You just grilled the perfect steak. Medium-rare, beautiful crust, resting on the cutting board. But now you’re staring at it thinking… what goes with this?
A lonely steak on a plate looks sad. Add the right sides and suddenly you’ve got a meal that looks like it belongs in a steakhouse.
I’m talking about sides that actually complement your steak instead of fighting for attention. Rich without being heavy. Flavorful without overpowering that beautiful piece of meat you worked so hard on.
So here are 12 sides that’ll turn your steak dinner into something special.
What You’ll Need
Let’s start with Garlic Butter Roasted Mushrooms since they’re my personal favorite and honestly the easiest way to make your plate look restaurant-quality.
For the mushrooms:
- 1 lb mixed mushrooms (cremini, shiitake, or whatever looks good)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- Salt and black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish
For Creamy Mashed Potatoes:
- 2 lbs Yukon gold potatoes
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt and white pepper
- 2 cloves roasted garlic (optional but really good)
For Brussels Sprouts with Bacon:
- 1 lb Brussels sprouts, halved
- 4 strips thick-cut bacon
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
For Loaded Baked Potato:
- 4 large russet potatoes
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 4 strips bacon, cooked and crumbled
- 2 tablespoons butter
- Chives for topping
For Grilled Asparagus:
- 1 lb fresh asparagus
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Salt and pepper
- Parmesan shavings
For Creamed Spinach:
- 1 lb fresh spinach
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese
- Pinch of nutmeg
For Sweet Potato Fries:
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper
For Caesar Salad:
- 1 head romaine lettuce
- 1/2 cup Caesar dressing (or make your own)
- 1/2 cup parmesan, shaved
- 1 cup croutons
- Fresh black pepper
For Mac and Cheese:
- 1 lb elbow macaroni
- 3 cups sharp cheddar cheese
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon mustard powder
- Salt and pepper
For Grilled Corn on the Cob:
- 4 ears corn
- 4 tablespoons butter
- 1 teaspoon chili powder
- Lime wedges
- Cilantro
- Cotija cheese (optional)
For Roasted Garlic Green Beans:
- 1 lb green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, sliced thin
- 1/4 cup sliced almonds
- Salt and pepper
- Lemon zest
For Wedge Salad:
- 1 head iceberg lettuce
- 1/2 cup blue cheese dressing
- 4 strips bacon, cooked
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Blue cheese crumbles
Pro Tips
Get your timing right. Start your sides first, especially if they need oven time. Your steak should rest for 5-10 minutes after cooking anyway, so use that time to finish plating everything else.
Don’t drown out the steak. Your sides should complement, not compete. If you’re serving a heavily seasoned or sauce-covered steak, keep your sides simple. If your steak is just salt and pepper, you can go bolder with the sides.
Temperature contrast matters. Hot steak with cold wedge salad? Perfect. Everything hot and steaming? A little overwhelming. Mix your temperatures.
Butter makes everything better. But you knew that already. Still, finishing your vegetables with a pat of butter right before serving makes them taste like they came from a fancy restaurant.
Prep what you can ahead. Wash your greens, trim your vegetables, make your dressing. When it’s time to cook, you just want to be cooking, not chopping.
Tools You’ll Need
- Large cast iron skillet (for the mushrooms and Brussels sprouts)
- Baking sheet (for roasting vegetables)
- Large pot (for potatoes and pasta)
- Potato masher or ricer
- Sharp knife and cutting board
- Tongs
- Mixing bowls
- Whisk (if making cheese sauce)
- Grill or grill pan (for asparagus and corn)
Substitutions and Variations
Dairy-free? Swap heavy cream for coconut cream in the mashed potatoes and creamed spinach. Use nutritional yeast instead of parmesan.
Lower carb? Skip the potatoes and mac and cheese. Double up on the roasted vegetables and add a wedge salad.
No bacon? Use pancetta or prosciutto for a similar salty, savory flavor. Or just add more butter and parmesan.
Different mushrooms? Any mushroom works. Portobello, oyster, even white button mushrooms. Just adjust cooking time based on size.
Vegetable swaps: Broccoli instead of asparagus. Kale instead of spinach. Red potatoes instead of Yukon golds. Butternut squash instead of sweet potato.
Make Ahead Tips
Mashed potatoes can be made a day ahead. Just reheat with a splash of cream and extra butter.
Caesar dressing tastes better after sitting in the fridge for a few hours. Make it in the morning.
Brussels sprouts can be trimmed and halved the night before. Store in a sealed container.
Creamed spinach reheats beautifully. Make it earlier in the day and warm it up while your steak rests.
Mac and cheese can be assembled ahead and baked right before serving.
How to Make Each Side
Garlic Butter Roasted Mushrooms
Clean your mushrooms with a damp paper towel. Don’t wash them under water or they’ll get soggy.
Heat your skillet over medium-high heat. Add the olive oil and butter.
Once the butter melts and starts to foam, add your mushrooms. Don’t move them around too much. Let them sit and get that golden-brown color.
After about 5 minutes, toss them and add the garlic and thyme. Cook for another 2-3 minutes until the garlic is fragrant.
Season with salt and pepper. Finish with fresh parsley.
Creamy Mashed Potatoes
Peel and cube your potatoes into similar-sized pieces so they cook evenly.
Boil in salted water until fork-tender, about 15-20 minutes.
Drain well and let them steam dry for a minute.
Heat your cream and butter together until the butter melts.
Mash your potatoes (or rice them if you want them extra smooth) and slowly add the warm cream mixture while stirring.
Season with salt and white pepper. Add the roasted garlic if using.
Brussels Sprouts with Bacon
Preheat your oven to 400°F.
Cook your bacon in the skillet until crispy. Remove and set aside, leaving the bacon fat in the pan.
Toss the halved Brussels sprouts in the bacon fat and olive oil. Season with salt and pepper.
Spread them on a baking sheet, cut side down. Roast for 25-30 minutes until crispy and caramelized.
Crumble the bacon over top and drizzle with balsamic vinegar.
Loaded Baked Potato
Preheat oven to 400°F.
Scrub your potatoes clean and poke them all over with a fork.
Rub with oil and salt. Bake directly on the oven rack for 50-60 minutes until crispy outside and fluffy inside.
Cut them open and fluff the insides with a fork. Add butter first, then sour cream, cheese, and bacon.
Top with chives.
Grilled Asparagus
Snap off the woody ends of your asparagus. They’ll break naturally where they should.
Toss with olive oil, salt, and pepper.
Grill over medium-high heat for 3-4 minutes per side until tender with nice grill marks.
Squeeze lemon juice over top and add parmesan shavings.
Creamed Spinach
Melt butter in a large pan over medium heat. Add garlic and cook until fragrant.
Add your spinach in batches. It’ll wilt down a lot.
Once all the spinach is wilted, pour in the cream and simmer for 5 minutes.
Stir in parmesan and nutmeg. Season with salt and pepper.
Sweet Potato Fries
Preheat oven to 425°F.
Cut sweet potatoes into thin strips. Try to keep them the same size so they cook evenly.
Toss with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet in a single layer. Don’t crowd them or they’ll steam instead of crisp.
Bake for 15 minutes, flip, then bake another 15 minutes until crispy.
Caesar Salad
Chop your romaine into bite-sized pieces. Wash and dry completely.
Toss with Caesar dressing right before serving. You don’t want soggy lettuce.
Top with parmesan shavings, croutons, and fresh cracked pepper.
Mac and Cheese
Cook your pasta according to package directions. Drain and set aside.
Make a roux by melting butter in a pot, then whisking in flour. Cook for 2 minutes.
Slowly add milk while whisking constantly. Let it thicken for about 5 minutes.
Remove from heat and stir in cheese and mustard powder. Keep stirring until smooth.
Mix in your cooked pasta. Season with salt and pepper.
Grilled Corn on the Cob
Pull the husks back but don’t remove them completely. Remove the silk.
Soak in water for 10 minutes so they don’t burn.
Grill over medium heat for 15-20 minutes, turning occasionally.
Brush with butter mixed with chili powder. Squeeze lime juice over top.
Add cilantro and cotija cheese if you want that Mexican street corn vibe.
Roasted Garlic Green Beans
Preheat oven to 400°F.
Toss green beans with olive oil, garlic, salt, and pepper.
Spread on a baking sheet. Roast for 15 minutes.
Add sliced almonds and roast another 5 minutes until the almonds are toasted.
Finish with lemon zest.
Wedge Salad
Cut your lettuce head into 4 wedges.
Drizzle blue cheese dressing over each wedge.
Top with crumbled bacon, cherry tomatoes, red onion, and extra blue cheese.
Crack some fresh pepper over top.
Leftovers and Storage
Mashed potatoes keep in the fridge for 3-4 days. Reheat with a splash of milk or cream. They also freeze well for up to 2 months.
Roasted vegetables last 3-4 days in an airtight container. They’re actually great cold in a salad the next day.
Mac and cheese stays good for 3-4 days. Add a little milk when reheating so it doesn’t dry out.
Caesar salad doesn’t really keep once dressed. Store the undressed lettuce separately from the dressing.
Loaded baked potatoes can be stored for 3-4 days, but the skin gets soggy. Better to just make fresh ones.
Green beans and asparagus are best eaten fresh but will keep for 2-3 days if you must save them.
FAQ
What sides go best with a ribeye?
Ribeye is already rich and fatty, so you want sides that cut through that richness. Go for the wedge salad, grilled asparagus, or roasted green beans. Skip the creamy, heavy sides.
Can I make everything ahead?
Some things, yes. The mashed potatoes, creamed spinach, and Caesar dressing can all be prepped ahead. But vegetables are always better fresh. Cook those right before serving.
What if I don’t have a grill?
Use a grill pan on your stovetop or just roast everything in the oven at 400°F. You won’t get the char marks, but the flavor will still be great.
How many sides should I serve with steak?
Two or three max. One starch (potato or mac and cheese), one vegetable (asparagus or Brussels sprouts), and maybe a salad. More than that and you’re just overwhelming the plate.
What’s the easiest side to make?
The roasted mushrooms. Literally just butter, garlic, mushrooms, and thyme in a pan. Takes 10 minutes and tastes expensive.
Can I use frozen vegetables?
Fresh is better for most of these, but frozen green beans and Brussels sprouts work fine. Just make sure to thaw and pat them dry first so they roast properly instead of steaming.
What wine pairs well with steak and these sides?
A good Cabernet Sauvignon or Malbec if you’re drinking red. If you prefer white, go for a buttery Chardonnay. The sides won’t really affect your wine choice as much as the steak itself.
How do I keep everything warm while plating?
Put your plates in a warm oven (around 200°F) while you’re cooking. Transfer your sides to serving dishes and cover with foil. Everything will stay hot while you slice the steak.
Wrapping Up
A perfect steak deserves sides that match its energy. You don’t need to make all 12 of these (please don’t), but pick 2-3 that sound good and run with them.
The mushrooms and mashed potatoes are my go-to combo. Classic for a reason.
But honestly, you can’t really go wrong with any of these. They all make your dinner look like you spent way more time and money than you actually did.
Try one this week and drop a comment about how it turned out. And if you have a favorite steak side that I missed, I want to hear about it.
