What to serve with your steak
Sides, sauces and wine for every cut — chosen on flavor logic and tradition, not sponsorship. Fat wants acid, lean wants richness, char wants tannin.
How these are picked: Classic A long-standing steakhouse or regional pairing served this way for generations. Sommelier consensus What wine professionals broadly agree on for this level of fat and char. Crowd favorite What diners order with this cut most often. Nothing here is paid for, and there are no affiliate links.
Choose a cut
New York Strip pairings
Balanced beefiness with a fat cap and a firm chew — it takes both rich and sharp partners well.
Sides
Baked potato with sour cream and chivesClassic
The all-American strip steak plate; the cool sour cream offsets the char.
Wedge salad with blue cheeseClassic
Cold, crunchy and salty-sharp against a firm, savory steak.
Roasted broccolini with chili and garlicCrowd favorite
Slight bitterness balances the fat cap.
Sauces
Garlic herb butterCrowd favorite
Melts into the crust and carries the aromatics without hiding the beef.
Peppercorn sauceClassic
A strip has enough flavor to stand up to a punchy pepper sauce.
Horseradish creamClassic
Sinus-clearing heat cuts richness cleanly.
Wine
MalbecSommelier consensus
Ripe fruit and medium-firm tannin suit a medium-fat, well-charred steak.
Chianti Classico / SangioveseSommelier consensus
Acidity handles the fat cap; savory notes match the crust.
Not drinking wine? Beer: a West Coast IPA for the bitterness. Non-alcoholic: sparkling water with lemon.