T-Bone Steaks

Store raw T-bone steaks in their original packaging or tightly wrapped in plastic wrap/freezer paper. For best quality, use within 3 days if refrigerated.

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

Season generously with salt and pepper just before cooking.

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

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

Classic steakhouse sides like mashed potatoes, creamed spinach, or roasted asparagus.

Red wine sauces (e.g., Cabernet Sauvignon reduction) or a simple garlic herb butter.

Bold red wines like Cabernet Sauvignon, Merlot, or Malbec.

Cooking a cold steak straight from the fridge, leading to uneven cooking.

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

Overcrowding the pan or grill, which can steam the steak instead of searing it.