Next to a steak, anything is a side dish. Serve a beautifully roasted capon on the same table as a steak and you’ve got a side of capon. Traditional accompaniments for steak like garlic mashed potatoes, creamed spinach and sauteed mushrooms are altogether nothing to scoff at. But this being the Month of Beef, and given that we were cooking three beautiful ribeyes three different ways, we wanted to make some side dishes that could hold their own at the dinner table.
Chef Wes Whitsell, the man behind the charred steak tartare and the braised Wagyu brisket, guided us through four ultimate side dishes.
Scope the recipes, after the jump.
Home Fry Hash
Ingredients
4 medium potatoes, chopped
1 small onion, chopped
olive oil, for cooking
salt and pepper, to taste
Preparation