Beef Rib Eye Steak

Store raw steaks in their original packaging or tightly wrapped in plastic wrap or butcher paper. For longer storage, freezing is recommended.

Allow steaks to come to room temperature for about 30-60 minutes before cooking for more even cooking.

Season generously with salt and pepper just before cooking.

Use a meat thermometer to ensure desired doneness; aim for 130-135°F (54-57°C) for medium-rare.

Let the steak rest for 5-10 minutes after cooking before slicing to allow juices to redistribute.

Garlic mashed potatoes

Roasted asparagus or broccoli

Creamed spinach

A robust red wine like Cabernet Sauvignon or Merlot

Sautéed mushrooms

Cooking steaks straight from the refrigerator, leading to uneven cooking.

Overcrowding the pan or grill, which can steam the meat instead of searing it.

Cutting into the steak immediately after cooking, causing juices to run out.

Not letting the pan or grill get hot enough for a good sear.