Beef T-Bone Steaks

Store raw steak in its original packaging or tightly wrapped in plastic wrap or butcher paper in the coldest part of your refrigerator. For longer storage, wrap tightly in plastic wrap then foil, or vacuum seal.

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

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

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

Garlic mashed potatoes

Roasted asparagus

Creamed spinach

Red wine (like Cabernet Sauvignon or Merlot)

Butter and herb compound butter

Cooking a cold steak straight from the fridge, which can lead to uneven cooking.

Overcrowding the pan or grill, which can cause the steak to steam instead of sear.

Cutting into the steak immediately after cooking, which results in a loss of flavorful juices.