Filet d'Ranney:  Recipe for Ranney Ranch tenderloin, rib steak, or New York strip.  Heat a cast-iron pan on medium-high.  Add half butter half olive oil enough to well coat- the pan.  Season the meat with salt and pepper.  Add one crushed clove garlic and the beef to the pan.   Sauté for 5 minutes, then flip.  Cook until just rare.  Remove and let it rest for 5 minutes.  Deglaze the pan with a bit of red wine and pour over the beef to serve. Sauté mushrooms and garlic while the meat is resting. 

Ranney Ranch Brisket:  Lay brisket in an oven proof pan; liberally season both sides with salt and pepper.  Pour one bottle of barbeque sauce over the meat, loosely cover with foil, and cook in 300F oven for 3 hours.  Turn meat over halfway through.  When done, slice brisket into strips and return to juices to serve.  If the sauce isn't syrupy, then reduce over medium-low heat until it heavily coats a spoon.

Ranch Teriyaki:  This works well with chuck or arm steaks. Marinade: 1/2 cup brown sugar, 1/2 cup soy sauce, 4 cloves grated garlic, 1 cup fruit juice, juice of one lemon or lime. Marinate several hours. Grill until rare. Keep the marinade and boil down until syrupy for a sauce.

Cheese Steak Subs: Thinly slice one bell pepper and onion and sauté with two chopped garlic cloves until soft, set aside.  Thin slice one Ranney Ranch round steak and sear over high-heat until barely brown.  Add 4 ozs of sliced Swiss or gruyere to meat, add vegetables and salt/pepper.  Cheese will quickly melt, serve over a baguette or roll.  Makes four subs.