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
Leave a comment
Also in Farm Family Recipes
The Church Method for Perfect Beef Roasts
There is a whole world of cooking that never made it into cookbooks. It lives in church basements and community halls where somebody’s aunt has been feeding a crowd for decades and never once owned a digital thermometer. The “church basement method” is simple. Multiply the weight of your roast by time, set the oven to a steady low heat, and follow one important rule. Don’t peek.
It works with everyday beef roasts like sirloin tip, chuck, rump, and top round, which means you do not need a prime rib to put something special on the table.
Keep reading
Slow Cooker Meals for Busy Farm Nights
When chores run late and the weather turns cool, nothing beats a slow cooker meal waiting at the end of the day. Here are our favorite Creamery Creek cuts and easy ideas for fall and winter suppers that cook themselves while you work.
Keep reading
Sweet & Tangy Holiday Meatballs (Farmhouse Appetizer Recipe)
There’s always that one dish that disappears first at every holiday party and these little meatballs are it. Made with our own Creamery Creek Meatball Mix (a blend of dry-aged beef, Duroc pork, and just the right touch of onion), this recipe brings that cozy, sweet-and-smoky flavor everyone loves. A quick toss in sweet fruit jam and BBQ sauce blend, a brush under the broiler, and you’ve got the perfect farmhouse appetizer for the season.
Keep reading