Kirby’s knows steak. So much so, we include it in the name, Kirby’s Steakhouse. However, don’t make the mistake of thinking Kirby’s focuses so much on steak that we don’t care for the other meal components.

Each of the 18 a la carte items printed on the menu are available every day and crafted to make the meal you eat a memory making experience.

You might think there’s no way to choose the right side since there are so many to choose from, but don’t fret.  The chefs and staff at Kirby’s are trained to help you choose the right combination, no matter what main dish you choose.

Pair your meal like a chef

Clarence Alexander, the chef at the Kirby’s Woodlands location, shared a few pro-tips to help you prepare for your next meal at Kirby’s.

“The first thing you decide is what the protein is going to be,” Alexander said. “If the steak is a fattier steak, you are going to want something green to go with it. It will help break up the richness of the protein.”

For instance, if you order a Prime “Cowboy Cut” ribeye steak there are several options from which to choose. For something green, you might choose grilled rosemary zucchini.Grilled rosemary zucchini on a white plate

Another green option could be the fresh broccoli. If broccoli isn’t an option you’re interested in, maybe you’ll like the fresh sautéed vegetables, fresh asparagus, or the creamed spinach. These green vegetable dishes increase the overall experience of your meal.

fresh broccoli on a white plate on a red tablecloth

“You would go with something richer as a side if you choose a less fatty steak,” Alexander said. “Choosing your protein can depend on the style of wine you are interested in or the season – but in the end, you’ll choose your side based on the richness of your protein.”

If you decide to pick the Blue Ribbon Filet Mignon, you could choose the French fries or the baked potato.

french fries in silver cup on a white plate on a red tablecloth


Another perfect side for a leaner protein pairing is one of Kirby’s signature macaroni and cheeses, which you will definitely want to try. Choose from the lobster, jalapeno, or traditional macaroni and cheese and your filet will have a wonderful partner.

a plate of macaroni and cheese topped with jalapeno and bacon slices

Side notes about sides

No matter what steak you decide to devour, we offer a wide variety of ways to spice up your main dish. To enhance the flavor at Kirby’s you can choose the Cognac Pepper sauce or the Roquefort sauce. “We also have the Cabernet poached mushrooms which will compliment any steak on our menu,” Alexander said.

Our chef is also fond of the Susie’s Famous Mashed Potatoes. “She adds sour cream and cream cheese to make them both rich and decadent,” Alexander said.

The last bit of advice from the chef is not to overlook the mushroom risotto. The Cabernet poaching liquid is added to the risotto and made for each individual order.

If you feel as though you could use some more practice pairing your sides with your steak of choice, let Kirby’s help you. Make a reservation at any one of the three Kirby’s locations today.

Kirbys Seafood Salad




kirbys chocolate cake - 1


Houston’s Top 12 Houston Spots for Steaks-Chops!

We are more than honored to be nominated as one of Houston’s best venues for steaks, chops and more!

Check out the entire list below or click here for the full article! Thank you again, Click2Houston!

Listed in alphabetical order:

  1. B&B Butchers & Restaurant — Do you know the difference between Kobe and Wagyu beef? From Texas to Japan, they now offer private 12-Course Meat Tastings. Guests are able to taste various cellar cuts and compare them, while learning about meat and the dry-aging process. The exclusive tasting is paired with delicious wines.
  2. Bob’s Steak & Chop House — Their 28-ounce Tomahawk Ribeye is to die for, just make sure you try their creamed corn too!
  3. Corkscrew BBQ — Ranked right up there with the “BEST BBQ” in the State, Corkscrew BBQ is a North Houston gem!
  4. Del Frisco’s Double Eagle Steak House — A Houston classic for some 20 years now using aged USA Prime Beef.
  5. Fogo de Chão –  Their rib eye is undeniably everyone’s favorite. They grill over direct heat to break down the marbling delivering unforgettable texture and distinct flavor.
  6. Killen’s STQ — Killen’s STQ blends elevated steakhouse preparations with barbecue techniques to create a menu focused on wood-fired meats, comforting sides and divine desserts in a rustic yet elegant neighborhood atmosphere, helmed by acclaimed chef/owner Ronnie Killen.
  7. Kirby’s Prime Steaks & Seafood The Woodlands — Continuing the legacy of Dallas’ Original Steakhouse, Est. 1954, Kirby’s Prime Steakhouse in The Woodlands, Est. 2004, is an Award Winning Restaurant featuring Mid-Western, grain fed, aged Prime Beef.
  8. One Fifth Houston — Award winning Chef Chris Shepherd opens his newest venture and it is a MUST TRY, indeed. In the photo- a gorgeous 32oz wet aged angus Porterhouse from 44 Farms
  9. Perry’s Steakhouse & Grille — Behold, the seven-finger pork chop!  Their recipe was perfected over three decades by the Perry family. Measuring seven-fingers high, the prime pork cut is hand selected, roasted, slow smoked and caramelized. It is then finished in the oven and topped with Perry’s Herb-Garlic butter before being carved tableside.
  10. Ritual — Jalapeño cornbread dressing, rainbow carrot, apple demi, Katz Coffee rub. Their Story, “To Our Beloved Guests, We Welcome You as part of Our Family. From the Texas Gulf Coast and the South Texas Valley to the vast open spaces of the Hill Country, our inspiration comes from the local Ranchers and Farmers who raise grand livestock along with exceptional agriculture, helping our local communities and economy thrive. Our menu has been carefully crafted to be an expression of Texas, influenced by the diverse cultures and culinary styles that are held in such high esteem in our proud state of Texas. We encourage sharing of plates, good conversations, and making new friends”.
  11. Robard’s The Woodlands — Utilizing their in house butchery, smokehouse and signature dry aging technique; they serve up the perfect cut every time. In the Photo: In House Dry Aged Filet Mignon
  12. Steak 48 — A 32oz Bone in ribeyeResponsibly farmed and wet aged 28 days – hand cut in house by their master butcher.



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