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
T-Bone pairings
Two steaks in one — a lean tenderloin and a rich strip — so pick partners that are moderate enough for both sides of the bone.
Sides
Cannellini beans with olive oil and sageClassic
The Tuscan plate served with bistecca alla fiorentina for centuries.
Rocket (arugula) salad with lemon and parmesanClassic
Peppery bitterness and acid, the traditional Florentine partner.
Roast potatoes with rosemaryCrowd favorite
Neutral enough to suit both sides of the bone.
Sauces
Good olive oil and coarse saltClassic
How it is served in Tuscany: the bone-in flavor needs nothing else.
Salsa verdeClassic
Capers, anchovy and parsley add salt and acid without heaviness.
Herb butterCrowd favorite
Keeps the leaner tenderloin side juicy.
Wine
Chianti Classico or BrunelloSommelier consensus
The regional pairing, and the acidity works for both the lean and fatty halves.
Cabernet FrancSommelier consensus
Medium tannin and savory herb notes fit a mixed-texture steak.
Not drinking wine? Beer: a Vienna lager. Non-alcoholic: sparkling red grape juice.