Want to elevate your steak dinner? Pairing the right wine with your steak can transform your meal. Here’s a quick guide to help you master the art of steak and wine pairing:
- Ribeye: Go for bold wines like Cabernet Sauvignon or Australian Shiraz to cut through the fat and enhance the flavor.
- Filet Mignon: Pair with lighter, refined wines like Pinot Noir or Merlot for a delicate balance.
- New York Strip: A lighter-style rosé complements its firm texture and bold flavor.
- Porterhouse/T-Bone: Opt for Bordeaux blends or Cabernet Sauvignon to match its mix of textures.
Key Tips:
- Match the wine's intensity to the steak's flavor.
- Consider the cooking method and sauces when choosing your wine.
- High-tannin wines pair best with fatty cuts, while lighter-bodied wines suit leaner steaks.
Whether you’re at a steakhouse or cooking at home, these tips will help you create the perfect pairing for your next steak dinner.
Common Steak Cuts and Their Tastes
Main Steak Cuts Guide
Choosing the right steak cut can make all the difference, especially when pairing it with wine. Each cut has its own flavor profile and texture, shaped by its fat content, muscle structure, and where it comes from on the cow.
Ribeye is known for its rich marbling. The fat inside the muscle melts as it cooks, giving it a buttery texture and deep, beefy flavor [5][7].
Filet Mignon comes from a part of the cow that doesn’t get much exercise. This gives it a mild, slightly sweet taste and an incredibly tender, silky texture [9].
New York Strip offers a strong, beef-forward flavor and medium tenderness. It strikes a balance between lean meat and fat, creating a firm texture that pairs well with bold wines [6][9].
Porterhouse/T-Bone combines two cuts in one: the New York Strip and the tenderloin. This gives it a mix of bold and delicate flavors, along with varying textures, making it a standout choice for unique pairings [10].
Here’s a quick comparison to help you decide:
Steak Cuts Comparison
| Cut | Tenderness | Flavor Intensity | Fat Content | Notable Characteristics |
|---|---|---|---|---|
| Ribeye | High | Very High | High | Rich marbling, buttery texture |
| Filet Mignon | Very High | Moderate | Low | Extremely tender, mild beef flavor |
| New York Strip | Medium | High | Medium | Bold flavor, firm texture |
| Porterhouse | High | High | Medium-High | Combines strip and tenderloin |
The amount of fat in a cut plays a big role in its tenderness, which is why fattier cuts often pair so well with full-bodied wines [8].
How Wine Properties Work with Steak
Main Wine Properties
Three main wine properties - tannins, acidity, and body - play a big role in how wine complements steak.
- Tannins create a dry, puckering sensation and interact with meat proteins. This reaction softens the wine's astringency while balancing the richness of the meat.
-
Acidity refreshes your palate by cutting through the fat. As Josh Kretchmer, General Manager for Arrow & Branch, explains:
"This wine has enough tannin to help break down the fat in a nice rib eye and fantastic acidity to cleanse the palate." [1]
- Body refers to the wine's weight and intensity. Full-bodied reds work well with bold, flavorful cuts, while lighter wines are better suited to more delicate meats.
Wine Properties Effects Chart
| Wine Property | Effect on Steak | Best Paired With |
|---|---|---|
| High Tannins | Softens meat fats, enhancing flavor | Fatty cuts (Ribeye, Porterhouse) |
| Medium Tannins | Balances proteins without overwhelming | Medium-fat cuts (NY Strip) |
| High Acidity | Cuts through fat, refreshes the palate | Rich, fatty cuts |
| Medium Body | Complements without overpowering | Leaner cuts (Filet Mignon) |
| Full Body | Matches bold beef flavors | Well-marbled cuts |
When pairing wine with steak, fattier cuts like ribeye benefit from wines with higher tannins to balance their richness [13]. On the other hand, leaner cuts such as filet mignon pair best with lighter-bodied wines to avoid overshadowing their delicate flavors [12]. The goal is to match the wine's intensity to the steak's profile while letting tannins and acidity enhance the overall experience.
How To Pair Wine & Steak
sbb-itb-e6be165
Best Wine Picks for Each Cut
Pairing the right wine with your steak can make all the difference. Here’s a guide to help you choose the perfect wine for your steakhouse favorites.
Wines for Ribeye
Ribeye's rich, fatty flavor calls for bold wines that can stand up to its intensity. Cabernet Sauvignon is a classic choice, with its strong tannins cutting through the fat. For grilled ribeye, a Sonoma or Napa Valley Zinfandel brings a fruity edge, while Australian Shiraz adds spicy notes that work beautifully with barbecue flavors. A young Bordeaux is another great option, offering balanced tannins and fruit for medium-cooked cuts [14][2].
Wines for Filet Mignon
The tender, buttery texture of filet mignon pairs well with softer, more refined wines. A Pinot Noir is ideal for rare cuts, with its light tannins complementing the meat's delicate profile. For medium-cooked filets, an oak-aged Merlot provides just the right amount of structure. If your filet is served with a peppercorn sauce, try a Touriga Nacional for an added layer of depth [15][2].
Wines for New York Strip
The New York Strip’s balanced flavor pairs wonderfully with a lighter-style rosé. Its crisp acidity and subtle complexity highlight the steak's natural taste without overpowering it [3].
Wines for Porterhouse/T-Bone
Porterhouse and T-Bone steaks, with their mix of strip and filet sections, need a wine that can handle both textures. Bordeaux blends are a top choice, especially when paired with classic steak sauces. A bold Cabernet Sauvignon also works well, offering structure to match the steak's dual characteristics [16].
Quick Pairing Guide
For easy reference, here’s a summary of the best wine pairings for each steak cut:
| Steak Cut | Best Wine Matches | Why It Works |
|---|---|---|
| Ribeye | Cabernet Sauvignon, Australian Shiraz | Tannins cut through fat; spicy notes enhance flavor |
| Filet Mignon | Pinot Noir, Merlot | Light body complements delicate texture |
| NY Strip | Lighter-style rosé | Acidity brightens the steak's balanced flavor |
| Porterhouse/T-Bone | Bordeaux Blends, Cabernet Sauvignon | Matches the dual texture of strip and filet |
As a general rule, rarer steaks pair better with younger, more tannic wines [14]. And as Owen Dugan from Wine Spectator points out:
"The sauces are what give you some wiggle room here." [11]
Extra Pairing Factors to Consider
How Cooking Changes Wine Choice
The way you cook your steak can change the kind of wine that pairs best with it. Grilled steaks, with their smoky, charred flavors, work well with bold wines. On the other hand, pan-seared steaks call for wines that are more refined. For example, ribeye shines when dry-grilled, filet mignon is at its best when pan-seared and butter-basted, and other cuts adapt well to grilling's flexibility [2].
Sauce and Seasoning Effects
The sauce often has a bigger impact on wine pairing than the steak itself. Andy Chabot, senior vice president of food and beverage at Blackberry Farm, explains:
"The main theme that always shows is it's not the steak, it's the sauce that really matters." [17]
Here’s a quick guide to matching sauces with wines:
| Sauce Type | Recommended Wine | Why It Works |
|---|---|---|
| Peppercorn | Syrah, Spicy Zinfandel | Matches the spice notes |
| Béarnaise | Full-bodied Chardonnay, Sangiovese | Balances the sauce's creaminess |
| Mushroom | Medium-bodied Pinot Noir | Pairs with earthy flavors |
| Chimichurri | Malbec | Highlights herbal accents |
| BBQ | Zinfandel, Syrah | Complements tangy, bold flavors |
Sommelier Lorenzo Tili suggests Sangiovese-based wines, like Vino Nobile di Montepulciano Riserva or Chianti Classico Gran Selezione, as great options for steaks with béarnaise sauce. These wines cut through the sauce's richness beautifully [4].
Making it Work for You
Wine pairing doesn’t have to be rigid. Here are some tips to make it more personal:
- Let the sauce guide your wine choice - it often defines the pairing.
- Trust your taste buds, using expert advice as a starting point.
- Factor in how the cooking method affects the steak's flavor.
- Don’t be afraid to ask sommeliers for help. As Amy Mundwiler from Maple & Ash puts it:
"If you have an open mind, we're gonna blow your mind!" [17]
And don’t overlook the importance of sides and sauces in your decision. As Peter Richards MW, Wine Writer and DWWA Judge, points out:
"Sauces and sides will also be just as important when it comes to the choice of wine." [4]
Conclusion
Pairing wine with steak is both an art and a science. Owen Dugan from Wine Spectator explains it perfectly:
"Generous red wines with ripe flavors make a perfect fit for grilled steaks. The tannins in the wine cut through the fat in the beef. The natural sweetness of the meat ties in with the fruit in the wine, and the hint of smoke picked up from the grill counterbalances the toasty flavors acquired when a wine is aged in oak barrels." [11]
Here are some helpful tips to guide your next pairing:
- Consider fat content: Wines with higher acidity balance out fattier cuts by refreshing the palate. [18]
- Pay attention to cooking methods: Rare steaks pair well with lean, classic wines, while well-done cuts often work better with fruit-forward options. [19]
- Think about sauces: Sometimes, the sauce influences the wine choice more than the steak itself.
As The Old Homestead Steakhouse puts it:
"The key to creating a flavorful experience for your next steakhouse meal is to experiment, mix and match, and try combinations that you love." [18]
Whether you're savoring a traditional steakhouse dinner or trying bold new pairings, trust your taste buds. In NYC steakhouses, every meal is an adventure in flavor.
