This steak is from a local ranch, Pampero Longhorn Ranch. When Larry and I found the vendor at the farmer’s market, we were surprised to find out that someone is raising Texas Longhorn cattle right here in the Bay Area. Who knew? We chose a rib eye because we haven’t had it in a while, and we knew we were going to be grilling it.

Our massive Weber grill has a sear function on it, and Larry did a great job with the steak. It was excellent. A seriously great steak, and even better because it’s local, grass-fed, free range and humanely raised. Longhorn beef has fewer calories and less fat than most other meats, including chicken. Rounding out the meal, roasted yellow wax beans and potatoes (we loved this preparation) from our CSA. Feels great to eat local.

The cheesecake went to work as usual. This is an over-the-top, rich cheesecake. I’ve been making it for over 20 years, and it was one of the first desserts I could reproduce reliably. I hadn’t brought it to work before, and I’m pretty sure this is everyone’s favorite so far.

• Pampero Ranch Rib-Eye Steak
• Roasted Yellow Wax Beans
• Garlic Mashed Potatoes with Rosemary & Olive Oil (The Complete Italian Vegetarian Cookbook, p. 355)
• Chocolate Raspberry Truffle Cheesecake (Sheri’s recipe box)