IMO a steak should stand on its own and should not be adulterated with steak sauce, horseradish, catsup, blue cheese, sautéed mushrooms, or any other ‘topping’. (I do make an exception for steak au poivre; but that’s a ‘steak dish’ and not ‘a steak’.)
Parmesan couscous. I’m not a big fan of baked potatoes.
Steak au poivre a la creme avec pommes frites. Drooool.
We really got hooked on pasta with cream and parmesan cheese with steak. And it’s super easy:
Microwave in a big pyrex cup about 1/2 cup of bow tie pasta in 1.5 cups of salted water for 14 minutes. Dump the pasta into a colander. Put into the hot pyrex cup a couple of tablespoons of heavy cream and return the pasta to the cup and toss it. Add in a generous amount of fresh grated parmigiano - maybe 1/4 cup - and toss it. It’ll look soupy and liquidy at first, but if it sits for a minute or two while you’re plating up the steak, the sauce will thicken a bit. Add plenty of coarsely cracked black pepper and salt to taste and serve it up. Makes two side servings.
The steak juices mingle lusciously with the creamy cheesy pasta.
My husband loves it when I carmelize a big onion – slice it, then cook it in butter slowly so that it browns and gets limp. And we usually have smashed potatoes – boiled until fork tender, then put on a baking sheet and broken open with a fork, then laden with olive oil, garlic, sea salt, and any other spices that catch my fancy and baked at 400 for about 15 -20 minutes.
My favorite steak feel good meal is a pan seared steak, a boiled or baked potato, and using the steak’s pan juices, sautéing halved brussels sprouts, onions, garlic, butter, lemon juice and maybe mushrooms and putting that over the potato with some sour cream. Sometimes I lightly steam the brussels sprouts before sautéing, and quite often I chow down on the vegetable portion to the point of being full, and putting the steak away for the next day.
Broccoli spears. Toss them with a little oil and salt then put them in a 400 degree oven for about 5 to 10 minutes. The florets should be getting a little brown to maybe black.
Kosher salt, sprinkled liberally on top.
The rest of the plate is empty.
Absolutely. Horseradish is just nice for a change of pace. You don’t slather it on the whole thing, just dip sparingly on occasion. Not to mention that a horseradish/sour cream sauce is really the dope for veg.
teela brown, you have invented…Alfredo sauce! 
(OK, Alfredo usually has butter, but still.)
I’m having problems with steak at home lately. Namely, my partner likes pan steak. In my world, pan-fried steak is a completely different creature and not something you do with a sirloin. Not to mention her penchant for wine marinade. I mean, that’s OK once in a while, but every single time?!?
I generally like some good fresh bread or flour tortillas with butter and a green salad using bitter some bitter greens and a vinegar-oil dressing. A nice robust, dry red wine too.
A good steak, properly prepared, makes the heart of a simple yet intensely flavorful meal.
More steak.
Yeah, I’m a classicist. Steak and baked potato with lots of butter and sour cream, steamed broccoli spears on the side, maybe with a little Parmesan cheese grated over them and tossed under the broiler for a minute or two.
WHAT?!?!? I need details, girl! PM me!
(And you just broke about 10,000 Doper hearts, you know that, right?)
Some mashed potatos and gravy. And a beer.
Oh, and another steak.
I’m going to go against the consensus and say no potatoes!
Steak is heavy, potatoes are heavy. Do you really want the rest of your evening weighted down by a lump of starch in your belly? No!
What I like with my steak is some pan-seared veggies. Usually green beans, corn, or broccoli. Fresh is best, but frozen will work. Grease a pan, heat it up, throw in the veggies once the pan is hot, cook until they’re hot. Don’t overcook, they need texture. Dash some salt on them after they’re done.
If you want to be fancy, throw in a little diced carrot or pepper to add color, flavor and texture.
Lots and lots of good bread. Some sort of steamed vegetable.
For WNBBQ we’d often have steak with a side of bratwurst or hot links.
(And beer, of course.)
I love sauteed onions and mushrooms on a steak.
I like potatoes – any kind, take your pick – with a steak as well. Sometimes that’s just a little too much starch going with that big hunk of meat, but you gotta feel the pain sometimes.
My heaven -
One large Prime or upper Choice grade Rib Eye that was rubbed with crushed garlic and onion before grilling. Grilled to medium rare.
Ridiculously large “Cactus Martini” - I have these Cheapo Mexican Martini glasses that are in the shape of a cactus and can hold about 10oz of liquid. Filled with chilled BomBay Sapphire, two drops of dry vermouth, and at least two Mama Raps Olives stuffed with jalapenos and garlic (btw-if you love olives and martinis you should find a way to get a hold of Mama Raps). An ice cube is optional depending on whether or not I value temperature over purity. Usually I have the Martini before the meal but having some of it with the steak is also a nice treat.
Large baked potato with butter
Small side salad with bleu cheese dressing.
Large appetite - I’ll skip lunch if I know this meal is planned for the evening
Yes, please!
Baked potato is the traditional pairing, but I’ve come to prefer mashed—preferably whipped, with enough milk or cream to give a light consistency. And garlic.
A simple salad of mixed greens, tossed with salt, good olive oil, and red wine or balsamic vinegar.
And a fork and knife.
A pile of well-browned onions and mushrooms seasoned exactly the way I season my steak (and my prime rib): soy sauce and cracked pepper.
And a baked potato with a very thick shell (500 degree oven for an hour, minimum) butter, sour cream, and REAL chives (not green onions. Green onions are NOT CHIVES. STOP asking me if I want chives and then serving green onions, ok?)
That is so satisfying and delicious and bursting ith calories, that I don’t kid myself about vegetables or greens. I just enjoy it and have salad the next day.
How about some roasted veggies? Red peppers are nice, or maybe asparagus.
I’m not generally a huge steak eater, but I loves me some chimichurri. Next time you have the chance, check out Tango Surand experience it in all its glory.