The Best Ribeye Steak Side Dishes

What are the best side dishes for ribeye steak? This rich and juicy cut of meat is beautifully balanced with sweetness from a grilled stone fruit salad or balsamic glazed vegetables. It can stand up to bold, complex flavors from jeweled rice, cheesy garlic bread, and spiced sweet potatoes. Complete the meal with hearty mushroom pies, green beans with mashed potatoes, and loaded baked potatoes.

Ribeye steaks are a great choice for a backyard cookout, family gathering, or romantic date night.

Here are our favorite ribeye steak side dishes to suit any occasion:

Our Favorite Ribeye Steak Sides

Grilled Stone Fruit And Goat’s Cheese Salad

The most delicious way to cook ribeye steak is on the grill, and while you’re at it, throw on some sweet and juicy stone fruit. This fresh and vibrant salad pairs superbly with warm and tender ribeye.

Grilling the stone fruit imparts a sweet, smoky flavor that stands up to the meat. Peppery arugula, toasted walnuts, and creamy goat’s cheese enhance the overall flavor and texture of the dish.

Prepare the salad dressing by combining Dijon mustard, honey, lemon juice, and olive oil to taste.

Brush stone fruit halves (peaches, plums, nectarines, or apricots) with olive oil or melted butter. Grill on medium-heat heat for about 3 minutes on each side, until soft and lightly charred.

To assemble the salad, arrange arugula and fresh mixed greens on serving plates. Top with crumbled goat’s cheese, grilled stone fruit wedges, finely chopped mint, and toasted walnuts. Season to taste.

Sweet Balsamic Glazed Roasted Vegetables

A wholesome and incredibly tasty side dish that will add color and crunch to a serving of juicy ribeye steak. Baby carrots, onions, green beans, and peppers are coated in honey-balsamic glaze and roasted to perfection.

Sweet roasted veggies provide a delectable contrast to the savory, smoky beef. The sweet and tangy acidity from balsamic vinegar balances the rich flavor of the meat.

Roughly chop baby carrots, green beans, red onions, and peppers. Toss the veggies in olive oil, a drizzle of honey, and a good splash of balsamic vinegar. Season with garlic powder, dried herbs, salt, and pepper.

Transfer the veggies to a greased baking sheet and roast at 400°F/200°C for 35-40 minutes, turning every 10 minutes. Serve warm with honey-mustard and toasted sesame seeds, if desired.

Baked Potatoes With Crème Fraiche And Caramelized Onions

Steak and potatoes (in any and every form) are a classic and undeniably perfect combination. The humble spud proves to be the perfect vessel for delicious toppings that will truly complement your ribeye steak.

Bite through that perfectly crisp potato skin to reach the warm, fluffy inside filled with silky crème Fraiche. The sweet and tangy caramelized onions counteract the meat’s bold, savory flavor.

Sauté thinly sliced red onions in a little oil until tender. Add a pinch of brown sugar and balsamic vinegar, and cook over low heat until caramelized and sticky. Set aside.

Preheat the oven to 425°F/220°C and lightly grease a baking tray. Poke a few holes into medium-sized russet potatoes. Rub each potato with olive oil and season generously with salt.

Bake the potatoes for 45-60 minutes, or until fork-tender and golden. Carefully slice open each potato before adding a dollop of crème Fraiche and a few tablespoons of caramelized onions.

Jeweled Rice

Warm, fluffy rice adorned with fruit, nuts, and fragrant spices will transform your meal into a feast because the not-your-average cut of steak deserves to be paired with a not-your-average serving of rice.

The sweet-savory flavor combination and toasted nuts add an incredible depth of flavor to the meat.

Pour boiling water over 1 tablespoon each of dried currants and dried cranberries. Drain and set aside.

Prepare 2 cups basmati rice according to package instructions, but with the addition of one cinnamon stick, minced garlic, orange zest, and a tiny pinch of turmeric/saffron in the boiling water.

In the meantime, sauté thinly sliced red onions in oil until crisp and translucent. Add chopped almonds, pistachios, and 1-2 teaspoons garam masala. Gently sauté until nuts have toasted.

Assemble the dish by transferring the cooked rice to a serving platter. Layer with cooked onions, nuts mixture, and dried fruit. Top with diced scallions.

Cheesy Garlic Bread

You can always turn to cheesy garlic bread for a quick, easy, and irresistibly delicious accompaniment to your ribeye steak.

Crusty bread contrasts the succulent and juicy meat, while the pungent garlic and sharp Parmesan cheese add sensational depth of flavor to the entire meal.

Cut French or sourdough bread into thick slices and arrange them on a greased baking sheet. Spread with butter, minced garlic (as much as you like), freshly grated Parmesan cheese, and a sprinkle of salt and black pepper.

Toast the cheesy bread under the broiler for approximately 5 minutes or until the cheese is melted and crusty. Garnish with a splash of olive oil, fresh chopped parsley, and a sprinkle of chili flakes.

Serve the cheesy garlic bread fresh out of the oven alongside the ribeye steak, or top the bread with a few steak slices for a mouth-watering flavor combination.

Crispy Spiced Sweet Potato Fries

Sweet potato fries are always a welcome and prizewinning companion for meat-based dishes. These fries are extra crispy and full of umami flavor thanks to the spice blend and the vegetable’s natural sweetness.

This notoriously moreish side gives the meal that satisfying crunch, while the sweet and savory notes highlight the ribeye’s meaty, smoky flavor.

Begin by preheating the oven to 425°F/220°C and slice the sweet potatoes lengthwise into thin, uniform matchsticks.

Lightly coat the fries with olive oil and toss with smoked paprika, black pepper, garlic powder, dried herbs, and a pinch of cinnamon.

Spread the spiced fries on a lined baking sheet and bake for 25-30 minutes, or until the fries are golden and crispy, turning them halfway.

Add salt to taste and garnish with freshly chopped coriander and your favorite dip.

Mini Mushroom And Garlic Pies

Many will agree that there is nothing more satisfying than a steak topped with creamy mushrooms – but serving the mushrooms in warm and flaky pastry takes it to an entirely new level of deliciousness.

Heat 1½ tablespoons of butter and 1 teaspoon of oil in a frying pan and sauté 2 sliced green onions until translucent. Add 2 minced garlic cloves and 10oz (300g) sliced mushrooms.

Cook until the liquid from the mushrooms has evaporated and season to taste. Allow the mixture to cool. Whisk in one beaten egg, 3 tablespoons grated Parmesan, and ¼ cup fresh chopped herbs.

Preheat oven to 200°F/180°C and thoroughly grease a muffin tin. Unroll one sheet of ready-rolled puff pastry, cut out 3-inch (7.5cm) rounds and gently press them into the cups of the muffin tin.

Fill each cup with the mushroom mixture and bake for 15-20 minutes until the filling is cooked through and the pastry is golden.

Creamy Green Beans And Mashed Potatoes

It’s no secret that South Africans are also masters at cooking meat, so you know you can rely on their go-to side dish for steak.

Boereboontjies (‘farmer’s beans’) is a wholesome dish made with simple ingredients. The buttery creaminess of the veggies goes remarkably well with a cut of juicy ribeye steak.

Heat 2 tablespoons of olive oil and sauté 1 chopped onion until soft before adding 2 crushed garlic cloves and 16oz (450g) diced green beans.

Add 2-3 tablespoons of water and allow to simmer until water has evaporated and beans are tender.

Steam/boil two large, peeled, and chopped potatoes until fork-tender. Transfer potatoes to a large bowl and mash with 1½ tablespoons butter and a splash of milk. Add extra milk until you reach a creamy consistency.

Add cooked bean mixture and gently mash into the potatoes to combine. Season to taste with salt and plenty black pepper.

Best Wine Pairings For Ribeye Steak

Ribeye is a truly special cut of steak, with delicious marbled fat that runs throughout its juicy and tender meat. Fruity, acidic, and medium to full-bodied red wines dominate the scene with this type of meat.

Full-bodied and widely adored Cabernet Sauvignon is the quintessential companion for the ribeye steak, as the moderate acidity and tannin content cut through the fattiness and savory flavor of the meat.

A young Bordeaux, Syrah (Shiraz), or Barolo will also have the right level of acidity, tannins, and bold flavor to stand up to the rich, fatty, and smoky ribeye steak.

Spicy and fruit-forward Zinfandel offers a fresh and delicious contrast to the meat’s bold, savory flavor.

Red meat goes with red wine, but occasionally, it doesn’t hurt to break the rules. Sauvignon Blanc and lightly-oaked Chardonnay contain enough acidity and aromatic flavor to handle the robust flavor and texture of the meat.

Best Sauces For Ribeye Steak

While a perfectly cooked ribeye steak is certainly delicious enough to stand on its own, there are a few exceptional sauces to take it over the top.

Rich and luxuriously creamy options include peppercorn, blue cheese, mushroom, or Hollandaise sauce.

Thick and tangy Bearnaise sauce or creamy mustard sauce enhance the natural flavors of seared beef.

For a spicy, herbaceous, and refreshing kick, reach for horseradish sauce, chimichurri, or salsa verde.