California’s steakhouse scene is undergoing a delicious transformation, one that goes far beyond white tablecloths and sizzling grills.
Across the Golden State, chefs are redefining what a great steak means by focusing on where the beef comes from, how it’s raised, and why that story matters just as much as the flavor on the plate.
From rolling Northern California ranches to sun-soaked coastal towns in the south, more steakhouses are proudly partnering with local ranchers who raise cattle on open pastures and natural grass diets…