- 4
Flip. Sear the second side for 3 minutes, basting with the butter in the last 30 seconds.
- 5
Pull at 125°F internal (rises to 130°F during rest for medium-rare).
- 6
Rest 5 minutes. Slice across the grain into ¼-inch slices.
- 7
Top with any pan butter remaining.
Nutrition per Serving
Frequently Asked Questions
Is ranch steak the same as flat iron?
No. Both are chuck-shoulder cuts but from different muscles. Flat iron is from the top blade (infraspinatus); ranch steak is from the chuck arm (typically the shoulder petite or arm muscles). Flat iron is more tender (similar to ribeye); ranch steak is leaner with a slightly tougher texture. Macros differ — flat iron 13g fat per 100g, ranch 8g fat per 100g cooked.
Can I cook ranch steak past medium-rare?
Above 135°F internal it becomes noticeably dry and chewy. Lean chuck cuts have less margin for overcooking than fattier cuts like ribeye. Pull at 125°F for the best texture. If you must cook to medium (140°F), slice thinner and serve with extra butter to mitigate dryness.
Why is ranch steak so cheap if it's protein-dense?
It comes from the chuck (shoulder), which butchers traditionally grind for hamburger or use for slow-cooking pot roast. Ranch steak is a 'value-add' cut — butchers separate the leaner muscles and sell them as steak, but most consumers don't know to ask for it. The low price reflects low awareness, not low quality. For carnivore eaters optimizing for protein per dollar, ranch steak is one of the best deals at the butcher.
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