What to Serve with Steak (Without Stealing the Show)

You’ve got a hot steak resting on the board, still sizzling a little, juices collecting, smells everywhere. That part’s figured out. But what’s going next to it?

I’ve gone through phases. I’ve done the over-the-top stuff: truffle mac, foie gras butter, the kind of sides that try to outshine the main event. Honestly? That never works. These days, I keep it simpler. I want something that rounds the plate out without stealing the spotlight.

Here’s what’s on rotation in my kitchen when steak’s the star.

Potatoes. Of Course.

It doesn’t get more obvious, but that’s because it works. My go-to?

Roasted baby potatoes, halved, tossed with olive oil, salt, pepper, maybe a little rosemary if I remember. I roast them at 425 until the bottoms get golden and stick to the pan a bit. If I’m feeling patient, I flip them halfway. If not, they still turn out great.

Sometimes I do mashed. I add roasted garlic if I’ve got it, just wrap a head in foil and throw it in the oven while the steak’s going. Mash it in with the potatoes, butter, splash of cream. Salt generously. Done.

A Sharp Salad Cuts Through the Fat

Especially if the steak is rich, a ribeye, maybe a Delmonico with herb butter melting all over it. I’ll toss together some arugula, olive oil, lemon juice, shaved Parmesan, and cracked pepper. That’s it. You need that bite, that acid, something crisp and cold.

It’s not just garnish. It resets your palate between bites.

Mushrooms Are Underrated

A pan of mushrooms cooked low and slow in butter? They soak up steak drippings like nothing else. I usually use cremini or whatever’s on sale. Add salt early so they give off their moisture, then let them sit and brown. A little fresh thyme goes a long way.

Something Green, Lightly Cooked

If it’s asparagus season, I grill it. Olive oil, salt, direct heat until it’s charred. If I’m inside, I might do green beans or broccolini, blanched, then tossed in a hot pan with garlic. You just want something green that isn’t a soggy afterthought.

Creamed Spinach (Made at Home)

Forget the kind you get with a steakhouse takeout order, weirdly sweet and gluey. Mine’s simple: wilted fresh spinach, garlic, a little butter, a splash of cream, nutmeg if it’s around. That’s all you need. The texture should be loose, not gloopy.

Corn with a Twist

Grilled corn in summer with a little chili-lime butter is hard to beat. Or just plain with butter and flaky salt. Sometimes I shave it off the cob and toss it with lime juice and cilantro, brightens the plate right up.

A Few Rules I’ve Learned

If your steak is heavy (butter, rich rubs), go for something clean and fresh on the side.
If it’s lean or simply cooked, you’ve got more room to play with creamy or crispy stuff.
You don’t need three sides. Just pick one or two that feel good together.
Don’t overthink it, this is steak, not a tasting menu.

The Point

The side dish isn’t supposed to wow anyone. It’s there to hold things together. To give contrast. Texture. Maybe soak up a bit of juice.

The steak’s doing the talking. Your job is just to listen, and pass the potatoes.

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Alfredo Marquez

Hey, I’m Alfredo Marquez, and I’m a little obsessed with getting steak just right.

You know how some people chase the perfect sourdough loaf or the fluffiest pancakes? For me, it’s all about steak doneness. That perfect moment when the center is blushing pink, the juices are sealed in, and the crust has that beautiful, smoky edge? That’s my happy place.

It started with frustration, honestly. I ruined a lot of good cuts back in the day, undercooked, overcooked, chewy disasters. One night, I served my date a “medium rare” Delmonico that was practically raw in the middle; she still brings it up.

So I dug in. Learned how temperature works. Got a thermometer. Learned to trust my fingers, my eyes, and the timing. I turned my kitchen into a bit of a steak lab, and yeah, I dragged a few friends along as taste testers.

Now, I help people hit that sweet spot, whether you like your steak rare, medium, or (hey, no judgment) well-done. I’ll show you how to cook it with confidence, flavor, and just the right balance of rich and healthy.

On this blog, you’ll find guides on doneness, smart tips on choosing cuts, my favorite spice blends, and ways to keep things flavorful without drowning everything in butter (though sometimes… it’s worth it).

I’m not here to gatekeep steak. I’m here to help you nail it, every time.

Let’s fire it up.

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