SteakHouse

Family: Solanaceae Nightshade

Planting Schedule

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Sink your spoon into SteakHouse’s lush, beefsteak heart—its flesh is richly aromatic and juicy, with a balanced sweetness that blooms into a gentle, savory tang.

The fruits are large and wonderfully meaty, with a smooth, satin skin that stays elegant even when sliced thick for bold salads and showy platters. Grow SteakHouse for standout summer flavor and a garden-to-table centerpiece worthy of every harvest basket.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

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SteakHouse Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 20th	Oct 18th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 25th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jul 5th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

SteakHouse is a true spoon-ready beefsteak: juicy, aromatic, and sweet-tang balanced, with a silky skin that keeps its shape for thick slicing. Use it as the star—salt, oil, pepper, and heat are all you need to let that meaty tomato texture land clean on the palate.

Best Uses

thick slices on toast with a hot sear—so it doesn’t fall apart, it holds
summer platters with just-salted tomatoes so the aroma stays upfront
bold salads where you want tomato as the main texture (not a watery background)
fast pan-sear and blister for sauces that taste like fresh tomatoes instead of cooked-down sugar

Flavor Profile

juicy, beefsteak-meaty flesh balanced sweetness with a gentle savory tang smooth, satin bite that stays elegant when sliced

Kitchen Pairings

extra-virgin olive oil balsamic vinegar black pepper garlic fresh mozzarella arugula

Frequently Asked Questions

What’s a common disease for Solanum lycopersicum (tomato) and how do I stop it?

Early blight (Alternaria) is a frequent tomato issue, showing as dark, concentric rings on older leaves that spread upward. Remove and discard affected leaves immediately, avoid wetting foliage, and improve airflow with wider spacing and pruning of lower leaves that touch soil. If it keeps progressing, use a labeled fungicide for tomatoes early in the outbreak (follow label timing, especially during humid spells).

How often should I water a tomato (Solanum lycopersicum) during peak growth?

During flowering and fruit set, keep soil consistently moist but not waterlogged—aim for watering about every 2–4 days depending on heat and container/bed drainage. Water deeply so moisture reaches the root zone, then let the top 1–2 inches dry slightly before the next watering to reduce disease pressure. Inconsistent watering during ripening can trigger blossom-end rot and fruit cracking, so don’t let the soil swing between very dry and very wet.

How can I tell when my tomato (Solanum lycopersicum) is ready to harvest?

Harvest when fruits reach full size and the color is fully developed (typically red for most slicer types) with a slight give when gently squeezed—not hard, not mushy. The fruit should detach with a light twist and a green-to-stem scar area that looks fresh, not overripe. For best flavor, pick in the cool part of the day once the exterior color matches the expected mature color.