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Rancher Steak (Chuck Arm)

Rancher Steak (Chuck Arm)

13-16oz each
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Cut from under the chuck arm. Rich beefy flavor with a firmer texture. This steak does best if braised or marinated to bring out the tenderness of the cut. 

Preparation: 

  1. Steak seasoning both sides
  2. Rest at room temperature 1-2hrs
  3. Grill high heat - turning every 2min to 125 degrees internal -or- sear in a pan until 125 internal temp.
  4. This steak is also amazing when braised or slow cooked. 
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