Oakridge Angus- Grass-fed, Grain Finished Beef - from Sonoma County Meat Co.
Cut 3 inches thick- if cooking on the grill try searing all sides, then stand the steak up on the bone end off the coals, cover, and cook until you reach your desired internal temp. Let it rest at least 10 minutes, and remember your internal temp will rise by about 10 degrees after you've taken it off the grill.
The King of Steaks-perfect for the grill, or sear in hot pan and finish off in the oven to a perfect medium rare. The perfect steak to share with a few friends with a bottle or two of good red wine.
"Oak Ridge Angus raises premium grass-fed grain-finished beef raised in Knights Valley, just outside Calistoga. Started as a dairy by Massimino LaFranchi 1912, the family sold their award winning Aryshires in 1974 and bought the first generation of the Angus herd they raise now. Pature raised on the rolling hills of northern California, and finished with only spent beer grain, 100% barley from the Bear Republic in Cloverdale; no corn, no antibiotics, no hormones of any kind.
This is truly a local, sustainable protein."