If you are in search of a beefsteak tomato, consider growing 'Big Beef,' a hybrid that has all the wonderful characteristics of large beefsteak-type tomatoes but sets fruit reliably in cooler, wet climates (like the Pacific NW) and can reach maturity in 75 days or less. This is a big indeterminate plant, so use sturdy, tall trellises, cages, or stakes that can support the 8-foot plus vines. Ripe tomatoes have the classic smooth skin of beefsteak tomatoes and will give slightly when squeezed, averaging 10 to 12 ounces each.

Plant these starts deep, leaving only two sets of leaves above ground, even if it means stripping off bottom leaves on a particularly leggy start, or actually laying it at an angle with just two sets of leaves above ground. All the little hairs along the stem will become roots, providing that much more water and nourishment to the plant. You'll also want to install your support at the time of transplanting so the roots aren't damaged later on. 

Water tomatoes deeply and only when the soil is dry to encourage flower and fruit production. One trick to getting water down to the roots and not on the leaves is to cut the bottom off a 16-oz. to liter-size plastic bottle, throw away the cap, then partially bury the cap end of the bottle into the ground close to the tomato start. Angle it slightly so you can water into the bottle.