What to Serve with Ribeye Steak

Simple, Special Sides That Make Ribeye Shine

When you’re cooking a ribeye steak, you’re already halfway to a memorable meal. Rich, marbled, and full of flavor, it doesn’t take much to make a Creamery Creek Dry-Aged Ribeye taste like something from a steakhouse. The fun part is choosing the sides that turn it into an occasion.

Whether it’s a Friday night date at home or a special family dinner, here are a few ideas that make the most of what’s in your pantry with a few “above average” touches that feel special.  

Creamy Horseradish Mashed Potatoes

Mashed potatoes are the obvious choice, but a spoonful of sour cream and a bit of prepared horseradish take them somewhere new. That gentle heat cuts through the ribeye’s richness and feels fancy without being fussy.

Brown Butter Green Beans

Sauté fresh or frozen green beans in butter until tender, then let the butter go just a shade darker. Finish with a squeeze of lemon juice and a sprinkle of toasted almonds if you have them. It’s bright, nutty, and easy enough to do while the steak rests.

Garlic Mushrooms with a Splash of Wine

Sliced mushrooms, garlic, and a small splash of red wine make a beautiful pan sauce that practically begs to be spooned over steak. If you used a cast iron pan for your ribeye, just deglaze it and let those flavors mingle.

Roasted Carrots with Maple and Thyme

Toss carrots with olive oil, a drizzle of maple syrup, and a pinch of thyme or rosemary. Roast at 400°F until caramelized. The sweetness balances the steak perfectly, bonus points if the maple came from a local .

Simple Farmhouse Salad

When the main dish is this rich, a crisp salad helps even things out. Try mixed greens with sliced apple, shaved Parmesan, and a light vinaigrette. You can even add leftover steak slices to turn it into lunch the next day.

Optional Extras for Date Night

If you really want to lean in, open a bottle of red wine (Cabernet, Malbec, or Syrah all play nice with beef) and melt a pat of compound butter over each steak. A quick version is just softened butter mixed with salt, cracked pepper, and a pinch of Creamery Creek’s creekdust seasoning.

Good sides don’t have to be complicated, they just have to complement what you already do well. Around here, that means letting the steak shine and serving it with honest, flavorful food that brings everyone to the table.

Write back when you try it, 

XOXO, 

Louisa