Look for T-bone steak that has a clear, red color. Normally, beef is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed T-bone steak also shows this purplish color. Packaged T-bone steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it on or before that date.