Looking for the perfect sides to pair with your steak? Here's a quick rundown of NYC's top steakhouse side dishes that elevate any meal:
- Creamed Spinach: Rich, velvety, and a classic steak pairing.
- Truffle Mac and Cheese: Comfort food with a luxurious truffle twist.
- Potato Gratin: Creamy layers of potatoes with a crispy golden crust.
- Onion Rings: Crispy, golden, and perfect for a satisfying crunch.
- Roasted Mushrooms: Earthy, tender, and full of flavor.
- Creamed Corn: Sweet and savory with a smooth texture.
- Brussels Sprouts: Crispy, caramelized, and often paired with bacon.
- Lobster Mac and Cheese: A decadent upgrade with tender lobster.
- Asparagus: Grilled or roasted for a fresh, light option.
- Loaded Baked Potato: Packed with cheese, bacon, sour cream, and more.
Whether you prefer indulgent comfort food or lighter, fresh options, these sides are crafted to complement and enhance the flavors of a perfectly cooked steak. Each dish offers its own unique texture and taste to round out your meal.
Steakhouse Chains Where The Sides Outshine The Steaks
1. Creamed Spinach
Creamed spinach is a staple at NYC steakhouses. It starts with fresh spinach, quickly wilted, then mixed into a rich sauce made from heavy cream, butter, and a touch of nutmeg. Some recipes add garlic, shallots, or Parmigiano-Reggiano for extra depth and complexity.
This creamy side dish complements steak beautifully, enhancing the meal without stealing the spotlight. For a lighter twist, some versions swap in ingredients like Greek yogurt for a less heavy option.
When done right, creamed spinach delivers a vibrant color and smooth texture that rounds out any steak dinner perfectly.
2. Truffle Mac and Cheese
This truffle mac and cheese takes a beloved comfort food to the next level. It starts with premium pasta, like cavatappi or elbow macaroni, coated in a rich béchamel sauce made with aged cheddar, Gruyère, and Parmigiano-Reggiano. The addition of black truffle - either shaved or in the form of truffle oil - brings an earthy, luxurious flavor that sets it apart.
In many NYC steakhouses, the dish is finished with a crunchy, golden-brown panko breadcrumb topping, balancing the creamy texture with a satisfying crispness. It's the perfect side to pair with a ribeye or a bold red wine, complementing the truffle's savory depth.
3. Potato Gratin
Potato gratin is a classic side dish made with thinly sliced Yukon Gold potatoes baked in a rich, creamy sauce. This French-inspired recipe is a perfect match for steak, offering a luxurious blend of flavors and textures.
To prepare, layer the potato slices with heavy cream, whole milk, fresh thyme, minced garlic, and a mix of cheeses. Aged Gruyère and Parmigiano-Reggiano bring a nutty, savory flavor that makes every bite unforgettable.
The dish is baked until the potatoes are tender and then placed under the broiler to create a golden, crispy crust. The contrast between the creamy interior and crisp topping makes it an ideal steak companion.
Served bubbling hot in an individual dish, it's topped with fresh herbs and a sprinkle of finely grated cheese. Whether you're enjoying a lean filet mignon or a rich, marbled ribeye, this gratin adds a touch of indulgence to your meal.
4. Onion Rings
In NYC steakhouses, onion rings hold their own as a timeless side dish. With a perfectly crisp, golden coating and a soft, flavorful center, they pair beautifully with a hearty steak. Often served with house-made dipping sauces, these rings bring a satisfying crunch that balances the richness of the steak. While they remain a staple, they also set the stage for exploring more creative side options.
5. Roasted Mushrooms
Roasted mushrooms bring a rich, earthy flavor and satisfying texture that pair perfectly with steak. This side dish highlights the depth and complexity often found in NYC steakhouse menus.
Top-tier steakhouses in New York City often use a mix of wild and cultivated mushrooms like portobello, oyster, and shiitake, each adding its own distinct taste. Roasting them at high heat creates a crispy exterior while keeping the inside tender. Many chefs elevate the dish with garlic, fresh thyme, and a touch of aged balsamic vinegar for added depth.
Presentation and flavor are key. A drizzle of extra virgin olive oil and a pinch of Maldon sea salt add the finishing touches, enhancing both the taste and visual appeal.
Mushrooms are typically served in styles that maintain their warmth and look. With portions ranging from 8 to 10 ounces, they’re great for sharing. Their earthy flavor complements steak cuts like ribeye and filet mignon, while also offering a lighter, non-creamy side option.
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6. Creamed Corn
Creamed corn is a favorite among steakhouse diners, known for its perfect mix of sweet and savory flavors. Made by simmering corn with cream, butter, and seasonings, this dish combines a velvety base with whole kernels to add texture. The result? A side dish that's both rich and satisfying.
Its smooth, creamy profile pairs especially well with leaner cuts like filet mignon. With plenty of recipe variations, creamed corn remains a staple on steakhouse menus, loved by many for its comforting and flavorful appeal.
7. Brussels Sprouts
Brussels sprouts have become a standout side dish at NYC's top steakhouses, pairing perfectly with a juicy steak. When roasted at 425°F, these mini cabbages develop crispy, caramelized leaves while staying tender inside.
Chefs elevate them by adding thick-cut bacon and aged balsamic vinegar, creating a smoky-sweet flavor that balances the richness of a ribeye or New York strip. Some even sprinkle toasted pine nuts or crushed pecans for added crunch and a touch of nuttiness.
The preparation is simple yet effective: halved sprouts are tossed with olive oil, sea salt, and cracked black pepper, then roasted until they achieve those golden, crispy edges that diners love. This method highlights their natural sweetness and irresistible texture.
For a lighter option, Brussels sprouts are a great choice compared to heavier cream-based sides, offering bold, satisfying flavors without the extra calories.
Whether served simply roasted or dressed up with garlic confit and shaved Parmesan, Brussels sprouts have earned their spot on steakhouse menus. Their ability to complement hearty meat dishes while bringing their own unique flavor makes them a must-have for any modern steakhouse meal.
8. Lobster Mac and Cheese
Lobster Mac and Cheese takes the beloved comfort food to a whole new level by adding tender, flavorful lobster. This creamy, cheesy dish offers a rich and indulgent side that pairs perfectly with steak. Each bite combines the smooth texture of mac and cheese with the luxurious taste of lobster, making it a standout addition to your meal. Up next, explore the crisp and vibrant charm of asparagus.
9. Asparagus
At NYC steakhouses, asparagus is often prepared to highlight its natural taste. Grilling is a popular approach, adding a touch of smokiness while keeping the spears crisp.
Chefs elevate this simple preparation with creative seasonings and sauces. Some add a rich drizzle of Hollandaise, while others use garlic, herbs, or a sprinkle of Parmesan for added flavor. The cooking method often depends on the size of the spears - thicker ones are typically grilled or roasted, while thinner stalks are gently blanched.
Asparagus is a light, nutritious choice that pairs well with heavier dishes, offering a fresh, clean flavor to balance the meal.
Up next: the comforting loaded baked potato.
10. Loaded Baked Potato
Rounding out the lineup of steakhouse sides, the loaded baked potato takes a humble spud and turns it into a rich, satisfying dish. It's an ideal partner for a hearty steak.
Start with Idaho or Russet potatoes. Wash and dry them, then coat with olive oil and a sprinkle of sea salt. Bake at 425°F for 45-60 minutes until the skin is crisp and the inside is soft and fluffy. The goal? A perfect balance between a crunchy exterior and a light, airy interior.
Load up your baked potato with classic toppings like:
- Sharp cheddar cheese: Melted to gooey perfection
- Crispy bacon: Crumbled for added crunch
- Fresh chives: Finely chopped for a mild onion kick
- Sour cream: Creamy and tangy, served cool
- Butter: High-quality and unsalted, melting into every bite
Some steakhouses take it up a notch with extras like caramelized onions, roasted garlic, or even truffle butter. Weighing in at around 12-16 ounces before toppings, this potato can easily hold its own as a meal.
Serve right away to ensure the cheese melts beautifully, and the butter blends in without overheating the sour cream.
Conclusion
A great steak becomes even better with the right sides. These top 10 dishes transform a meal into a memorable dining experience at NYC's best steakhouses.
Each dish adds its own touch, enhancing the meal without overshadowing the star of the show. Whether it’s a comforting classic or a lighter option, these sides are thoughtfully chosen to balance the flavors and textures of the meal, creating a well-rounded experience.
What sets these sides apart is the care and precision in their preparation. NYC's top steakhouses go the extra mile to ensure every dish shines, offering generous portions that invite sharing - a hallmark of the traditional American steakhouse experience.
Looking for your next steakhouse visit? Check out NY Steakhouse Guide for detailed reviews and a searchable directory of NYC's finest spots.
Though food trends may change, these timeless steakhouse sides have earned their spot on menus through years of perfection. They’re a testament to the enduring appeal of dishes that combine tradition with great taste.
