When serving steak, the right garnish can take your dish from great to spectacular. The garnish serves to enhance the flavor of the steak, add color and texture contrast, and make the presentation more appealing. But with so many options to choose from, how do you decide what garnish pairs best with steak? Here we will explore some of the most popular garnish choices and provide tips on how to select the ideal accompaniment for your cut of beef.
What is a garnish?
A garnish refers to an edible embellishment that is added to a dish to enhance its appearance and provide additional flavor. Garnishes are usually freshly prepared herbs, vegetables, or sauces that complement the main component of a dish. When it comes to steak, typical garnish options include compound butters, sauces like chimichurri or béarnaise, fresh herbs like parsley or thyme, roasted garlic, grilled onions or mushrooms, crispy fried onions, microgreens, and so on. The right garnish should accentuate the flavor of the steak without overpowering it.
Benefits of adding a garnish
Here are some of the benefits that a well-chosen garnish can provide:
- Enhances flavor – Many garnishes like chimichurri or compound butters contain fresh herbs, spices, and other ingredients that add another flavor dimension to the steak when eaten together.
- Provides texture contrast – Crispy onions, microgreens, or roasted veggies add a nice textural component to balance the tenderness of the steak.
- Adds visual appeal – Garnishes like fried onions, micro herbs, or edible flowers make a dish look far more appetizing and restaurant-worthy.
- Ties dish together – The right garnish brings harmony to your plate, uniting the flavors of the side dishes with the steak.
- Allows for customization – Garnishes like flavored butters and sauces allow diners to adjust the flavor of their steak to their liking with every bite.
What to consider when selecting a garnish
With endless options to choose from, keep these tips in mind when deciding on an appropriate garnish for your steak:
- Choose a garnish that enhances rather than overwhelms the flavor of the steak. You want the beef to still be the star.
- Consider the preparation method and flavor profiles of your steak cut. For example, a bold, highly marbled ribeye can handle a stronger flavored garnish than a more delicate filet mignon.
- Think about the other items on the plate like sides and sauce. The garnish should complement these flavors.
- Aim for contrast in flavor, texture, and color. For instance, crispy fried onions provide a nice crunch to contrast the steak’s tenderness.
- Match intensities. Garnishes with subtle flavors are best suited for more simply prepared steaks, while bolder garnishes pair better with intensely seasoned or spiced steaks.
- Consider practical factors like how easy the garnish is to prepare and whether diners will want to actually eat it or just have small decorative portions.
Most popular garnishes for steak
Here is an overview of some of the top options for garnishing steak:
Compound butters
Compound butters are made by blending softened butter with various herbs, spices, aromatics, or other ingredients to create a flavorful pat that melts beautifully over hot steak. Popular versions include:
- Parsley-garlic butter
- Blue cheese butter
- Horseradish butter
- Chimichurri or pesto butter
- Truffle butter
- Bacon and onion butter
Compound butters pair especially well with simple grilled steaks where you want the flavor of the beef to still shine through. They provide a nice finishing touch and pop of flavor when melted over the hot meat.
Fresh herb sprigs
Fresh herb garnishes are a simple way to add color and flavor. Classic choices include:
- Parsley
- Thyme
- Rosemary
- Oregano
- Chives
- Mint
- Cilantro
Herb sprigs pair well with a wide variety of steak preparations. They work for everything from basic grilled steaks to more composed plates. Just take care not to overwhelm more delicate steaks with very strong, hearty herbs.
Sauces
Sauces are a popular way to add big flavor to steak. Classic examples include:
- Béarnaise
- Red wine reduction
- Chimichurri
- Peppercorn sauce
- Mushroom gravy
- Steak sauce
The key is choosing a sauce that complements the particular cut of steak. Richer sauces pair better with fattier steaks than lean cuts. And take care not to drown the flavor of quality steaks with an overly strong sauce.
Onions
Caramelized, grilled, or crispy fried onions are an ideal garnish for steak. Their sweet, savory flavor provides the perfect complement. They also add great textural contrast.
Roasted garlic
Roasted garlic has a wonderfully soft, mellow, sweet flavor that pairs beautifully with a rich, juicy steak. You can simply place whole roasted garlic cloves alongside the steak or mash them into a paste to smear over the meat.
Sautéed mushrooms
Sautéed mushrooms like cremini, portobello, or wild mushrooms lend an earthy flavor and hearty texture to balance a steak. They pair especially well with firmer, gamier cuts like sirloin or flank steak.
| Garnish | Flavor added | Texture | Preparation |
|---|---|---|---|
| Compound butters | Varies depending on ingredients used | Creamy, rich | Blend softened butter with herbs, spices, aromatics, cheese, etc. |
| Fresh herbs | Bright, floral, grassy | Leafy, fresh | Simply wash and trim herb sprigs |
| Sauces | Depends on sauce style | Varies from silky to thick | Prepare sauce recipe separately |
| Onions | Sweet, savory, caramelized | Crisp-fried or soft grilled | Caramelize, grill, or fry sliced onions |
| Roasted garlic | Sweet, mellow | Soft, spreadable | Roast whole garlic bulbs until tender |
| Sautéed mushrooms | Earthy, rich, umami | Meaty, juicy | Sauté sliced mushrooms |
Choosing garnishes for different cuts of steak
Certain garnishes tend to pair particularly well with specific cuts of steak. Here are some suggested pairings:
Filet mignon
Filet mignon is a lean, tender cut that benefits from a more delicate garnish:
- Compound herb butter
- Béarnaise sauce
- Sautéed mushrooms
- Crispy fried onions
Ribeye
The well-marbled ribeye can handle richer garnishes like:
- Blue cheese butter
- Roasted garlic
- Red wine reduction
- Chimichurri
Strip steak
The strip steak pairs well with bolder, chunkier garnishes:
- Fried onion strings
- Sautéed mushrooms
- Herb salsa
- Chimichurri
Flank steak
Flank steak benefits from acidity and spice to balance its hearty texture:
- Chimichurri
- Salsa
- Spicy compound butter
- Pickled onions
Table: Popular garnish pairings by steak cut
| Cut of steak | Recommended garnishes |
|---|---|
| Filet mignon | Compound herb butter, béarnaise, mushrooms, fried onions |
| Ribeye | Blue cheese butter, roasted garlic, red wine reduction, chimichurri |
| Strip steak | Fried onions, mushrooms, herb salsa, chimichurri |
| Flank steak | Chimichurri, salsa, spicy butter, pickled onions |
How to prepare and serve steak garnishes
Proper preparation and plating is key to presenting garnished steaks like a pro:
- Make sure to prepare any sauces, compounded butters, roasted vegetables, etc. ahead of time so components are ready to assemble.
- Grill or pan-sear steaks to desired doneness and allow to rest before slicing.
- Place steak slices attractively on plate.
- Add garnish items delicately either atop the steak or arranged nicely around the plate.
- If using a sauce or compound butter, wait until steak is already plated to dollop or drizzle them over the top so they don’t run everywhere.
- Garnish in moderation. Subtle touches look best rather than overloading the plate.
- Use fresh, high-quality ingredients at their peak for best flavor and appearance.
- Clean plates thoroughly so flavors don’t compete with leftover residue.
- Make sure the steak garnish complements any side dishes also on the plate.
- Garnish just before serving to prevent wilting or other damage.
Creative garnishing ideas
While classics like compound butters, herbs, and onions are always crowd-pleasers, you can also get creative with unique, unexpected garnishes on steak:
- Fresh edible flowers like pansies, nasturtiums, or violets
- Crispy fried leeks or shallots
- Quick pickled vegetables like radishes, cucumbers, or peppers
- Pestos made from unexpected herbs like cilantro or mint
- Tapenade made from olives, sun-dried tomatoes, roasted peppers, etc.
- Citrus wedges or zest
- Crunchy crumbled bacon
- Shavings of hard cheese like Parmesan or pecorino
- Orange, grapefruit, or lemon supremes
Let creativity be your guide but resist the urge to combine too many competing flavors. A simple steak can easily be overpowered.
Conclusion
A well-chosen garnish takes steak from simple to spectacular. Complementary flavors, textures, colors, and presentation are key. Classic options like compound butters, herb sprigs, and crispy onions are easy crowd-pleasers. But you can also get creative with quick pickled veggies, tapenades, cheese shavings, or edible flowers. Just keep the flavors thoughtful and presentation delicate. With the right garnish, your steak will steal the show!