I am in a small wine group. A few of the participants only drink white wine . I did pull a nice Montrachet that seemed to be fine. Can I get some thoughts . Thanks not too expensive for this group.
Big buttery Napa Chardonnay.
I’ve been pairing ZD with steak for decades, for people so inclined.
Choucroute is a classic pairing with Alsatian whites.
I’m a bit puzzled on the budget given the Montrachet comment on the one hand and the “not too expensive for this group” on the other, so in case it fits the budget I’ll mention that the best white wine/red meat pairing I ever had was vintage Krug with a grilled veal chop.
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Pretty much anything that you want. IMO, nearly all white wines won’t clash with red meat. If you want to get fun and crazy, pull a Sauternes to go with steak — even better if you put Feta or blue cheese crumbles on the steak. Also works great with steak au poivre. Unexpected, and actually extremely good! Go with a richer, meaty, cut of beef, not a fillet.
For the best recommendations, you should be telling us exactly what red meats and the preparations thereof that you have in mind.
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Thanks love veal chops. . I just pulled the Montrachet I did not know what I was doing. I have to consider the group when pricing. I would like to stay in the 150 range it matches the groups budget.
Love RhĂ´ne Whites and smoked meats.
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On your recommendation, i have a butcher who gets me fabulous veal chops, will get the chops and have a 13 krug brut.
The meal that i m working on is a flannery brisket. Never had flannery anything and there is a lot of buzz on flannery. Memorial day.
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Fire up the charcoal! 
I hope your group loves the pairing as much as I did! 
I have had the dish german in laws
I recently enjoyed Chablis with a burger, finding the acid a great foil for the richness, which got me thinking about the respective roles of acid vs tannins when pairing with fatty food, especially meat. There’s some interesting discussion on this topic here: Wine with fatty foods- tannins or acid?
The book What to Drink with What You Eat recommends Condrieu with filet mignon.