Beefsteak tomato
Solanum lycopersicum
Sweet-tart tomato; depth varies dramatically by cultivar — heirloom beefsteaks have complex umami depth; supermarket beefsteaks are flat.
About Beefsteak
The beefsteak tomato is the large, meaty, sandwich-defining tomato cultivar — typically 4-6 inches across, with thick flesh and few seeds. The size and meatiness make beefsteaks the canonical 'tomato for slicing' — single thick slices for BLTs, hamburger toppings, Caprese salad, classic American tomato-and-mayonnaise sandwiches. The flavor is straightforward sweet-tart tomato; the texture is dense and not particularly juicy (relative to other tomato types). Heirloom beefsteak varieties (Brandywine, Cherokee Purple, Mortgage Lifter) are dramatically more flavorful than supermarket beefsteaks — the difference is one of the most striking quality gaps in produce. Peak season is mid-summer; out-of-season beefsteaks are nearly always disappointing.
Variety profile
Common uses
- BLT sandwich
- Caprese salad
- Tomato-mayo sandwich
- Burger topping
- Sliced raw side
Editorial notes
Never refrigerate beefsteak tomatoes — refrigeration permanently destroys both texture and flavor. Counter-ripening is the only correct approach. Out-of-season, choose canned San Marzano or hothouse cocktail tomatoes instead.