Top 17 'Steakhouse-Worthy' Side Dishes to make for dinner parties that completely steal the show - Goh Ling Yong
Let's be honest, a perfectly cooked steak is a thing of beauty. It's the undisputed heavyweight champion of the dinner party main course. But a champion is nothing without a world-class team. The side dishes are what transform a great steak into a legendary meal, the kind your friends will talk about for weeks. They are the difference between "That was a nice dinner" and "That was one of the best meals I've ever had."
Too often, sides are treated as a culinary afterthought—a simple baked potato or some steamed broccoli. They fill the plate, but they don't excite the palate. Here at the Goh Ling Yong blog, we believe that every element on the plate deserves to be a star. A truly memorable steakhouse experience at home means curating a menu of accompaniments that are just as decadent, flavorful, and thoughtfully prepared as the main event itself.
That’s why we’ve compiled the ultimate list of steakhouse-worthy side dishes. These 17 recipes are more than just supporting actors; they are co-stars ready for their moment in the spotlight. From creamy, cheesy classics to vibrant, modern creations, these are the sides that will make your next dinner party an absolute triumph.
1. The Ultimate Creamed Spinach
It’s a steakhouse non-negotiable for a reason. The Ultimate Creamed Spinach is the epitome of luxurious comfort food. Its rich, velvety texture and savory, slightly tangy flavor perfectly cut through the richness of a well-marbled steak. This isn't the watery, bland version you might fear. We're talking about tender, fresh spinach folded into a decadent sauce of heavy cream, garlic, Parmesan, and a secret whisper of nutmeg.
The key to perfection lies in the details. Start by sautéing finely minced shallots and garlic in good butter until fragrant. Create a classic béchamel sauce base, then fold in a blend of cheeses—Parmigiano-Reggiano for its nutty, salty bite and a touch of Gruyère for its incredible melting quality and depth.
Pro Tip: Squeeze every last drop of water from your wilted spinach before adding it to the cream sauce. Use a potato ricer or cheesecloth for best results. Excess water is the enemy of a thick, luscious texture. Serve it in individual cast-iron skillets for a stunning presentation.
2. Decadent Truffle Mac & Cheese
This isn't your childhood mac & cheese. This is the sophisticated, black-tie version, and it’s a guaranteed show-stopper. The intoxicating, earthy aroma of truffle combined with a symphony of sharp, nutty cheeses creates a side dish that is pure, unadulterated indulgence. It's so good, your guests might forget about the steak for a moment.
The secret is a killer cheese sauce. Ditch the pre-shredded stuff and grate your own. A blend of sharp white cheddar, nutty Gruyère, and salty Pecorino Romano creates a complex flavor that stands up to the powerful truffle. Use a high-quality black truffle oil, and always add it at the very end of cooking to preserve its delicate aroma. A crunchy topping of panko breadcrumbs tossed with melted butter and fresh parsley adds a much-needed textural contrast.
Pro Tip: Use a pasta shape with plenty of nooks and crannies, like cavatappi or shells, to capture as much of that glorious cheese sauce as possible. A pinch of smoked paprika in the sauce adds a subtle, smoky depth that is absolutely divine.
3. Duck Fat Roasted Potatoes
If you've never roasted potatoes in duck fat, you are in for a life-changing experience. This single ingredient elevates the humble potato to something extraordinary. The result is a potato with a shatteringly crisp, golden-brown exterior and a fluffy, steamy, flavorful interior that is simply unmatched by any other cooking oil.
The method is crucial. Parboil your potatoes (Yukon Golds are perfect for this) until they are just tender. Drain them well and give the colander a good shake to rough up the edges—these roughed-up bits are what will become outrageously crispy. Toss them generously in melted duck fat, coarse sea salt, cracked black pepper, and a few sprigs of fresh rosemary and thyme. Roast in a very hot oven until they are deep golden brown and you can hear them sizzling.
Pro Tip: For maximum crispiness, make sure the potatoes are in a single layer on the baking sheet with plenty of space between them. Overcrowding the pan will cause them to steam instead of roast.
4. Creamy Potatoes au Gratin
A tower of thinly sliced potatoes, baked in a rich garlic-infused cream sauce and topped with a blanket of bubbly, golden-brown cheese—what’s not to love? Potatoes au Gratin is the definition of rustic elegance. It’s a bit of a project, but the payoff in flavor and "wow" factor is immeasurable.
A mandoline slicer is your best friend here, ensuring every potato slice is uniformly paper-thin for even cooking. Layer the potatoes in a buttered baking dish, seasoning each layer with salt, pepper, and a sprinkle of Gruyère and Parmesan cheese. The cream should be gently heated with crushed garlic cloves, a bay leaf, and fresh thyme to infuse it with flavor before being poured over the potatoes.
Pro Tip: Don't rinse the potato slices after cutting them. The starch on the potatoes is essential for helping to thicken the cream sauce as it bakes, creating a richer, more cohesive final dish.
5. Charred Broccolini with Lemon and Chili
For a lighter, more vibrant counterpoint to a heavy steak, charred broccolini is the perfect choice. It brings a touch of green, a hint of bitterness, and a welcome freshness to the table. High-heat roasting transforms this vegetable, giving it crispy, slightly smoky florets and tender-crisp stems.
The preparation is beautifully simple. Toss the broccolini with a generous amount of olive oil, salt, and red pepper flakes. Roast on a high heat (around 425°F or 220°C) until the tips are deeply charred and the stems are bright green. The magic happens right at the end: a big squeeze of fresh lemon juice over the hot broccolini brightens everything up and makes the flavors pop.
Pro Tip: Finish with a shaving of high-quality Parmesan cheese and some toasted almonds for extra texture and a nutty flavor that complements the char perfectly.
6. Sautéed Wild Mushrooms with Garlic and Thyme
Earthy, savory, and umami-rich, a medley of sautéed wild mushrooms is a classic steak pairing for a reason. Their deep, woodsy flavor is a natural partner to the beefy taste of a good steak. Forget button mushrooms; seek out a mix of cremini, shiitake, oyster, and even chanterelle for a more complex flavor and varied texture.
Cook the mushrooms in a hot pan with butter and a little olive oil. Don't overcrowd the pan, as this will steam them. Cook in batches if necessary to ensure they get a beautiful golden-brown sear. Once they are browned, add minced garlic, fresh thyme leaves, a splash of dry sherry or white wine to deglaze the pan, and a touch of heavy cream or butter to finish.
Pro Tip: Never wash mushrooms under running water; they act like sponges and will become soggy. Simply wipe them clean with a damp paper towel.
7. Classic Wedge Salad with Blue Cheese Dressing
Sometimes, the best pairing is one that offers a cool, crisp, and tangy contrast. The wedge salad is a steakhouse icon—a crunchy wedge of iceberg lettuce acting as the perfect canvas for a decadent, chunky blue cheese dressing, crispy bacon bits, and sweet cherry tomatoes. It's a retro classic that never goes out of style.
The key to a great wedge salad is a phenomenal homemade blue cheese dressing. Use a high-quality blue cheese (like Roquefort or Gorgonzola), buttermilk for tang, a little mayo for creaminess, and a dash of Worcestershire sauce for depth. The crunch of the iceberg lettuce is non-negotiable and provides a refreshing palate cleanser between bites of rich steak.
Pro Tip: In addition to bacon and tomatoes, try adding finely diced red onion for a sharp bite and some toasted walnuts or pecans for an extra layer of crunch.
8. Lobster Mac & Cheese
If you thought Truffle Mac & Cheese was decadent, allow us to introduce its even more extravagant cousin. The addition of sweet, succulent chunks of lobster meat elevates this side dish into a league of its own. This is the side you make when you are pulling out all the stops and want to create a truly unforgettable dining experience.
Use the same fantastic cheese sauce base as the truffle version, but hold the truffle oil. Instead, gently fold in cooked lobster meat at the very end. You don't want to overcook the delicate lobster. A dash of sherry or brandy in the sauce beautifully complements the sweetness of the lobster meat.
Pro Tip: A combination of lobster claw and knuckle meat provides the best texture and flavor. Top with breadcrumbs mixed with a little Old Bay seasoning before baking for a coastal twist.
9. Roasted Asparagus with Hollandaise Sauce
Simple, elegant, and always delicious. Roasting asparagus brings out its natural sweetness and gives it a lovely tender-crisp texture. While it’s fantastic on its own with just olive oil, salt, and pepper, serving it with a silky, homemade hollandaise sauce takes it to true steakhouse levels.
Hollandaise can be intimidating, but it's really just an emulsion of egg yolk, melted butter, and lemon juice. The key is to add the hot melted butter to the egg yolks very, very slowly while whisking constantly to prevent the eggs from scrambling. The result is a rich, tangy, and buttery sauce that drapes beautifully over the roasted spears.
Pro Tip: Choose thicker asparagus spears for roasting, as they are less likely to become dry and stringy in the high heat of the oven. Snap off the woody ends before cooking.
10. Crispy Parmesan-Crusted Onion Rings
Forget the frozen kind. Homemade onion rings are a revelation. We're talking thick-cut sweet onions, a savory Parmesan-spiked batter, and a deep-fried crunch that is utterly addictive. They are the perfect vehicle for scooping up any extra steak juices on your plate.
The secret to a light, crispy coating is a beer batter. The carbonation in the beer creates a light, airy texture when fried. Whisking grated Parmesan cheese, garlic powder, and smoked paprika into the batter adds a huge punch of flavor. Make sure your oil is at the right temperature (around 365°F or 185°C) for a perfect golden-brown finish without any greasiness.
Pro Tip: Soak the sliced onions in buttermilk for at least 30 minutes before dredging and frying. This helps to mellow their sharp flavor and allows the batter to adhere better.
11. Hasselback Potatoes with Herb Butter
Visually stunning and incredibly delicious, Hasselback potatoes are a surefire way to impress your guests. Sliced almost all the way through, the potatoes fan out while baking, creating dozens of crispy edges while the inside stays soft and creamy. They are the perfect hybrid of a baked potato and a roasted potato.
The trick is to place chopsticks or wooden spoon handles on either side of the potato while you slice, which prevents your knife from cutting all the way through. Drizzle with a compound butter made from melted butter, minced garlic, fresh rosemary, thyme, and parsley. Make sure to get the butter down in between all those slices.
Pro Tip: About 10 minutes before they’re done baking, sprinkle the tops with Parmesan cheese and breadcrumbs for an extra-crispy, savory crust.
12. Maple-Glazed Brussels Sprouts with Bacon
If you think you don't like Brussels sprouts, you just haven't had them prepared this way. Roasting them at a high temperature caramelizes their outer leaves and brings out a deep, nutty sweetness. Add crispy, salty bacon and a drizzle of sweet maple syrup, and you have a side dish that hits every flavor note.
Cut the sprouts in half and toss them with olive oil, salt, pepper, and chopped bacon. Roast until the bacon is crispy and the sprouts are tender and browned. In the last few minutes of cooking, drizzle with a little pure maple syrup and a splash of balsamic vinegar. The glaze will bubble and coat every sprout in a sweet and tangy lacquer.
Pro-Tip: Don’t overcrowd the pan! Give the sprouts plenty of room to roast, not steam. This is the key to getting those crispy, browned outer leaves.
13. Cheesy Garlic Bread on Sourdough
Sometimes, the simplest things are the most satisfying. But simple doesn't have to mean boring. Elevate your garlic bread by using a high-quality loaf of rustic sourdough. The tangy flavor and chewy texture of the bread provide a far superior base than a standard French loaf.
Make a garlic butter spread with softened butter, a ton of freshly minced garlic (not the jarred stuff!), chopped fresh parsley, and a generous amount of shredded mozzarella and Parmesan cheese. Slather it thickly on sliced sourdough and bake until the cheese is melted, bubbly, and starting to brown in spots.
Pro Tip: After baking, turn on the broiler for 30-60 seconds to get an extra-crispy, golden-brown top. Watch it carefully as it can burn quickly!
14. Sweet Potato Casserole with Pecan Crumble
This isn't just for the holidays. A sophisticated sweet potato casserole offers a sweet and savory element that pairs surprisingly well with the salty, beefy flavor of steak. The smooth, creamy base of mashed sweet potatoes is topped with a crunchy, buttery pecan and brown sugar crumble that provides an irresistible textural contrast.
For a more complex flavor, roast the sweet potatoes instead of boiling them, which concentrates their natural sweetness. Mash them with a little butter, cream, a hint of cinnamon, and a splash of bourbon or orange juice to brighten the flavor. The topping should be a simple mix of flour, brown sugar, melted butter, and chopped pecans.
Pro Tip: A pinch of cayenne pepper in the sweet potato mash adds a subtle, unexpected warmth that balances the sweetness beautifully.
15. The Perfect Creamed Corn
This is nothing like the canned stuff. True creamed corn is a rich, sweet, and savory side dish made from fresh corn kernels simmered in a creamy sauce. It has a wonderful texture that is both creamy and slightly toothsome from the corn kernels.
The best way to make it is by scraping the cobs. After cutting the kernels off the cob, use the back of your knife to scrape down the cob and release the sweet, starchy "milk." This natural corn liquid is the key to an intensely flavorful and naturally thick creamed corn. Simmer the kernels and milk with a little heavy cream, butter, and a touch of sugar if your corn isn't super sweet.
Pro Tip: Sauté some diced jalapeño and bacon with a bit of onion before adding the corn to create a smoky, spicy, and savory version that's absolutely addictive.
16. Balsamic-Glazed Roasted Root Vegetables
For a colorful, healthy, and deeply flavorful side, you can't go wrong with a medley of roasted root vegetables. The natural sugars in vegetables like carrots, parsnips, and sweet potatoes caramelize in the oven, and a balsamic glaze adds a tangy, complex sweetness that ties everything together.
Chop a variety of root vegetables (carrots, parsnips, red onions, sweet potatoes, and beets all work well) into uniform pieces. Toss with olive oil, salt, pepper, and dried herbs like rosemary and thyme. Roast until tender and browned, then drizzle with a good quality balsamic glaze for the last 10 minutes of cooking.
Pro Tip: Add a few whole cloves of garlic to the roasting pan. They will become soft, sweet, and spreadable, adding another layer of delicious flavor to the dish.
17. Whipped Feta with Honey and Pistachios
Let's end with something a little unexpected but utterly brilliant. A cloud-like bowl of whipped feta provides a salty, tangy, and creamy element that is incredible when smeared on a piece of steak or served with some grilled bread. It's a modern, Mediterranean-inspired side that is guaranteed to surprise and delight your guests.
Simply whip a block of good quality feta cheese in a food processor with a bit of Greek yogurt or cream cheese to smooth it out, a squeeze of lemon juice, and a drizzle of olive oil until it's light and airy. Spoon it into a bowl, create a swirl on top, and drizzle generously with honey. Finish with a sprinkle of chopped pistachios and fresh thyme leaves.
Pro Tip: A pinch of red pepper flakes or a drizzle of chili-infused honey adds a welcome kick of heat to balance the rich feta and sweet honey.
There you have it—17 side dishes that refuse to be ignored. The next time you're planning a steak dinner, challenge yourself to put as much love into the accompaniments as you do the main event. By choosing one or two of these show-stoppers, you'll create a well-rounded, unforgettable meal that feels truly special.
What are your go-to, can't-live-without steakhouse side dishes? Did we miss your favorite? Let us know in the comments below! We love hearing about the incredible meals you're creating at home.
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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