Beef Ribeye Steaks

Store raw steaks well-wrapped in the coldest part of your refrigerator. For longer storage, wrap tightly in plastic wrap then foil, or place in a freezer-safe bag, removing as much air as possible.

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

Pat steaks dry with paper towels before seasoning; this helps create a better sear.

Don't overcrowd the pan or grill; cook steaks in batches if necessary.

Use a meat thermometer to ensure desired doneness (130-135°F for medium-rare).

Roasted potatoes or mashed potatoes

Creamed spinach or steamed asparagus

Garlic butter or herb compound butter

Red wine (e.g., Cabernet Sauvignon, Merlot)

Cooking steaks straight from the fridge, leading to uneven cooking (cold inside, burnt outside).

Flipping the steak too often; let it sear undisturbed for a good crust.

Cutting into the steak immediately after cooking; allow it to rest for 5-10 minutes to redistribute juices.