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
Tomahawk pairings
Ribeye flavor at showpiece scale. Keep the plate simple so the cut stays the centerpiece, but bring acid.
Sides
Grilled charred vegetablesCrowd favorite
Smoke matches smoke; bitterness balances heavy marbling.
Smashed potatoes with garlicCrowd favorite
A sturdy starch for a sharing cut.
Pickled onions or cornichonsClassic
Sharp acid is the single most effective foil for this much fat.
Sauces
ChimichurriClassic
The go-to for fatty grilled beef across South America.
Café de Paris butterClassic
Herb-and-anchovy butter, a steakhouse tradition for large grilled cuts.
Smoked salt and lemonCrowd favorite
Nothing more is needed when the cut is this rich.
Wine
Cabernet Sauvignon or BordeauxSommelier consensus
Firm tannin is required at this fat level.
Priorat or Douro redSommelier consensus
Dense and structured for a big grilled cut.
Not drinking wine? Beer: a smoked (rauchbier) or a stout. Non-alcoholic: kombucha for the acidity.