Chat with Vinny
Some things in life are meant to go together – fish and chips, apple pie and custard, strawberries and cream. One of our favourite pairings is steak and wine. There’s just something satisfying about enjoying a delicious wine with a steak cooked to perfection.
But there are so many great wines out there and so many delicious cuts of steak – how are you supposed to decide on the right pairing to level up your dining experience?
Whether you’re a steak maestro or an aspiring home cook, it doesn’t matter – our steak and wine guide aims to boost your wine-pairing skills. We’ll provide insights into how to best cook certain cuts for maximum flavour and texture while offering delicious wine pairing suggestions.
The basics of pairing wine with steak
While exceptions exist, such as a robust Chardonnay or Viognier, the longstanding rule is that red wine with steak makes the ideal companion.
This is because the tannins in red wines can help cut through the fats in the steak, enhancing those savoury, beefy flavours we love. In turn, the fat in the meat mellows any bitterness of the wine, resulting in a smoother, more fruit-forward profile.
A helpful guideline is the principle of pairing like with like. This involves matching leaner cuts of steak with lighter red wines and the richer, fattier cuts with more full-bodied, tannin-rich red wines. Considering wines with high acidity is also a good idea, as they can cut through the richness of the steak, achieving a more harmonious balance in every bite.
The timeless combination of salt and black pepper remains a favourite for seasoning steak. However, if your steak features a more pronounced seasoning of herbs or spices, it’s essential to consider these flavours to find a complementary wine pairing.
Best wines for popular steak cuts
Fillet
The fillet steak, or Filet Mignon, is a favourite steak cut. It comes from the cow’s lower back, a part that isn’t used much, making the fillet steak very tender. It’s also relatively lean with little fat marbling, so it’s not as flavourful as other cuts of steak.
A prime wine pairing for fillet steak is a French Merlot. With its smooth, medium-bodied profile, this wine is brimming with velvety black fruit flavours, complemented by nuanced hints of tobacco and spice, making it a harmonious companion to the refined flavours of the fillet.
Ribeye
True to its name, ribeye steak is sourced from the rib section between the loin and the shoulder. Being one of the more substantial cuts, this muscle experiences minimal activity, producing exceptionally tender meat. This makes for a shorter cooking time.
Distinguished by its marbled fat, ribeye is celebrated for its rich, buttery flavour. To enjoy this cut at its best, cook it in a pan heated to searing temperatures for 5-6 minutes. This precise timing allows the marbled fat to melt seamlessly, enhancing the flavour profile to its peak. You’ll want a wine that can stand up to this juicy cut.
T-bone
Big in size and big on flavour, a T-bone offers steak lovers the best of both worlds – all the taste of a sirloin but with the tenderness of a fillet.
Cut from the middle of the back, the thoracic vertebrae bone splits this steak (hence the name), creating a smaller fillet than a sirloin cut. Although a T-bone is a leaner, more tender steak option, it has big, beefy flavours that demand a full-bodied wine.
Opt for a full-bodied Argentinian Malbec with a rich finish, smooth tannins and flavours of dark hedgerow fruits and toasted spices.
Rump
Not as tender as a fillet or ribeye cut, lean rump steaks are an excellent choice for chefs who love to use marinades, as their acidity helps to break down those tough muscle fibres into something more tender.
If you’ve opted for a fresh chimichurri marinade to slather your rump steak, can we suggest a medium-bodied red? Smooth tannins and ripe, peppery cherry flavours work wonders with the zesty flavours found in this popular Argentinian sauce.
Sirloin
It’s a classic lean steak cut, but it still packs flavour. It’s best served medium-rare and well-rested to make it succulent and tender. A Shiraz is an excellent wine to pair with a lean sirloin.
Porterhouse
A porterhouse steak is essentially a substantial T-bone, sourced from the very end of the beef loin and boasting both fillet and sirloin. This cut is generously sized, making it an ideal choice for sharing among friends or family.
The fat content in a porterhouse can be quite diverse; some parts are leaner, while the sirloin may exhibit more marbling. Those with a higher degree of marbling tend to be juicier, which means the method and duration of cooking can significantly influence your culinary experience.
Given its mix of flavours, a porterhouse requires a wine that can stand up to its complexity. Medium-to-full bodied reds with smooth, velvety tannins are a fitting companion, so why not try a Californian Red with your next porterhouse?
Tips for choosing the best wine with steak
Add flavour with sauce
Lift your steak experience by pairing it with a steak sauce. Whether it’s a vibrant salsa verde, a creamy peppercorn, a luxurious Béarnaise, or a tangy chimichurri, each sauce brings its unique flair. However, given their distinct profiles, it’s essential to harmonise your wine selection to ensure a balanced and complementary pairing.
Don’t forget the sides
A steak dish is rounded off with classic sides – be it crispy chips, indulgent mac ’n’ cheese, golden onion rings or creamy mashed potatoes. The chosen sides should enhance the steak’s natural flavours and robustness and match the wine’s characteristics.
Step out of your comfort zone
While it’s natural to gravitate towards familiar tastes, the diverse array of steak cuts and wine varieties presents a world of exploration – and it’s more than simply breaking out a red when the streak hits the heat. Each cut and wine has its unique nuances, allowing for delightful discoveries.
About the author
Nikki Jacoby
Nikki has spent all her career in wine, selling it first by the spoken word, then as a writer in the publishing world, before returning to work within the Laithwaites’ copy team for most of the last 30 years. Many years ago, she passed both halves of the diploma, but the greatest education in wine has been a full immersion in it, visiting the places and talking to its many passionate producers. As a topic, it will never cease to fascinate.
