SteakHouse

Tomato

90d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	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

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.