✔ Updated · 40 sides grouped by type, steakhouse menu combos and safe steak temps
Steak night deserves sides that hold their own, and I've rounded up 40 of my favorites. You'll find steakhouse classics, quick weeknight veggies, salads, breads and the sauces that tie it all together.
The best sides for steak are a starch plus a vegetable: mashed, baked or Hasselback potatoes, fries or mac and cheese, with creamed spinach, grilled asparagus, green beans, garlic mushrooms or a crisp wedge salad. Add garlic bread or rolls and a sauce like peppercorn, chimichurri or garlic butter, and you have a steakhouse dinner at home.
- Steakhouse classics: baked potato, creamed spinach, wedge salad, mushrooms, asparagus
- Quick weeknight: garlic butter mushrooms, roasted broccoli, side salad, garlic bread
- Light and fresh: grilled asparagus, mint peas, Caesar salad, chimichurri
- Comfort food: dauphinoise potatoes, mac and cheese, onion rings, fries
How to Pick the Perfect Sides for Steak
My rule is simple: one starch, one or two vegetables, and something saucy. Rich cuts like ribeye love a bright salad or green veg to balance them; leaner cuts like sirloin or filet can handle creamy potatoes and buttery sauces.
- Steakhouse night: loaded baked potato, creamed spinach, wedge salad and peppercorn sauce.
- Summer grill: grilled asparagus, corn on the cob, side salad and chimichurri.
- Weeknight in 30 minutes: garlic butter mushrooms, roasted broccoli and garlic bread.
- Date night: dauphinoise potatoes, green beans almondine and garlic butter.
Potato Sides for Steak
1. Hasselback Potatoes
Thinly sliced, accordion-style potatoes roasted until the edges crisp and the middles stay fluffy. Pure steakhouse drama.
Get the recipe →
2. Creamy Mashed Potatoes
Buttery, silky mash is the classic partner for steak and catches every drop of the juices.
How: Boil Yukon Golds until tender, then mash with warm cream, plenty of butter, salt and pepper.
3. Copycat KFC Mashed Potatoes
Fluffy, buttery mash inspired by the fast-food favorite, with a peppery brown gravy to pour over everything.
Get the recipe →4. Loaded Baked Potatoes
Crispy-skinned russets split open and piled with butter, sour cream, cheddar, bacon and chives.
How: Rub russets with oil and salt and bake at 425°F for 50 to 60 minutes until the skin crackles.
5. Rosemary Roast Potatoes
Golden, crunchy-edged potato chunks with rosemary and garlic. They roast happily while you cook the steak.
How: Toss parboiled chunks in hot oil with rosemary; roast at 425°F for 35 to 40 minutes, turning once.
6. Garlic Butter Potatoes
Baby potatoes pan-roasted and tossed in garlic butter and parsley. Steak and garlic are best friends.
How: Halve baby potatoes, roast until golden, then toss with melted garlic butter and parsley.
7. Cheesy Dauphinoise Potatoes
Thin potato slices baked in garlicky cream with a golden, cheesy top. My pick for a special dinner.
How: Layer sliced potatoes with cream, garlic and Gruyere; bake at 350°F for about 75 minutes.
8. Lighthouse Inn-Style Potatoes
A creamy, buttery potato bake inspired by a Connecticut restaurant classic. Rich enough to feel like a treat.
Get the recipe →
9. Funeral Potatoes
Cheesy, creamy hash brown casserole with a crunchy cornflake topping. Big crowd-pleaser for a steak cookout.
Get the recipe →
10. Duck Fat Fries
Thick-cut fries cooked in duck fat for an extra-crisp shell and rich flavor. Steak frites, done right.
How: Parboil thick-cut fries, dry well, then fry or roast in duck fat until deep golden.
11. Copycat McDonald's French Fries
Thin, crispy, salty fries inspired by the drive-thru classic. A fun pairing for a casual steak sandwich night.
Get the recipe →
12. Sweet Potato Fries
Sweet, crispy and lightly salted. That sweet-savory contrast with a charred steak is so good.
How: Toss thin sweet potato sticks with cornstarch and oil; bake at 425°F for 25 minutes, flipping once.
13. Copycat TGI Fridays Potato Skins
Crispy potato skins loaded with cheddar, bacon and sour cream, inspired by the restaurant appetizer.
Get the recipe →Vegetable Sides for Steak
14. Garlic Butter Mushrooms
Juicy, golden mushrooms in sizzling garlic butter. Spoon them right over the sliced steak.
How: Sear mushrooms in a hot pan without crowding, then add butter, garlic and thyme for the last minute.
15. Healthy Stuffed Portobello Mushrooms
Meaty portobello caps with a cheesy vegetable filling. A hearty veggie side, or a main for non-steak eaters.
Get the recipe →
16. Copycat Boston Market Creamed Spinach
Rich, creamy, savory spinach inspired by the restaurant favorite. The steakhouse side everyone fights over.
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17. Grilled Asparagus
Tender-crisp spears with a little char, olive oil, salt and lemon. Ready in 5 minutes on the grill.
How: Toss trimmed spears in oil and salt; grill 3 to 5 minutes over medium-high, turning once.
18. Roasted Brussels Sprouts
Crispy, caramelized sprouts with a sweet, nutty edge. Add bacon or a balsamic drizzle if you like.
How: Halve sprouts, toss with oil and salt, and roast cut-side down at 425°F for 20 to 25 minutes.
19. Roasted Broccoli
Charred, garlicky florets with lemon and Parmesan. An easy healthy side that tastes like way more effort.
How: Roast florets with oil and garlic at 425°F for 15 to 20 minutes; finish with lemon and Parmesan.
20. Green Beans Almondine
Crisp green beans tossed in browned butter with toasted almonds and lemon. Simple and elegant.
How: Blanch beans 3 minutes, then toss in brown butter with sliced almonds and a squeeze of lemon.
21. Copycat Texas Roadhouse Green Beans
Smoky, savory green beans simmered with bacon and onion, inspired by the steakhouse chain's side.
Get the recipe →
22. Balsamic Roasted Carrots
Sweet roasted carrots with balsamic and a touch of maple syrup. Gorgeous color on the plate.
How: Roast carrots with oil at 400°F for 25 minutes, then toss with balsamic and maple and roast 5 minutes more.
23. Copycat Cracker Barrel Baby Carrots
Tender baby carrots in a buttery brown sugar glaze, inspired by the country restaurant's side.
Get the recipe →
24. Copycat KFC Corn on the Cob
Sweet, buttery corn on the cob inspired by the fast-food side. A summer cookout essential next to grilled steak.
Get the recipe →
25. Mint Buttered Peas
Sweet peas tossed with butter and fresh mint. Fresh, bright and done in 5 minutes.
How: Cook petite peas until just tender, drain and toss with butter, chopped mint and a pinch of salt.
26. Roasted Vegetables
A colorful sheet pan of peppers, zucchini, onion and squash. Brings a splash of color to a rich plate.
How: Chop vegetables evenly, toss with oil, salt and herbs, and roast at 425°F for 25 to 30 minutes.
27. Baked Crispy Kale
Light, crunchy kale chips seasoned with salt and garlic. A crunchy green that feels like a snack.
How: Toss dry kale pieces with a little oil and salt; bake at 300°F for 15 to 20 minutes until crisp.
Salads for Steak
28. Wedge Salad
A crisp iceberg wedge with blue cheese dressing, bacon, tomatoes and chives. The steakhouse starter.
How: Quarter a head of iceberg, spoon over blue cheese dressing and top with bacon, tomato and chives.
29. Simple Side Salad
Mixed greens, tomatoes, cucumber and red onion with a sharp vinaigrette. Lets the steak be the star.
How: Whisk 3 parts olive oil to 1 part red wine vinegar with mustard and salt; dress right before serving.
30. Caesar Salad
Crunchy romaine, garlicky dressing, Parmesan and croutons. Bold enough to stand next to steak.
How: Toss chopped romaine with Caesar dressing, shaved Parmesan and toasted croutons.
31. Copycat Chick-fil-A Coleslaw
Creamy, tangy coleslaw inspired by the much-missed fast-food side. Cool crunch for a grilled steak.
Get the recipe →Breads, Rice and Comfort Sides
32. Garlic Bread
Warm, crusty bread soaked in garlic butter. Perfect for mopping up steak juices.
How: Spread a split loaf with garlic butter and parsley; bake at 400°F for 10 to 12 minutes.
33. Copycat Olive Garden Breadsticks
Soft, buttery, garlicky breadsticks inspired by the famous unlimited basket.
Get the recipe →
34. Bisquick Cheddar Garlic Biscuits
Cheesy, garlicky drop biscuits ready in 15 minutes. A steakhouse bread basket without the fuss.
Get the recipe →
35. Trisha Yearwood-Style Mac and Cheese
Creamy, custardy baked mac and cheese inspired by the country star's recipe. Comfort food heaven next to steak.
Get the recipe →
36. Copycat Texas Roadhouse Seasoned Rice
Savory, buttery seasoned rice inspired by the steakhouse side. Great when you want something lighter than potatoes.
Get the recipe →
37. Copycat Red Robin Onion Rings
Thick, crunchy onion rings inspired by the burger chain. They are even better dipped in steak juices.
Get the recipe →Sauces and Butters for Steak
A good sauce turns a weeknight steak into a restaurant plate. Make it in the same pan while the steak rests, and you get all those browned bits for free. For roast beef or a French dip, try our au jus sauce.
38. Peppercorn Sauce
Creamy, peppery and a little boozy. The classic steak sauce for good reason.
How: Soften a shallot in the steak pan, add crushed peppercorns and brandy or stock, then cream; simmer until thick.
39. Chimichurri
A zingy Argentinian herb sauce of parsley, garlic, vinegar and olive oil. Cuts right through a fatty ribeye.
How: Finely chop parsley, oregano and garlic; stir in red wine vinegar, olive oil, chili flakes and salt.
40. Copycat Benihana Garlic Butter
Savory garlic butter with soy and lemon, inspired by the hibachi restaurant. Melt a spoonful over hot steak.
Get the recipe →Cook the Steak Right
The best sides won't save an overcooked steak. Pat it dry, season well, sear it in a screaming-hot pan, and check it with an instant-read thermometer. The USDA's safe minimum for steak is 145°F followed by a 3-minute rest; ground beef needs 160°F. I always rest steak for 5 minutes on a board, which is exactly when I finish the sauce and plate the sides.
Common Mistakes With Steak Sides
- Too many heavy sides. Two creamy dishes plus a rich ribeye is a lot. Balance with something green.
- Bad timing. Start potatoes first; quick veg and sauces go on while the steak rests.
- Crowding the pan. Mushrooms and vegetables steam instead of browning.
- Skipping acid. A squeeze of lemon, a sharp vinaigrette or chimichurri wakes the whole plate up.
More Side Dish Ideas
Planning another dinner? See what to serve with beef Wellington, the best side dishes for pork chops and our big list of mushroom recipes.
Frequently Asked Questions
What are the classic side dishes to serve with steak?
The steakhouse classics are a loaded baked potato or mashed potatoes, creamed spinach, sauteed mushrooms, grilled asparagus, a wedge salad and onion rings or fries. Pick one starch and one or two vegetables, then add bread and a sauce if you want the full restaurant experience.
What vegetable goes best with steak?
Asparagus, green beans, mushrooms, spinach, broccoli and Brussels sprouts all pair beautifully with steak. Green vegetables cut through the richness, and mushrooms echo the beefy, savory flavor. Roast or grill them while the steak rests so everything lands on the table hot.
What are some light side dishes for steak?
Go for a crisp green salad with vinaigrette, a Caesar or wedge salad, grilled asparagus, roasted broccoli, minty peas or green beans. A spoonful of chimichurri instead of a creamy sauce keeps the whole plate fresh. These are great for summer grilling and balance a rich ribeye.
What temperature should steak be cooked to?
The USDA recommends cooking whole cuts of beef like steak to at least 145°F, then resting them for 3 minutes before cutting. Use an instant-read thermometer in the thickest part. Ground beef, such as burgers or Salisbury steak, needs 160°F.
What wine goes with steak?
For adults of legal drinking age, bold reds like Cabernet Sauvignon, Malbec, Syrah or Zinfandel stand up to steak's richness. For something alcohol-free, try sparkling water with lemon, an iced tea, or a tart cherry spritzer, which all cut through the fat nicely.
