Hey everyone,
I’m planning a steak dinner this weekend (thinking ribeye or maybe a good ol’ NY strip) and wanted to get some recommendations from you all on what to pair with it.
I usually lean towards a classic Cabernet Sauvignon or Malbec, but I’m curious what this community swears by. Do you go bold and tannic, or do you prefer something a bit more balanced depending on the cut and cooking style (grilled vs. pan-seared vs. reverse sear)?
Would love to hear what’s currently in your cellar that you’d pop open with a great steak.
I struggle with that decision frequently. I start with the fat content, cut, and aging of the steak as a guidepost. Then decide how I’m going to season it and if there will be any sauces to accompany.
Right bank Bordeaux (or domestic blend) is one of my main choices. Left bank or a straight cab is close behind. Syrah/northern Rhône with anything that has a stronger flavor or a more peppery seasoning. And there’s always Pinot with steaks with a sauce.
Definitely depends on the mood. At home I tend to go for the best quality beef available (within reason) and not do sauces to let the quality of the main ingredient shine, so there is not much to clash with any of the red wines I generally enjoy drinking. Here is my usual rotation:
Northern Rhône Syrah, ideally with some age
Loire Cab Franc
Burgundy
Bandol/other Provence
Nebbiolo of all kinds (Barolo, Barbaresco, Langhe Nebbiolo/Nebbiolo d’Alba, Alto Piemonte, Valtellina)
Sangiovese
Traditional Rioja
I’m part of a group that has had a monthly dinner at a top local steakhouse for more than 10 years and for the past seven or eight years I’ve been responsible for setting the theme. I’ve had pretty much every possible red wine with steaks over the years and have found that pretty much any decent red will be just fine with steak, as will most rosés and Champagnes. I think the tendency to pair Bordeaux varieties with steak isn’t so much because they pair very well with steak (though they do), but because it is harder to pair them with so many other dishes. They just aren’t as versatile as many other red varieties.
2002 Dom Perignon. I know that might sound odd to some, but a bottle of champagne with a little bit of age on it is a sensational pairing with a really good steak. Especially something fatty like a ribeye.
1997 Dominus is another one I’ve got sitting around that I think would be sensational. It has nice fruit and tannic structure, but has a hint of savory that I think goes well with a nice cut of meat, especially a strip or filet.
Otherwise, I think a good 20-30 year old Pomerol is sensational.
Those are my top 3 for a steak. Have the Flannery filet mignons on the grill tonight from the Vindependence Day sales. Might crack a 13’ Scarecrow M. Etain just to see where its at later, but also have my eye on an Aussie shiraz in the cellar I have been wanting to drink.
Unbeknownst to me my friend that hosts the Friday night dinner every week pick the menu earlier this week and got all the steak. Then he told me I was cooking and to pick up everything else I needed so I’ll be manning the grill tonight.
from the last time we did this. Not quite Philly as I will have an ocean view Grill.
Coming from Texas, I think a pepper-crusted ribeye with a quality Chianti Classico Riserva is a fantastic pairing that doesn’t get mentioned enough. Everyone reaches for Napa Cab, but Sangiovese’s acidity and savory character can be outstanding with a rich steak.
