Pairing the right wine with steak isn’t just about enjoying a nice glass of wine with your meal. It’s about finding the perfect balance of flavors and textures to enhance your overall dining experience.
The right wine can bring out the best in a steak, while the wrong wine can overpower or clash with its flavors and make everything taste, well, gross.
I always recommend being daring and trying all sorts of wines with your meal. But if you’re interested in some decent pairings that you really can’t go wrong with, I explored seven different cuts of steak and the best wines to pair with each one. And, don’t worry. If you’re not a fan of a classic red wine there are even a couple of options for white wine lovers that technically can work. Don’t let anyone shame you!
Different Wines to Try With Steak
Ribeye Steak Paired With Cabernet Sauvignon
Who doesn’t love a classic ribeye? Ribeye steak is always a really popular choice for all of us steak lovers because of its marbling and rich flavor.
It pairs well with full-bodied red wines such as Cabernet Sauvignon, Merlot, and Malbec. These wines have a good balance of tannins and acidity, which helps cut through the fattiness of the steak and enhance its flavors.
Examples of Cabernet Sauvignon: Chateau Montelena Cabernet Sauvignon, Napa Valley, California; Silver Oak Cabernet Sauvignon, Alexander Valley, California.
Wines to Avoid: Light-bodied wines such as Pinot Noir or Beaujolais, as they may not have enough structure to stand up to the richness of the steak. Also, avoid sweet wines such as dessert wines or Port, as they may clash with the savory flavors.
Filet Mignon Paired With a Pinot Noir
Whether you’re out at your favorite steak house or giving it a go at home yourself, another popular cut is of course filet mignon.
Since filet mignon is typically a very tender cut of steak with a mild flavor I find it usually pairs well with medium to full-bodied red wines such as Pinot Noir, Merlot, and Cabernet Franc. These wines have enough structure to complement the steak without overpowering its delicate flavor.
Examples of Pinot Noir: Domaine Serene Yamhill Cuvee Pinot Noir, Willamette Valley, Oregon; Au Bon Climat Pinot Noir, Santa Maria Valley, California.
Wines to Avoid: Full-bodied red wines such as Cabernet Sauvignon or Syrah, as they may be too overpowering for the delicate flavor of the filet. Also, avoid sweet wines such as Moscato or Riesling, as they may clash with the savory flavors of the steak.
T-Bone Steak Paired With a Shiraz
Gotta love a traditional T-bone, right? If you want to feel like Fred or Wilma Flintstone, give this one a whirl.
The classic T-bone steak is a larger cut of steak that contains both the tenderloin and the strip loin. It pairs well with full-bodied red wines like Shiraz, Cabernet Sauvignon, and Merlot.
These wines have enough tannins and acidity to cut through the fat and enhance the flavors of the steak.
Examples of Shiraz: Penfolds Grange, Barossa Valley, Australia; Mollydooker Carnival of Love, McLaren Vale, Australia.
Wines to Avoid: Light-bodied wines such as Pinot Noir or Beaujolais, as they may not have enough structure to stand up to the richness of the steak. Also, avoid sweet wines such as dessert wines or Port, as they may clash with the savory flavors of the steak.
Porterhouse Steak Paired With a Zinfandel
A bit of a controversial wine recommendation for steak, but one that I standby when ordering a Porterhouse steak.
Similar to the T-bone, the Porterhouse steak is a larger cut of steak that contains both the tenderloin and the strip loin. Therefore it pairs well with full-bodied red wines such as Cabernet Sauvignon, Merlot, and even the right Zinfandel. These wines have enough structure and intensity to complement the steak’s bold flavors.
Examples of Zinfandel: Turley Old Vines Zinfandel, California; Ridge Vineyards Lytton Springs Zinfandel, Dry Creek Valley, California.
Wines to Avoid: Light-bodied wines such as Pinot Noir or Beaujolais, as they may not have enough structure to stand up to the richness of the steak. Also, avoid sweet wines such as dessert wines or Port, as they may clash with the savory flavors of the steak.
Sirloin Steak Paired With a Syrah Wine
Not the fanciest of steaks, but one that’s a staple in my house especially when I want to toss it in my air fryer.
Sirloin steak is a popular cut of steak that is known for its bold, beefy flavor. It pairs well with medium-bodied red wines such as Syrah, Merlot, and Sangiovese. These wines have enough structure and acidity to cut through the fat and enhance the flavors of the steak.
Examples of Syrah: Côte Rôtie, Northern Rhône, France; Alban Estate Syrah, Edna Valley, California.
Wines to Avoid: Light-bodied wines such as Pinot Noir or Beaujolais, as they may not have enough structure to stand up to the bold flavors of the steak. Also, avoid sweet wines such as Moscato or Riesling, as they may clash with the savory flavors of the steak.
Flank Steak Paired With a Grenache
Flank steak is a lean cut of steak that’s also known for its rich, beefy flavor. It pairs well with medium-bodied red wines such as Tempranillo, Barbera, and Grenache. These wines have enough acidity to cut through the fat and enhance the flavors of the steak.
Examples of Grenache: Châteauneuf-du-Pape, Southern Rhône, France; Sine Qua Non Grenache, California.
Wines to Avoid: Full-bodied red wines such as Cabernet Sauvignon or Shiraz, as they may be too overpowering for the leaner cut of the flank steak.
Skirt Steak Paired With a Carmenere
Skirt steak is a flavorful and tender cut of steak that is popular in a lot of Mexican and Latin American cuisine. So, I find that tt pairs well with medium-bodied red wines such as Malbec, Carmenere, and Petite Sirah. These wines have enough structure and acidity to complement the steak’s bold flavors.
Examples of Carmenere: Lapostolle Clos Apalta, Colchagua Valley, Chile; Casa Lapostolle, Cuvee Alexandre, Colchagua Valley, Chile.
Wines to Avoid: Light-bodied wines such as Pinot Noir or Beaujolais, as they may not have enough structure to stand up to the bold flavors of the steak.
If You Gotta Go With a White Wine...
While red wine is the classic pairing for steak, there are also some white wines that can work well with certain cuts of steak.
Generally, white wines that are full-bodied, rich, and have enough acidity to cut through the richness of the steak can work well. Here are a couple examples:
1. Chardonnay: A full-bodied, oaky Chardonnay can pair well with a grilled ribeye steak. The buttery notes of the Chardonnay can complement the rich flavors of the steak.
Examples of Chardonnay: Kistler Vineyards, Sonoma Coast, California; Louis Jadot Meursault, Burgundy, France.
2. Viognier: A full-bodied Viognier can pair well with a leaner cut of steak, such as a flank steak or skirt steak. The wine’s floral and fruity notes can complement the meat’s savory flavors.
Examples of Viognier: Yalumba, Eden Valley, Australia; Condrieu, Northern Rhône, France.
So, while most love pairing steak with a red, I say drink what you like and you do you!
In Conclusion
So, to wrap things up, pairing wine with steak is a matter of personal taste, but there are some guidelines that can help you find the perfect match.
As a general rule, red wines are the best choice for steak because they have enough tannins and acidity to complement the meat’s bold flavors. However, it’s important to consider the specific cut of steak you’re serving and the flavors you want to enhance.
By following these guidelines and experimenting with different wine and steak pairings, you can create a really amazing experience no matter if you’re at your favorite restaurant, cooking for yourself, or have a houseful of dinner guests.
