The Absolute Best Sides To Pair With Every Cut Of Steak

The ultimate steak for committed carnivores has to be a caveman-style T-bone or tomahawk. Both of these bone-in beefy steaks are mighty and hearty, yet tender. Whether you've got a gargantuan appetite or want to share a meaty meal, they make for a special dining experience. If you're not sure about the difference between the two, a tomahawk is the same as a ribeye but with the bone attached. A T-bone is a different cut altogether and part of the short loin. This gives it an intense beefy taste with a texture that's on the softer side. For such a grand serving, you need an impressive side. And what could be better than a crunchy blooming onion?

Make a copycat Outback blooming onion with garlic powder, paprika, cayenne, and dried thyme mixed with flour. Serve with a homemade spicy dipping sauce using horseradish, mayo, ketchup, and paprika. The crispy onion pieces pair so well with either of these juicy steaks. This is a side to share, which fits well with the extra large cut of meat. You could make a sweet soy, ginger, and garlic marinade for the meat to pair with a spicy blooming onion. Add cumin to the flour to create a curried flavor for the ultimate lip-smacking contrast. 

Ribeye is a boneless cut that's regarded as one of the tastiest beef options. It's tender, yet has a lot of marbling which gives it enough fat to elevate the juiciness. The flavorful profile means it's suited to a solid side with lots of oomph too. Fries offer a carby contrast and are even better when elevated into a gourmet side. An incredible way to enhance the taste of fries for your steak dinner is to cook them in beef tallow. You can go one step further and opt for wagyu beef tallow for an even richer taste. Or how about sweet potato fries baked in the oven with garlic butter? 

It doesn't get much more upmarket than air fryer truffle fries. While some people aren't fans of this fungi, enthusiasts find truffles irresistible. Soak the sliced potatoes and dry them so they become crunchier. Combine truffle oil and a pinch of salt with the sliced potatoes, and finish them off with chopped parsley and grated Parmesan. The salty, sharp, smoky taste of the fries is outstanding with a flavorful flame-grilled ribeye. Or keep it simple and serve plain fries with truffle aioli. 

A long piece of beef tenderloin is a stunning display for a sharing board at any dining table. Filet mignon comes from this cut of meat, but the tenderloin extends beyond. It's not as tender but it's wonderfully succulent when you cook the whole piece. One of the best ways to prepare it is to sear it in a pan, roast it in the oven, and then let it rest so that it's still rare in the middle when you slice into it. The boldly delectable meat is so mouthwatering that you'll want to serve it with a side that's not too heavy but offers a complementary flavor. Asparagus is a fantastic choice because it feels as special as this cut of beef. 

Try making a lemony grilled asparagus recipe to serve with grilled tenderloin steaks. Add garlic, herb, and lemon zest compound butter to the meat and let it melt onto the veggies. If you only want the meat to be charred, then pan-fry a whole piece of tenderloin in a teriyaki sauce, slice, and serve with a simple side of steamed asparagus. Or what about roasted asparagus and tenderloin? You can also serve both with a creamy blue cheese sauce for a boost of flavor. 

It's unlikely you need to be sold on the concept of pairing mashed potato with steak. But if you want to make this side the best it can be, then give it some restaurant-style flair by making sous-vide mashed potatoes. While mash is great with any cut of beef, it's a definite winner with a flat iron steak. This cut comes from the top blade of the chuck shoulder which is close in tenderness to tenderloin. It is lean while also being super-flavorful because of some marbling, which gives it a juicy, rich-tasting quality and makes it versatile to cook with. 

Elevate both the meat and the side by grilling wagyu flat iron steaks and serving a buttery horseradish mash on the side. Make the side with half-and-half, chopped chives, and the eponymous condiment, and serve with a zesty sauce. What about serving a citrus mash made with heavy cream and cream cheese alongside a lemon and garlic flat iron steak? Bring the flavors of the meat and creamy side together with a vinaigrette. Alternatively, you could add spiced chimichurri powder to the mash and serve the whole meal with a bourbon-infused jus.

Round steak is a thick, meaty, and beefy cut that's leaner and tougher than most. What it lacks in tenderness it makes up for in pure juicy flavor. If you cook the eye of round, it will be tender enough to serve as a steak. Since it's a hearty and affordable piece of meat, you might not want to spend a lot on a rich-tasting gourmet side. The good news is that this cut works well with a side of vegetables. But you don't want steamed veg with a steak like this, do you? What about caramelized roasted veggies that are terrifically tasty in their own right? 

Keep it simple by roasting baby carrots with yellow onions for a deliciously sweet side. Douse the veggies in olive oil and season before throwing them on a foil-lined tray and popping it in the oven at high heat. This will allow the veggies to char enough to release sugars to bring some divine sweetness to this dish. Wild mushrooms and onions are delicious with roasted tenderstem broccoli, or how about creating surf and turf with broccoli and squid on the side? 

Hanger or onglet steak is a flat cut of beef that's similar to skirt and flank. It's more tender than these other cuts because it's not as fibrous. Grilling it brings out the juiciness as long as you don't overdo it or else it can quickly become tough. The beefy taste pairs well with the crispy tang of onion rings. While it has been underrated in the past, this cut is best matched with a classic, comfort-food side rather than a high-end dish with lots of fancy ingredients. 

TV chef Alex Guarnaschelli likes to serve sweet red onion rings alongside seared hanger steak sliced on a board with a drizzle of balsamic vinegar. She makes the batter using light beer and vodka with baking soda, flour, club soda, and hot paprika. Skip the hot oil and make baked onion rings with a batter and panko coating flavored with garlic powder, Italian seasoning, onion powder, paprika, and turmeric. Or, whip up an easy batter by mixing flour with buttermilk and apple cider vinegar. 

Bavette steak (or vacio) is a flat cut often used in Argentinian recipes that's more tender than skirt and flank. With some flavorful marbling, it's fantastic cooked on the grill and commonly used to make carne asada. Following through on this Latin-American-themed culinary journey, what better side to serve with succulent steak slices than corn? 

Marinate bavette in a chipotle sauce and serve with boiled ears of corn with butter melted on top. Add extra tanginess to the butter by mixing it with lime zest to give the corn a zesty flavor. Serve the meat and corn with homemade salsa. This succulent steak is mouthwatering with a velvety corn puree side too. Fry corn in butter with onion and garlic and add milk. Simmer to soften and sieve out the kernels for a smooth and delicious side that you can use to dip your steak. 

Our suggested pairings have been sourced from various ideas presented by celebrated chefs, recipe experts, and restaurants, as well as online butcher shops, the Cattlemen's Beef Board, and the National Cattlemen's Beef Association. To choose the pairings, we considered the tenderness of the various cuts of meat and how the texture of the side compared. 

Certain pairings match comfort food sides with robust cuts of beef. High-end, sophisticated steaks are complemented by more refined, and often lighter, sides. Instead of choosing quirky sides that take dining to a different place, the focus is on classics prepared in the best way possible. All that remains is to choose either a steak or side dish that appeals to you and create a delicious dining experience regardless of the occasion.