The classic steak dinner—generously seasoned red meat sizzling on the plate, perhaps accompanied by some roasted vegetables and a creamy side of mashed potatoes. But what’s a steak meal without the perfect bottle of wine to elevate the experience? Wine and steak pairing is an art form, relying on a delicate balance between the rich flavors of the steak and the characteristics of the wine. Below, we’ll explore the 13 best steak and wine parings that excel in complementing various cuts of steak, from the lean filet mignon to the fatty ribeye.
Cabernet Sauvignon
Wine Type: Red
Flavor Profile: Bold flavors, notes of black currant, black cherry, and cedar
Serving Temperature: 60-65°F
Often hailed as the best wine for red meat, Cabernet Sauvignon offers full-bodied richness with high tannins that cut through the fat of a steak like a knife. The bold flavors of black currant and black cherry resonate well with cuts like ribeye steak and New York strip. The tannins create a mouthfeel that elevates the eating experience, making it especially pleasant when enjoying a fatty steak. When it comes to a classic steak dinner, you can rarely go wrong with a Cabernet Sauvignon.
Pinot Noir
Wine Type: Red
Flavor Profile: Lighter, with notes of cherry, strawberry, and earth
Serving Temperature: 55-60°F
Pinot Noir is a versatile red that is a lighter wine alternative. It’s a particularly good choice with cuts of steak that are less fatty, like filet mignon or sirloin. Its lighter body and softer tannins allow the subtler flavors of the meat to shine through, without overshadowing them. Pinot Noir also has a hint of earthiness that complements the natural, meaty flavor of the steak. A well-aged Pinot Noir, particularly one from Napa Valley, could be your answer if you’re seeking a red wine that won’t overpower your meal.
Cabernet Franc
Wine Type: Red
Flavor Profile: Medium-bodied, with notes of red berries, bell pepper, and spices
Serving Temperature: 55-60°F
Less famous than its cousin, Cabernet Sauvignon, Cabernet Franc is a hidden gem for steak pairing. Its medium-bodied nature and unique bell pepper and spices notes make it a perfect wine for cuts like New York strip or strip steak. It has enough tannins to handle the red meat but is also versatile enough to go well with different kinds of marinades or sauces you may wish to use. If you’re looking to venture off the beaten path, Cabernet Franc offers a compelling mixture of richness and complexity.
Malbec
Wine Type: Red
Flavor Profile: Full-bodied red wine, with flavors of dark fruits, plums, and a hint of smokiness
Serving Temperature: 60-65°F
Malbec and steak share a history that originates from Argentina—a country renowned for its high-quality red meat and wines. This full-bodied wine is almost tailor-made for steaks, especially fattier cuts like ribeye. Its rich flavors of dark fruits and plums, accompanied by a subtle smokiness, beautifully match the bold, grilled taste of the meat. The lower tannins compared to a Cabernet Sauvignon make it a great choice for those new to steak and wine pairings.
Merlot
Wine Type: Red
Flavor Profile: Medium to full-bodied, featuring notes of black cherry, herbs, and chocolate
Serving Temperature: 60-65°F
Merlot offers a plush and velvety option for those who prefer their steak with a side of elegance. Its pronounced notes of black cherry and herbs provide a contrast to the rich flavors of the meat, while its softer tannins make it an easy-drinking option. Merlot is especially good with medium-rare cuts like filet mignon and New York strip, where it can balance the meat’s richness without overwhelming it.
Zinfandel
Wine Type: Red
Flavor Profile: Jammy, with notes of blackberry, cherry, and sometimes black pepper
Serving Temperature: 60-65°F
Zinfandel is an exuberant red wine known for its fruit-forward palate. The wine’s intense berry flavors harmonize well with the smoky crust of a grilled steak, especially cuts that possess bold flavors like a T-bone or a New York strip. The often-present undertone of black pepper in Zinfandel also adds an extra layer of spice that matches well with a steak’s seasoning.
Syrah/Shiraz
Wine Type: Red
Flavor Profile: Spicy, with notes of blackberry, plum, and sometimes smoked meat
Serving Temperature: 60-65°F
Syrah (or Shiraz, as it’s known in Australia) offers rich, dark fruit flavors along with a peppery kick. It’s a wonderful match for fatty steak cuts like ribeye, where the tannins can cut through the richness while the spicy notes add complexity to the overall flavor profile.
Tempranillo
Wine Type: Red
Flavor Profile: Cherry, plum, tobacco, and leather
Serving Temperature: 60-65°F
Tempranillo, the star grape of Spain, delivers a combination of fruitiness and earthy flavors that go hand-in-hand with red meat. Its softer tannins and hints of leather make it particularly good with cuts that have been aged, allowing the complex flavors to shine through.
Sangiovese
Wine Type: Red
Flavor Profile: Cherry, red plum, and earth
Serving Temperature: 60-65°F
Famous for its role in Chianti, Sangiovese provides a high-acid, medium-tannin profile, making it an excellent pair with leaner cuts like filet mignon. The wine’s acidity helps to cut through the steak’s fat, while its fruitiness complements the meat’s natural flavors.
Barolo
Wine Type: Red
Flavor Profile: Cherry, rose, tar, and earth
Serving Temperature: 60-65°F
Barolo is an Italian wine with a noble reputation, often described as the “king of wines and the wine of kings.” Its robust tannins and acidity make it a great match for richer, fattier cuts like ribeye and T-bone, where it can cut through the fat and elevate the steak dinner to a royal experience.
Petite Sirah
Wine Type: Red
Flavor Profile: Blackberry, blueberry, and black pepper
Serving Temperature: 60-65°F
Although it shares part of its name with Syrah, Petite Sirah is a different grape altogether. It offers bold, fruity flavors and a peppery finish. Its firm tannins and dark fruit flavors pair remarkably well with heavily seasoned or spicy steaks.
Chardonnay
Wine Type: White
Flavor Profile: Apple, citrus, sometimes buttery or oaky
Serving Temperature: 50-55°F
Surprisingly, white wine can also be a great match for steak. A full-bodied, oaked Chardonnay can hold its own against leaner steaks like filet mignon. While unconventional, the wine’s buttery texture can complement the steak’s richness, offering a different but enjoyable experience.
Carménère
Wine Type: Red
Flavor Profile: Red and blue fruits, bell pepper, and black pepper
Serving Temperature: 60-65°F
Originally from Bordeaux but now primarily produced in Chile, Carménère offers medium tannins and a unique blend of fruit and spice flavors. It pairs well with medium-rare steaks like sirloin, where the balance of tannins and fruit can complement the steak’s texture and taste.
