Beef Loin Steak

Store raw steaks well-wrapped in the coldest part of your refrigerator. For longer storage, freeze them. Thaw in the refrigerator before cooking.

Bring steaks to room temperature for about 30-60 minutes before cooking for more even results.

Use a meat thermometer to ensure perfect doneness. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Let steaks rest for 5-10 minutes after cooking before slicing against the grain.

Garlic mashed potatoes

Roasted asparagus or broccoli

Creamy mushroom sauce

Red wine reduction sauce

A fresh green salad

Overcrowding the pan or grill, which can lead to steaming instead of searing.

Cutting into the steak immediately after cooking, which allows flavorful juices to escape.

Cooking straight from the refrigerator, resulting in uneven cooking.