Pairing wine with steak is an essential part of your wine journey. With a wide variety of cuts and preparation methods for steak, you can discover a few go-to dry red wines or delve deep into pairing nuances.
Everyone has their preferred cut of steak, and we have the perfect wine pairings to accompany them. So, tuck your napkin into your collar, grab your knife, and let's explore the best wines to pair with steak. The rule of thumb when pairing steak is to choose dry red wines. Leaner cuts of meat pair well with lighter wines, while richer, fattier cuts require high tannin wines that can cut through the fat. However, the more tailored your pairing is to the specific cut of steak, the deeper and more sophisticated your dining experience becomes. Let's explore the classic cuts and their respective wine pairings. Pro Tip: For leaner meats, aim for a rarer cook to keep them tender.
Sirloin
One of the most common steak cuts, sirloin is fairly lean with light fat marbling and is often cut with a strip of fat along the edge. Sirloin can be prepared on the grill, in the oven, or in a pan, but it truly shines on the grill.
Ribeye & Bone-In
One of the richest and tastiest cuts of steak, ribeye has lots of marbling and is naturally tender. It does well on the dry heat of a hot grill. The bone-in version follows the same pairing rules but can be trickier to cook evenly due to the attached rib bone.
Porterhouse & T-Bone
While Porterhouse and T-Bone are slightly different cuts, they both feature a tender filet side and a firmer, flavorful strip side. They can be cooked in a pan, but grilling is typically easier for even cooking.
Filet Mignon
The Cadillac of steak cuts, filet mignon is incredibly lean, tender, and flavorful. It is often served with sauces but is also excellent with a simple seasoning of salt and pepper. Pan-seared and butter-basted preparations are particularly delightful.
Strip
A popular choice for value and flavor, the strip steak goes by many names such as New York Strip, shell steak, or Kansas City strip. Some variations have bone-in, but overall, you're getting a short loin cut. The strip has more connective tissue, but it is still tasty and tender when cooked properly. Sear it in a cast-iron pan, season with salt, baste with butter, and let it rest a little longer.
Rump
Rump comes from a harder working muscle, making it firm but highly flavorful. It can benefit from marinating, but keep in mind that it may affect your wine selection.
Flank & Skirt
While not identical, both flank and skirt steak can be cooked using similar techniques. They marinate well, making them ideal for fajitas. However, if you prefer a purely steak experience, they can be seasoned with salt and pepper and grilled.
Brisket
While not a traditional steak cut, brisket is still worthy of consideration when it comes to pairings. This cut excels when cooked low and slow, especially on a smoker. If you don't have a smoker, consider getting one and live a little! Your wine selection will be influenced by the type of fuel used in the smoker. We recommend wood chips, and hickory is a popular choice for brisket.