Top pairings

The best wine pairing for steak

Posted by Fiona Beckett (Google+) on February 15 2020 at 07:33

Steak is a natural partner for red wine, but is there a definitive “best” red wine for steak? While it’s easy to say that any good red will do, finding the perfect match requires a bit more thought. The cut of the steak, the way it’s cooked, and even the sauce you choose all play a role in determining which wine will bring out the best in your dish. This guide dives into the nuances of pairing wine with steak, offering tips and wine suggestions that will enhance your steak experience.

Have you ever wondered why certain wines seem to mellow out when paired with a rare steak? Or why a robust, full-bodied red complements a juicy ribeye so perfectly? Whether you’re a fan of a lean fillet or a fatty ribeye, knowing which wine to pour will make your next steak experience all the more satisfying.

But the art of pairing doesn’t stop at the steak itself—sauces can also make or break your wine choice. From rich red wine reductions to tangy chimichurri, the right wine can balance or enhance the flavors on your plate. Curious to find out which wines pair best with your favorite steak preparations? Read on to learn more and discover my top five wines that consistently shine when paired with steak, and learn how to make every steak dinner a culinary delight.

Tips for Pairing Wine with Steak: Best Choices for Every Cut, Cooking Style, and Sauce

Rare-ness: The rarer a steak is the more it will lessen the sensation of tannin in any accompanying wine. So if you have a young or comparatively young cabernet sauvignon or malbec, for instance, a rare steak will make it taste more mellow
Fattiness: The fattier a steak is the more robust a wine it needs. Rhône reds or other syrah or GSM (grenache/syrah/mourvèdre) blends are perfectly suited to ribeye steaks while a leaner fillet steak pairs better with a pinot noir.
Char: The more charred (and therefore bitter) a steak is the more ripeness/sweetness you want in your wine. A Coonawarra or Napa Valley cabernet for example or a Stellenbosch cabernet sauvignon.
Sauces: Sauces make a difference. A rich red wine sauce like my Essential Steak Sauce will need a wine that can stand up to it like a malbec or a good quality red Bordeaux. (If you’re making the sauce yourself drink a wine of slightly better quality than you used to make the sauce). With a peppercorn sauce you don’t want a wine that’s too oaky and/or high in alcohol or it may make each mouthful too spicy. A ripe Rhône or Languedoc red such as a Minervois should work well. With a béarnaise sauce a pinot again is a good match or you could even drink a rich white like a Meursault or other full-bodied chardonnay. With an Argentine chimichurri sauce a malbec is the obvious go to.
Age: If you’re serving an older red ease back on the saucing and serve the wine with its natural juices. If it’s a very old vintage you might even want to serve the steak medium-rare rather than rare.

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