What to Serve with a Steak Dinner
The filet is really the star of the show no matter what, but try some of these delectable side dishes to really make your meal special. Brussels sprouts are one of my favorite or even baked potatoes. Whenever I get filet at Ruth’s Chris Steakhouse I always get it with the creamed spinach side dish – so good!
Garlic powder – Powdered garlic tastes sweeter and is less invasive compared to garlic cloves. Mustard powder – This has no flavor or taste until it is combined with a wet ingredient. It will taste amazing once cooked and have a subtle hint of tanginess. Chili powder – Add a little heat to the filet, but not too much that it is overpowering and you are not able to taste the beef. Ground cumin – Has a rich, earthy, and warm taste. It helps create depth within any dish. Brown sugar – Blends the ingredients together giving it the sweetness this filet needs. Ground paprika – This spice can range from mild, to sweet, to very hot, depending on how much and what it is being used with. Dried oregano – Slightly bitter spice that blends well with other herbs to help enhance its own flavors.
Get High Quality Filets – I always get my filet from Costco. They’re a little pricey, but they are really good quality. If you’re unsure of what to look for, ask your local butcher at your grocery store for help in finding the perfect filets. Bring to Room Temp – Make sure the filets are at room temperature before grilling. This helps the meat not seize up during the cooking process. Use A Good Dry Rub – The recipe card below gives you all the ingredients needed for the perfect blend of flavors. Don’t Overcook – Make sure it’s cooked over medium heat until done to your preference. Please don’t overcook this steak! It tastes so much better with a pink center. Flip Once – Cook on one side for a few minutes then flip to cook on the other side. Use a meat thermometer – A medium-rare steak should have an internal temp between 130-135 degrees, medium will be under 145, and medium-well should be no hotter than 155 degrees. Let it Rest – Wrap in aluminum foil and let rest for a few minutes before cutting into the filet mignon. This helps keep the juices in, and allows the meat to redistribute the juices throughout
Blue cheese crumbles- Add some tangy blue cheese crumbles. They’ll melt ever so slightly into the sauce, yum! Mayonnaise – A little bit of a sour taste with an extremely creamy texture. Sour cream – This has a milky-rich flavor that gives this sauce a thick texture, but also adds flavor. Worcestershire sauce – Vinegar is one of its main ingredients. It is a tangy, sour, and sweet liquid that will help enhance all the flavors together.
Leftover steak is fantastic straight out of the fridge! I like to slice it up into thin strips and throw it in a salad, or even a cold sandwich. If you plan to reheat it, do NOT microwave it. This just makes the meat rubbery and dry. Nobody wants that. Instead, throw it into a sauté pan with some butter to reheat. This helps the steak from drying out and helps keep its proper consistency.
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