The Absolute Best Sides To Pair With Every Cut Of Steak

Keeping a filet mignon classy, combining French and Argentinian elements, and getting down to the meat and potatoes of it all. Bring your appetite and find out the absolute best sides to pair with every cut of steak.

#Steak #Cooking #Sides

T-bone or Tomahawk – Blooming Onion | 0:00
Filet Mignon – Caesar salad | 1:07
Ribeye – Fries | 2:25
Sirloin – Mac and Cheese | 3:20
Beef Tenderloin – Asparagus | 4:01
Porterhouse – Green Beans | 4:44
Flat Iron – Mashed Potatoes | 5:34
Skirt Steak – Salsa | 6:22
Round Steak – Caramelized Roasted Veggies |   7:15
Flank Steak – Zucchini | 7:52
Hangar Steak – Onion Rings | 8:40
Bottom Sirloin – Crispy Potatoes | 9:27
Bavette Steak – Corn | 10:25
New York Strip – Romanoff Potatoes | 11:04

Voiceover by: Hannah Parke

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Keeping a filet mignon classy, combining  French and Argentinian elements,   and getting down to the meat and  potatoes of it all. Bring your   appetite and find out 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 steaks are mighty and hearty,   yet tender. Whether you’ve got a giant 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, making  it a go-to order for any special occasion.

“You better be thinking T-bone steak medium rare!” For such a grand serving, you need an impressive  side. And what could be better than a crunchy   blooming onion? The crispy onion pieces pair  so well with either of these juicy steaks,  

And this is a side to share, which fits  well with the extra large cut of meat. Filet mignon is arguably the best cut  of steak. Cook it rare or medium-rare to   experience its velvety, melt-in-the-mouth  succulence. As part of the tenderloin,   this steak is luxurious and attracts  a higher price tag than other cuts.

“It’s got a mild beef aroma, it’s got a mild  beef flavor and it’s got a very tender texture.” This might not be the right one to  throw on the grill without a thought,   but it’s perfect for a gourmet dinner. Avoid  weighing it down with stodgy, comfort food  

Sides that take away from the elegant, upmarket  profile of this steak dinner. A wonderful way to   enjoy the full taste and texture of filet mignon  is with a fresh salad that has a special feature. A light salad with a vinaigrette dressing can  balance out the richness of the steak. However,  

Since this isn’t a fatty cut, you might feel  inclined to add a little heaviness with a creamy   dressing. A great option is a Caesar salad — which  consists of romaine lettuce covered in an anchovy   dressing, a sprinkling of crunchy croutons, and  grated Parmesan. This promises an umami taste  

That’s outrageously delicious with a buttery  slice of filet mignon. Or, opt for a gorgeous   green salad with fresh wild herbs, a slice of  chili, and mushrooms to soak up the juices. 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 flavor 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. 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.

When you’re looking for an all-rounder cut  of steak, top sirloin is a great choice. It’s   succulent but not soft, so if you like a juicy  steak that you can properly chow down on and chew,   this is the one for you. While it’s not as  tender as filet mignon by a long stretch,  

It is suitable for grilling. Because it’s  not a particularly delicate piece of beef,   it pairs with a rich comfort-food side,   too. And what could be more classically retro  than a serving of creamy mac and cheese? If you want a fancier version,  make the cheesy side with crème  

Fraîche and add truffle oil before  baking. Or for a special steak side,   add slow-cooked oxtail to mac and cheese  featuring double cream and mature cheddar. 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. 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. Asparagus made with garlic, herb and lemon  zest compound butter makes a great side to   pair with the flavor with grilled tenderloin  steaks. Or what about roasted asparagus and  

Tenderloin? You can also serve both with a  creamy blue cheese sauce for a boost of flavor. Porterhouse steak is a bone-in  cut of beef that looks pretty   similar to a T-bone. It’s certainly as  substantial and as intensely flavored. “Murray, it’s a special night. Let  the kids order whatever they want.”

“Yes!I’m gonna get the porterhouse!” Both come from the short loin, but the porterhouse  has a larger cut of tenderloin on one side. On   the other side of the bone, both have a New  York strip steak. This thick cut has it all:  

Soft, tender meat and also a fattier, juicy  steak. Roasted green beans are an ideal side   because the crunchy texture and flavor  taste great with a rich slab of meat. Or, elevate your meal with classic green  beans almondine. The garlicky, citrusy,  

Nutty flavor is perfect with a chunky porterhouse  steak. You could also roast whole garlic bulbs,   toast sliced almonds in butter, and mix  everything with blanched green beans. It’s unlikely you need to be sold on  the concept of pairing mashed potato  

With steak. 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. 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.

The feature that stands out most  about skirt steak is its grain,   which gives it a noticeable texture. The  outside part of this cut is more tender   than the inside making this a steak to chow  down on and chew through. It’s not going to  

Melt in your mouth like butter with each bite,  and the thin and long cut can become tough if   overcooked. Pan-fry or grill it quickly at a  high temperature so it’s rare or medium-rare   and slice it on a board to whip up some  tasty strips that work well in fajitas.

Why not choose a fresh-tasting, citrusy, herby  Mexican side to pair with it? The acidic,   peppery notes cut through the richness of  this steak and create a moreish contrast   to the meat’s subtle sweetness. With jalapeños,  lime juice, and herbs like cilantro and parsley,  

A zesty side makes the meat taste even  better. A salsa verde salad or a chunky   fresh tomatillo salsa verde would also  make a great addition to your skirt steak. 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. Keep it simple by roasting carrots  with yellow onions for a deliciously   sweet side. Wild mushrooms and onions are  delicious with roasted tenderstem broccoli,   or how about creating surf and turf  with broccoli and squid on the side?

Coming from the belly, firm and flavorful  flank steak should be cut against the grain.   The lean meat is fabulous cooked on a grill  thanks to its faint marbling and great taste.   You might need to marinate or tenderize  it to make it less tough, but the long,  

Thin steak is deliciously chewy. A light,  soft-textured side that doesn’t require too   much chewing might be the best choice to balance  it out. A splendid accompaniment to flank steak   is thinly sliced grilled zucchini. You can make  both the steak and the vegetable on the grill.

Try garlicky grilled zucchini for a simple  and scrumptious side to serve with sliced   grilled flank steak cooked rare or  medium-rare. Another way to dress   up grilled zucchini and flank steak  is by serving a creamy tzatziki on   the side or drizzling a garlic and  chive vinaigrette over the meal.

Hanger 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.  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. The beefy taste  pairs well with the crispy tang of onion rings. “You getting the onion rings?” “Hell yes we’re doing onion rings.” “Cool wife.”

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. Or, if you want to keep it simple at   home, whip up an easy batter by mixing flour  with buttermilk and apple cider vinegar.

Any list of the absolute best sides to pair  with every cut of steak has to include roast   potatoes. And if truth be told, these crispy,  carby, fluffy-centered sides are glorious with   every type of steak. More than that, they  are perfect with any type of roast meat,  

Especially a juicy, robust bottom sirloin if  you want to dig into a classic steak dinner.   Part of this cut includes the tri-tip which is  perfect for grilling as it’s not as tender as   top sirloin. Take note that the beefy  flavor is more intense with this cut.

You might look at British TV chef Jamie  Oliver’s roast potatoes cooked in duck   or goose fat as inspiration. What makes these  roasties special is that after being parboiled,   they are refrigerated in the fat overnight so  that they dry off. The grease creates a shell  

Around each potato which makes them roast  beautifully. Season the roast potatoes with   garlic, lemon juice, and zest, or roast them  with garlic and rosemary for a timeless flavor. The Bavette steak may have a French  name, but it’s actually 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? You can choose to marinate bavette in a  chipotle sauce and serve with boiled ears  

Of corn with butter melted on top. If you  want to add to the meal, serve the meat and   corn with homemade salsa. This succulent steak is  mouthwatering with a velvety corn puree side too. Longer than a sirloin, New York strip steak  is one of the most popular cuts of beef for  

Meat lovers. Coming from the short loin, it’s  deliciously tender with marbling and fat to   give it a fuller flavor. This all-American steak  favorite is further enhanced with classic Romanoff   potatoes on the side. There’s a reason that  steak and potatoes are such a timeless pairing.

Make the side dish with grated baked  potatoes. Mix them with white cheddar,   shallots, and sour cream, and season  with salt and pepper. You can also add   cayenne pepper to this creamy,  cheesy side for a bit of heat.