Beef Steaks

Store raw steaks tightly wrapped in the coldest part of your refrigerator. For longer storage, freeze steaks individually wrapped.

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

Pat steaks dry with paper towels before searing to achieve a better crust.

Use a meat thermometer to check for your desired level of doneness.

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

Roasted potatoes

Creamed spinach

Mashed potatoes

Garlic bread

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

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

Overcrowding the pan when searing, which steams the meat instead of browning it.

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