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what sides would you serve with steak?

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waggy said:
baked potato is what i always serve or stuffing (yeah odd i know. but i love stuffing with a steak or some bread)

hmm baked potato..i love them. but i can never get them just right.
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I'll assume you are using Idahos.

If in the fridge bring them out at least an hour before baking.

Preheat oven to 425F. This isn't too crucial. Some cook a bit higher, and some lower but it's a starting point.

Scrub and thoroughly dry.

Liberally coat with vegetable oil, something with a high enough smoking point.

Sprinkle a goodly amount of kosher salt all over the potato.

Take a fork and AFTER the above poke it all over. Doesn't have to be too deep. Less 1/8" and a few jabs per inch is sufficient, but again this isn't anything to sweat over.

Put them directly onto the baking rack. This is important. You need to have air circulate around the entire spud, not blocked by a tray or pan.

After 45 minutes stick a fork in it and if it goes to the center without hitting resistance they are done. Otherwise wait 10 or 15 minutes more.

What this technique does is produce a nicely done interior which is partially seasoned by the exterior salt/oil/poking treatment and a somewhat crispy exterior which many like if they eat the skins.

Give it a shot and let me know how it goes.
 
TecHNooB said:
beloved patriot potatoes go great with steak
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This. Boil or steam red potatoes then mash them with butter, cream, garlic, salt, pepper, and some herbs.

For veggies, my favorite method is oven roasting with olive oil, garlic, salt, pepper, and parmesan. This works great with asparagus or a mix of broccoli and cauliflower.
 
Or if you want to keep it simple, I had a great dish last time I was in Italy.

Grilled steak, medium rare, sliced and served on a bed of arugula, drizzled with a little olive oil and topped with shaved parmesan and a lemon wedge

Tagliata alla fiorentina
 
Hayabusa Rider said:
I'll assume you are using Idahos.

If in the fridge bring them out at least an hour before baking.

Preheat oven to 425F. This isn't too crucial. Some cook a bit higher, and some lower but it's a starting point.

Scrub and thoroughly dry.

Liberally coat with vegetable oil, something with a high enough smoking point.

Sprinkle a goodly amount of kosher salt all over the potato.

Take a fork and AFTER the above poke it all over. Doesn't have to be too deep. Less 1/8" and a few jabs per inch is sufficient, but again this isn't anything to sweat over.

Put them directly onto the baking rack. This is important. You need to have air circulate around the entire spud, not blocked by a tray or pan.

After 45 minutes stick a fork in it and if it goes to the center without hitting resistance they are done. Otherwise wait 10 or 15 minutes more.

What this technique does is produce a nicely done interior which is partially seasoned by the exterior salt/oil/poking treatment and a somewhat crispy exterior which many like if they eat the skins.

Give it a shot and let me know how it goes.
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I will try it next time we want them.

Only time i have had them come out perfect was when i did them on the grill.
 
My absolute favorite way to eat steak is medium rare, Oscar style (fresh dungeness crab and bearnaise sauce) with garlic mashed potatoes and asparagus. But Valentine's is about romance and garlic mashed potatoes and asparagus cause unpleasant aromas to come out of basically every orifice, so probably best to avoid that. A baked potato still seems too heavy, so maybe some creamy mashed potatoes (no garlic) and fresh steamed vegetables.
 
Atomic Playboy said:
My absolute favorite way to eat steak is medium rare, Oscar style (fresh dungeness crab and bearnaise sauce) with garlic mashed potatoes and asparagus. But Valentine's is about romance and garlic mashed potatoes and asparagus cause unpleasant aromas to come out of basically every orifice, so probably best to avoid that. A baked potato still seems too heavy, so maybe some creamy mashed potatoes (no garlic) and fresh steamed vegetables.
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lulz, how is mashed potatoes any less heavy than a baked one?
 
Mac & Cheese, been to like 10 top level steakhouses and every single one had Mac & Cheese. Potatoes of some sort are fine, but too standard. Mac & Cheese is the perfect side imho.


this is it from Mastro's, maybe my favorite place to eat.

tumblr_m1gjbc0XYt1rr1bf4o1_500.png
 
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QueBert said:
Mac & Cheese, been to like 10 top level steakhouses and every single one had Mac & Cheese. Potatoes of some sort are fine, but too standard. Mac & Cheese is the perfect side imho.


this is it from Mastro's, maybe my favorite place to eat.

macncheese.jpg
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Outside of Asian food places, I have never been to a restaurant that didn't have mac and cheese.
 
Scalloped potatoes, mac and cheese, creamed spinach, asparagus or brussel sprouts with lemon butter and garlic. All yummy sides that go great with steak.
 
sdifox said:
lulz, how is mashed potatoes any less heavy than a baked one?
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Mainly because it's easier to control the portion size. You can easily serve a scoop of mashed potatoes that's less substance than a whole potato, but with a baked potato you're pretty much just serving the entire thing. Granted, that's dependent on the size of the potatoes, but the Russets they sell around here are enormous. Also, and this may just be a personal thing, the butter and cream in the mashed potato makes it feel lighter and less filling to me.
 
Atomic Playboy said:
Mainly because it's easier to control the portion size. You can easily serve a scoop of mashed potatoes that's less substance than a whole potato, but with a baked potato you're pretty much just serving the entire thing. Granted, that's dependent on the size of the potatoes, but the Russets they sell around here are enormous. Also, and this may just be a personal thing, the butter and cream in the mashed potato makes it feel lighter and less filling to me.
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err, butter and cream just makes it worse, not better, in terms of heaviness because it is so much easier to eat more of it. But I can see the portion thing.
 
MarkXIX said:
NO! Broccoli and asparagus both will make things "unpleasant" should the common V-day activities follow dinner.

Perhaps a nice, leafy green salad with a dressing that does NOT have a heavy garlic element to it.

I would also recommend the fresh green beans (NOT canned) with cherry tomatoes or maybe some bacon and toasted, slivered almonds in lieu of a salad as well.

Stay far away from the broccoli, asparagus, or brussel sprouts as they all have potential "smell" issues as part of the digestive process.
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Unless they spent the previous day eating this stuff their splooge isn't going to smell.
 
Try something different, like roasted Brussels sprouts and carrots. A very simple way to make them is below, and even my five year old nieces and nephews love 'em!

1) Trim stalk and remove outer leafs if needed, there should be plenty of videos and info online showing you how to properly prep a Brussels sprout.

2) Cut the cleaned sprouts in half, from bottom to top, add to mixing bowl.

3) Add roughly the same amount of baby carrots to mixing bowl.

4) Add olive oil, pepper, and salt to mixing bowl until all veggies are lightly coated.

5) Spread evenly and only one layer on a cooking sheet or whatever.

6) Cook @ 400 degrees for 20-25 minutes. Sometimes I precook the baby carrots for 5-10 minutes before step 3, they don't need the olive oil yet. This helps ensure they are cooked well enough since the sprouts are softer.

A very easy recipe, yet every holiday season I am always asked to bring this dish. Parents thank me since their kids actually like Brussels sprouts now. Once you have this recipe down, there are all sorts of variations to it.
 
asparagus/brocoli/potatoes(any prep)/brussels sprouts/spinach

all good choices.

based on your previous thread.. sounds like you're smart to cook for him instead of the other way around on vday 😉
 
Platypus said:
asparagus/brocoli/potatoes(any prep)/brussels sprouts/spinach

all good choices.

based on your previous thread.. sounds like you're smart to cook for him instead of the other way around on vday 😉
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Brussels sprouts are way underrated IMO. Another favorite way of mine to prepare them is to cook some cubed thick bacon, draining some of the grease. Then sauté the halved sprouts along with onions and maybe some baby mushrooms or sliced baby portabellas. After done cooking, add the bacon pieces back in. Soooooo gooooood. And easy.
 
I'm not a huge fan of having starch with steak.. so I try and skip the potatoes and go for green beans, spinach, sprouts, asparagus, carrots, etc.
 
davmat787 said:
Brussels sprouts are way underrated IMO. Another favorite way of mine to prepare them is to cook some cubed thick bacon, draining some of the grease. Then sauté the halved sprouts along with onions and maybe some baby mushrooms or sliced baby portabellas. After done cooking, add the bacon pieces back in. Soooooo gooooood. And easy.
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we actually do the exact same thing sans the mushrooms (love them but allergic).
 
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