Beef Top Loin

Store raw beef tightly wrapped in its original packaging or butcher paper in the coldest part of your refrigerator. For longer storage, freeze it.

For best results, let steaks come to room temperature for 30-60 minutes before cooking.

Season generously with salt and pepper just before cooking.

Use a meat thermometer to ensure your steak is cooked to your desired doneness.

Allow cooked steaks to rest for 5-10 minutes before slicing to keep them juicy.

Red wine (Cabernet Sauvignon, Merlot)

Roasted vegetables (potatoes, asparagus, Brussels sprouts)

Garlic mashed potatoes

Creamed spinach

Mushroom sauce

Overcooking the steak, which can make it tough and dry.

Not letting the steak rest after cooking, causing juices to run out.

Cutting against the grain too soon before resting.