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There is nothing quite like a juicy steak, cooked to perfection. But what wine should you serve with it? In this blog post, we will explore what wine pairings with steak. We’ll discuss everything from the best wine to serve with a tenderloin, to the perfect pairing for a ribeye. So whether you are an experienced wine connoisseur or just starting out, read on for some delicious pairing ideas!.
There are a few things to keep in mind when looking for the ideal white or red wine combination for a certain steak dish. The more rare a steak is, the less tannin in any accompanying wine will be felt. If you have a young or relatively young cabernet sauvignon or malbec, for example, a rare steak will enhance the mellowness of the wine.
FAT CONTENT
Most people are surprised to learn that there is quite a bit of fat content in different cuts of steak. The cut and the amount of marbling both contribute to how much fat is in a steak. While a little bit of fat is necessary for flavor, too much can be overpowering.
When choosing a wine to pair with your steak, it’s important to consider the level of fat content. Heavier, fattier steaks pair well with bolder wines that have more intense flavors. For example, a ribeye or porterhouse would go well with a Cabernet Sauvignon or Syrah. Lighter, less fatty cuts like flank or skirt steak are better paired with wines that have milder flavors.
The fattier the steak, the stronger the wine. Ribeye steaks go well with Rhône reds or other Syrah or GSM (grenache/Syrah/Mourvèdre) blends, while a leaner fillet steak goes well with pinot noir. You want more ripeness/sweetness in your wine the more scorched (and thus bitter) a steak is.
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SAUCES
One of the best things about steak is that there are so many different delicious sauces you can put on it. From a simple béarnaise sauce to a complex hollandaise sauce, the possibilities are endless. And that’s not even counting all of the different toppings you could add to your steaks, such as onions, mushrooms, or peppers.
When it comes time to choose a wine to pair with your steak, the options are just as varied. You could go with a bold red wine like Cabernet Sauvignon or Merlot, or you could choose something lighter and more acidic like Pinot Noir or Sauvignon Blanc. No matter what you choose, make sure it pairs well with the sauce.
Sauces make a significant difference. A wine that can stand up to a rich red wine sauce like my Essential Steak Sauce, such as a malbec or a good quality red Bordeaux, is required. (If you’re preparing the sauce yourself, use a slightly higher-quality wine than you used to make it.)
You don’t want a wine that’s overly oaky and/or high in alcohol with a peppercorn sauce because it’ll make each bite excessively fiery. A ripe Rhône or Languedoc red, such a Minervois, should do the trick. A pinot noir is a good match for a béarnaise sauce, but you could also try a rich white like a Meursault or other full-bodied chardonnay. A malbec is the logical choice for an Argentine chimichurri sauce.
If you’re serving an older red, go easy on the saucing and serve the wine straight from the bottle. If the wine is particularly old, you might want to serve the steak medium-rare rather than rare.
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PAIRING SUGGESTIONS FOR YOUR STEAK
Ribeye
The beef rib is sliced from the primordial portion of the cow. It runs from ribs six to twelve and is located between the chuck (shoulder) and the loin. This part of the animal naturally acquires more intramuscular fat, resulting in the lovely white fat lines — the ribeye’s signature marbled red meat.
As the steak cooks, the marbling will melt into the meat, resulting in a juicy and tender steak. The ribeye is a favorite among steak aficionados because of its robust, rich flavor and enormous juiciness. Wine pairings can be tricky with this cut from time to time.
This cut is a delicious and tender cut of beef that can be cooked in a variety of ways. While some people might enjoy it with just a simple salad or side dish, others might want to add a little more flavor by pairing it with a delicious wine.
If you’re looking for the perfect wine to pair with ribeye steak, here are a few recommendations:
Cabernet Sauvignon: A bold red wine that pairs well with rich and hearty dishes like ribeye steak.
Merlot: A fruity red wine that pairs well with both beef and lamb dishes.
Pinot Noir: A light red wine that pairs well with chicken, pork, and fish dishes.
The New York Strip
The beef short loin subprimal, which is part of the loin primal, is used to make the New York strip. Many of the best steak cuts come from the loin primal, including the most tender of them all, the filet mignon. The beef strip loin remains after the tenderloin is taken from the short loin. This subprimal measures 16-18 inches in length and yields 11-14 steaks, depending on thickness.
When it comes to steak, there are many different cuts to choose from. But if you’re looking for a luxurious and indulgent cut, then the New York Strip Steak is the way to go. This thick and juicy steak is perfect for a hearty meal, and it pairs well with a variety of wines.
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Here are some of our favorite wine pairings for New York Strip Steak:
Cabernet Sauvignon: A classic pairing, Cabernet Sauvignon is always a good choice when it comes to red meat. The bold flavors of this wine will complement the rich flavor of the steak perfectly.
Zinfandel: Another great option for red meat is Zinfandel. This wine is fruity with blackberry, raspberry and plum flavors. It is also a bit spicy, making it the perfect pairing for a New York Strip Steak steak.
Merlot: Merlot is another great option for red meat. This wine has flavors of black cherry, currant and vanilla. It is also smooth and mellow, making it the perfect pairing for a rich, juicy New York Strip Steak steak.
Sirloin De Tête
The term “top sirloin” refers to the anatomical position of the steak cut, not only its name. Subprimal sirloins are used to make top sirloins (one of the subprimals from the beef loin primal cut.) The top sirloin butt and the bottom sirloin butt are two different parts of the sirloin subprimal.
The more sensitive top section of this subprimal is used to make our top sirloin steaks. Tri-tip roasts and steaks are made from the bottom sirloin butt.
There are many different wines that can be paired with Top Sirloin steak. Some of the most popular options are red wines, such as Cabernet Sauvignon or Merlot. However, there are also a number of white wines that would pair well with this type of steak, such as Chardonnay or Pinot Grigio.
No matter what wine you choose to drink with your Top Sirloin steak, be sure to enjoy it! This is a delicious and hearty cut of meat that is perfect for any occasion. Thanks for reading!
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Beef Tenderloin
The tenderloin, which is part of the loin primal, is used to make the filet mignon. The tenderloin passes through the loin primal’s short loin (which includes the strip) and sirloin (which includes the top sirloin) parts. This highly coveted cut of red meat accounts for only 2% to 3% of the overall animal. That’s why it’s so hard to come by, and why it’s more expensive than other steaks.
This is one of the most popular cuts of beef that is often served at restaurants. This cut of beef is tender, juicy, and flavorful. There are many different wines that pair well with Beef Tenderloin Steak steak.
Some red wines that pair well with Beef Tenderloin Steak include Cabernet Sauvignon, Merlot, and Zinfandel. These wines are full-bodied and have flavors of black cherry, plum, and blackberry. They also have notes of cocoa and espresso.
Some white wines that pair well with Beef Tenderloin Steak include Chardonnay, Pinot Gris, and Riesling. These wines are light-bodied and have flavors of apple, pear, and peach. They also have notes of citrus and honey.
No matter what wine you choose to drink with your Beef Tenderloin Steak steak, make sure that you enjoy it! Cheers!
Prime Rib
When purchasing prime rib, request a standing rib roast. At the butcher counter, you’ll see that name. Unsurprisingly, the standing rib roast derives from the cow’s rib area. On each side of the cow, there are thirteen ribs: the first five are known as the chuck, the middle seven are known as the standing rib roast, and the last rib is known as the loin.
Because a complete standing rib roast can weigh up to twenty-five pounds (or more), butchers frequently chop it in half. The first cut and the second cut are the two halves.
Pairing Prime Rib with wine is a daunting task. The options are vast, and each wine has the potential to shine with this cut of beef. With such a large piece of meat, you want a wine that will stand up to the robust flavors and aromas.
A Cabernet Sauvignon is always a safe choice when pairing wine with steak. The tannins in the wine will help to cleanse your palate between bites, while the fruit flavors will compliment the richness of the Prime Rib. If you’re looking for something a bit more unique, try a Malbec. This Argentinian red is full-bodied with rich chocolate and dark fruit flavors that will pair perfectly with your steak.
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T-Bone
The T-bone is made from the front section of the bigger loin primal’s short loin subprimal. The tenderest and most popular steak cuts are found in the short loin.
Wine and T-Bone steak are a classic pairing. The big, juicy steak is best enjoyed with a bold red wine. Cabernet Sauvignon, Zinfandel, and Merlot are all great options that will stand up to the beefy flavor of the steak. If you’re looking for something a little lighter, try a Pinot Noir or Beaujolais Nouveau.
Both of these wines have delicate flavors that won’t overpower the meat. Whatever wine you choose, make sure to serve it at room temperature so that you can really enjoy its flavor profile. Enjoy your T-Bone steak with a glass of wine that complements its deliciousness!
Lobster And Steak
You can also take this advice and generally apply it to most other types of shellfish.
If you prefer white wines, go for one that is full-bodied like a red but won’t overpower the lobster flavor. A good Sauvignon Blanc will suffice. If you don’t like white wine and prefer red, go for a light-bodied red with low tannin levels. Pinot Noir is an excellent choice.
Summary: What Wine Pairs With Steak?
The perfect foil for a fine red wine is steak, but is there a best red wine for steak? You could just say it’s the one you like most, but it also depends on the cut and how it’s prepared. So, you’ve chosen the perfectly aged, hand-trimmed, delectable, juicy steak you’ll eat.
There are a few things to keep in mind when looking for the ideal wine combination for a certain steak dish. The more rare a steak is, the less tannin in any accompanying wine will be felt. If you have a young or relatively young cabernet sauvignon or malbec, for example, a rare steak will enhance the mellowness of the wine.
The fattier the steak, the stronger the wine. Ribeye steaks go well with Rhône reds or other Syrah or GSM (grenache/Syrah/Mourvèdre) blends, while a leaner fillet steak goes well with pinot noir. You want more ripeness/sweetness in your wine the more scorched (and thus bitter) a steak is.
Additional Resources
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