What is a Beefsteak Tomato?
The beefsteak tomato is one of the largest tomato cultivars, with some varieties weighing in at over 2 pounds (1 kilogram) per tomato. This meaty tomato is grown in a rainbow of colors, from vibrant red to pale yellow to purple-black. Rather than maintaining a perfectly spherical shape as it develops, the beefsteak tomato takes on a decided kidney-bean shape, spreading out to the sides.
The beefsteak tomato has numerous compact seed cavities dispersed throughout it, and the core is practically nonexistent. Because of this internal structure, it holds together well when cut, and so is particularly well suited for slicing and eating raw. It is considered by many to be the ideal sandwich tomato.
Being an indeterminate variety, the beefsteak tomato vine will keep growing and producing fruit for the entire summer season. The beefsteak tomato is one of the slowest-maturing tomatoes, with the largest beefsteak cultivars taking up to 90 days to produce ripe fruit. Typically, the beefsteak tomato vine will continue to produce and set fruit until the first frost.
The beefsteak tomato can, if necessary, be picked from the vine while it is still green and then ripened on the countertop, but for maximum flavor and texture, it should be allowed to ripen completely on the vine. A perfectly ripe beefsteak tomato will be richly colored (the shade will variety according to the cultivar) and will give to gentle pressure. Under no circumstances should a fresh beefsteak tomato be refrigerated. The perfect temperature for a tomato is room temperature—between 55 and 70 degrees F (13 and 21 degrees C).
Varieties of beefsteak tomato include the Big Beef, which is one of the most popular. The Big Beef beefsteak tomato is prolific, flavorful, and consistent. The Brandywine beefsteak tomato originates from the American Amish community and has been in existence for over a century. It does not do well in areas of high humidity, however, and is somewhat soft, but the flavor is exceptional. This variety also comes in a yellow version. The Cherokee Purple, Black Krim, and Black Seaman bear striking purplish black fruit. The Basinga and Hazel Mae are yellow beefsteaks that are low in acid and mildly flavored. Some varieties, like Box Car Willie and Goliath, are resistant to disease. Others, like the Mortgage Lifter, are adapted to areas that do not receive a great deal of rainfall.
The best-quality beefsteak tomatoes are not frequently available at major supermarkets. Instead, seek them out at farmers markets or grow them in the garden or in patio containers. In selecting a beefsteak tomato for purchase, choose one that is firm, unblemished, and that has unbroken skin. An underripe tomato is perfectly acceptable; simply ripen on the counter at room temperature.
Beefsteak tomatoes are superb on sandwiches and hamburgers, in salads, diced in salsa, broiled or grilled, or stuffed. Perhaps the most classic way to sample the delights of the beefsteak tomato is simply to serve juicy tomato slices between two pieces of bread slathered with mayo. Sprinkle with salt and pepper and enjoy. Or, arrange alternating slices of beefsteak tomato and fresh mozzarella on a chilled serving platter. Drizzle with extra-virgin olive oil, top with a few shredded fresh basil leaves, and sprinkle with freshly ground black pepper and sea salt to taste. Serve immediately.
Written by S. N. Smith
