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Ideas on sides for steak?

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  • Burntfood
    Club Member
    • Jun 2020
    • 10

    Ideas on sides for steak?

    I'm doing a steak sampling session on Friday nite. My idea is to serve and slice steaks as they come of grill at various temps. I'd plan to have 2 different sauce choices, a) peppercorn sauce/goat cheese and hopefully b) a lobster or shrimp bearnaise.

    I for sure want to serve tater tots.

    Ideas for what else to serve?
  • Attjack
    Club Member
    • Aug 2017
    • 3975
    • Primo XL
      Weber 26"
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      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
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      Fire pit grill

    #2
    I would suggest roast potatoes instead of tots and perhaps grill some asparagus for a green vegetable.

    Comment


    • Burntfood
      Burntfood commented
      Editing a comment
      Attjack - Your cheating! I gots to do the Tater Tots. Just got a hankerin for them. No rationale and I agree they don't fit.

      But the asparagus is brilliant. Something green for the health conscious. Grilled and goes with the Bearnaise. On the menu.

    • Attjack
      Attjack commented
      Editing a comment
      I like tots too. Tots are tasty.

    • smokin fool
      smokin fool commented
      Editing a comment
      Tater tots n steak is like ordering a CTS-V with an AM radio.
      To each his own....
  • barelfly
    Club Member
    • Dec 2017
    • 1082
    • New Mexico

    #3
    Hassleback potatoes! I’m like Attjack and like asparagus, but you could also do roasted Brussel sprouts with diced bacon if you are looking for something else.

    mac and cheese is another steak house side that goes over well. As is a wedge salad.

    enjoy!

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Wedge, bleu cheese, bacon - BOOM! Wedge salad!

      BTW, LOVE Bearnaise with steak. I rarely have it I though since SWMBO doesn't care for it.
      Last edited by Dewesq55; August 12, 2020, 03:52 PM.

    • barelfly
      barelfly commented
      Editing a comment
      Burntfood wedge for me is simple, tomato, bacon and a dressing. Bleu cheese, or I prefer ranch, and that’s really it. You could do more with it. but it’s a cool presentation as well for those guests you have over.

    • au4stree
      au4stree commented
      Editing a comment
      If you really wanna kick it up a notch, I put smoked cherry tomatoes on my wedge salads. @meathead’s recipe on the free site is super simple. I use cherry wood to smoke them.
  • RonB
    Club Member
    • Apr 2016
    • 12716
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    Onion strings. They will keep for a short while in a low oven - I use 170° 'cause that's the lowest my oven will go.

    You could also do the prep ahead and cook when ready, or have someone else cook while you tend the steaks.
    Last edited by RonB; August 12, 2020, 02:47 PM.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 5506
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #5
      Wibs!

      Comment

      • 58limited
        Club Member
        • Dec 2018
        • 869
        • SE Texas
        • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

        #6
        Bacon.




        But seriously, Smoked Bacon Mac N' Cheese is always a good choice as are potatoes any way you make them. If you go with Tater Tots, melt some cheese on top and add some crumbled bacon to them.

        Comment

        • Burntfood
          Club Member
          • Jun 2020
          • 10

          #7
          Onion rings went into my file for another cook. Never thought of that.

          Did someone say Wibs????

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            That is a side in my book!
        • smokenoob
          Club Member
          • Dec 2017
          • 1028
          • Gulf Breeze, Florida

          #8
          I never cook the sides, just the top n bottom of the steak

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 15031
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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            #9
            I'm not usually a steak sauce guy, but this one is a very worthy exception: https://zonacooks.com/ribeye-steak-a...sauce-for-two/

            It's a thick white sharp but creamy cheese topping for steak & shrimp. Have you ever had grogonzola on a steak? If so, this is in a similar vein to that. It works extremely well. It is not alfredo in case you're wondering, I wondered that too when my wife first made it. It's better.



            Comment


            • 58limited
              58limited commented
              Editing a comment
              Thanks for posting this. I used to order Applebee's steaks with this topping all the time (until our local location was closed down - major health department issues ).
          • grantgallagher
            Club Member
            • Feb 2018
            • 995
            • NJ

            #10
            for sides...creamed spinach all the way

            Comment

            • Dewesq55
              Founding Member
              • Jul 2014
              • 1862
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                Charcoal Grill:
                Weber Smokey Joe Charcoal Grill 14"

                Thermometer:​​​​​​
                Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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                Miscellaneous:
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                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
                Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
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                Chicken - Mainly the dark meat and wings
                Beef Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
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                Disqus ID:
                David E. Waterbury

              #11
              I'm a huge fan of Caesar salad with steak. I used to get it regularly at Palm Too in Manhattan (RIP)

              Comment

              • Mr. Bones
                Birthday Hat Master
                • Sep 2016
                • 9306
                • Kansas Territory
                • Grills / Smokers
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                  Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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                  Weber " " Code 18.5" WSM

                  Weber 26.75, $199 NFM clearance !!!
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                  *********************************************
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                  Fancy / Formal: Family silverware

                #12
                Green beans with onion, bacon, an lotsa butter.
                Sweet corn on th cob.
                Any kinda lettuce based salad
                Cheese, veggie, or fruit tray - or all 3.
                Last edited by Mr. Bones; August 12, 2020, 04:01 PM.

                Comment

                • BFlynn
                  Charter Member
                  • Oct 2014
                  • 841
                  • Third Coast

                  #13
                  I feel like the answer is always bacon..... or more steak.... and bourbon.

                  "I'll have the turf and turf.
                  It's a 16 oz T Bone and a 24 oz porterhouse. Also, whiskey and a cigar" -- Ron Swanson

                  Comment


                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Th bourbon is always gotta be there, imo...beer with burgers an dogs, bourbon with beyond that level of protein.

                    Yer other 2 suggestions are Primo, Brother; I jus didn't mention em, on accounta I thought they, like bourbon, were a given, thus already included on th menu.
                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 860
                  • Southeast Illinois

                  #14
                  I like the tater tots but kick them up a little. Take a semi frozen tot, chunk of pepper jack cheese and wrap them together with some thin center cut bacon. Sprinkle a little rub on them and smoke!!!!...yum.

                  Comment

                  • Burntfood
                    Club Member
                    • Jun 2020
                    • 10

                    #15
                    Ok, I re-read all the ideas and this is what I came away with...

                    Mmmmm Bacon

                    Comment

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