Rib-Eye Steaks

Store raw steaks tightly wrapped in their original packaging or butcher paper. For longer storage, vacuum sealing is recommended.

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

Pat the steaks dry thoroughly before seasoning; this helps create a better sear.

Don't overcrowd the pan or grill; cook in batches if necessary to maintain high heat.

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

Grilled or roasted vegetables (asparagus, broccoli, potatoes)

Creamy mashed potatoes or roasted garlic mashed potatoes

A robust red wine like Cabernet Sauvignon or a Malbec

Garlic butter or a red wine reduction sauce

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

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

Flipping the steak too often; allow each side to develop a good sear.

Overcooking the steak; use a meat thermometer for best results.