The Easy Guide to Steak and Wine Pairing for Every Cut

Nothing quite compares to the pleasure of a perfectly matched glass of wine with a steak dinner. But with so many options out there, making the right choice can feel daunting. Should you opt for a bold Cabernet Sauvignon, a smooth Merlot, or something lighter like a Pinot Noir? In this guide, you’ll find the best red wines to enjoy with steak, learn how to pair different cuts (such as ribeye, sirloin, or fillet mignon) with the right wine, and pick up some expert tips to make your next steak and wine pairing memorable.

Why Does Red Wine Pair So Well with Steak?

Steak and red wine make a fantastic pair! The rich, juicy flavours of the steak beautifully complement the tannins in red wine, creating a perfectly balanced and very satisfying combination. Tannins, natural compounds found in red wine, become milder when they mingle with the protein and fat in the steak, making the wine taste smoother and the meat even more delicious. This harmony elevates both the wine and the steak, transforming a simple meal into a special dining experience.

Key Factors That Influence Steak and Wine Pairing

Not every steak pairs well with every type of wine. Factors such as the cut, cooking method, sauces, and your personal preferences influence the ideal wine choice. Here’s what to keep in mind:

The Cut of the Steak

The fat content and texture of each cut help you decide which wine to enjoy. For instance, rich, marbled cuts like ribeye thrive with bold, high-tannin wines that balance the richness, while leaner cuts like filet mignon are delightful with softer, fruit-forward wines.

Cooking Method and Flavour Profile

How the steak is prepared can change the flavour intensity. Grilled steaks pick up smoky, charred notes that pair beautifully with spicy or oaky wines like Syrah or Zinfandel, while pan-seared steaks might call for smoother, more elegant wines such as Merlot.

Sauces and Seasonings

Peppercorn sauce? Opt for Syrah. Creamy béarnaise? Choose a wine with higher acidity, like Sangiovese. Even chimichurri sauce can influence your selection, making a fresh Malbec or Cabernet Franc a better match. Always consider the entire dish, not just the steak.

Personal Preference and Occasion

Finally, the ideal pairing is one you enjoy. If you prefer lighter wines, Pinot Noir can still complement steak. For special occasions, consider indulging in a Barolo or Amarone for a more luxurious experience.

Best Wine for Ribeye Steak

Ribeye is one of the richest and juiciest cuts of steak, famous for its abundant marbling and bold, beefy flavour. Its high fat content makes it buttery and tender, but it also needs a wine with enough structure to cut through the richness and refresh the palate.

Best Wine to Pick:

• Cabernet Sauvignon: A full-bodied red with firm tannins and dark fruit flavours, ideal for complementing ribeye’s marbling. Seek bottles from Napa Valley or Bordeaux for a classic pairing.
• Zinfandel: This Californian red wine has a jammy, fruit-forward style with hints of spice and smoke, perfect for grilled ribeye. Its ripe flavours enhance the charred edges beautifully.
• Amarone della Valpolicella: An Italian wine made from partially dried grapes, velvety and intense, with notes of dried cherry, plum, and spice, making it a luxurious match for a ribeye feast.

Best Wine for Sirloin Steak

Sirloin is a versatile cut of meat, boasting a good level of marbling and a firmer texture compared to ribeye. It’s full of flavour but leaner, so it tends to pair better with wines that have good acidity and medium tannins rather than heavy reds.

Best Wine to Pick:

• Tempranillo (Rioja Reserva): From Spain’s Rioja region, Tempranillo features earthy undertones, soft tannins, and bright cherry flavours, making it versatile for simply seasoned sirloin.
• French Syrah: Syrah from the Northern Rhône (such as Crozes-Hermitage) has peppery, savoury notes that enhance grilled or pan-seared sirloin, especially when served with butter sauces.
• Montepulciano d’Abruzzo: An accessible Italian red with ripe berry notes, medium tannins, and a hint of spice. Ideal for lightly seasoned or herb-marinated sirloin.

Best Wine for Filet Mignon?

Filet mignon is known as the most tender and delicate cut of beef, treasured for its buttery texture and subtle flavour. Since it’s quite lean, it’s best enjoyed with wines that are smooth, refined, and not too tannic.

Best Wine to Pick:

• Merlot: Soft and velvety with plum and black cherry notes, especially from Bordeaux’s Right Bank or Washington State, complements the mildness of the filet without overpowering it.
• Pinot Noir: Light to medium-bodied with red berry and earthy flavours, a refined choice for fillet mignon, especially when served rare or with mushroom sauces.
• Touriga Nacional: A Portuguese red with rich, dark fruit and subtle floral violet hints; adds an elegant touch to filet mignon, especially when paired with steak au poivre.

Best Wine for Porterhouse or T-Bone Steak

The Porterhouse and T-Bone steaks are a real treat, offering two cuts in one, a tender fillet on one side and a juicy strip on the other. With their perfect balance of texture and flavour, they pair beautifully with wines that have a good structure and complex aromas.

Best Wine to Pick:

• Barolo (Nebbiolo grape): From Italy’s Piedmont region, Barolo is aromatic and high in tannins, with notes of rose, cherry, and truffle, an indulgent match for these premium steaks.
• Aglianico: Known as the "Barolo of the South," bold and earthy with rich tannins that enhance the meaty flavours of Porterhouse and T-Bone.
• Xinomavro: A Greek red wine with vibrant red-fruit flavours, subtle spice, and lively acidity, adds aromatic complexity without overpowering leaner cuts of steak.

Best Wine for Flank, Skirt, or Rump Steak

These cuts come from hardworking muscles, so they tend to be firmer and more fibrous, but also packed with flavour. They’re often marinated or grilled, which makes them ideal with lively wines that can stand up to bold seasonings.

Best Wine to Pick:

• Malbec: The ultimate steak wine from Argentina, juicy and smooth with ripe blackberry and plum flavours. Ideal for marinated or chimichurri-topped steaks.
• Sangiovese (Chianti Classico): With bright acidity and red cherry notes, cuts through the chewiness of these cuts while complementing their savoury flavours.
• Cabernet Franc: Herbaceous yet fruity, adds freshness and a touch of spice, an excellent choice for flank or skirt steak, especially with green sauces.

Steak and Wine Pairing Chart
Steak Cut	Steak Characteristics	Best Red Wines
Ribeye	Rich, juicy, highly marbled with bold beefy flavour	Cabernet Sauvignon: Full-bodied with dark fruit and tannins Zinfandel: Jammy, smoky, ideal for grilled ribeye Amarone della Valpolicella: Velvety Italian wine with dried cherry and spice
Sirloin	Flavorful yet leaner with firmer texture	Tempranillo (Rioja Reserva): Earthy and versatile French Syrah: Peppery and savoury Montepulciano d’Abruzzo: Medium-bodied with berry notes
Filet Mignon	Extremely tender, lean, and subtle in flavour	Merlot: Soft, velvety with plum notes Pinot Noir: Light, earthy, and elegant Touriga Nacional: Deep fruity Portuguese wine with floral hints
Porterhouse & T-Bone	Combines tender filet and flavorful strip	Barolo (Nebbiolo): Aromatic, high-tannin Italian red Aglianico: Bold and earthy Xinomavro: Greek red with lively acidity
Flank, Skirt & Rump	Firmer, fibrous, intensely flavorful, often marinated or grilled	Malbec: Juicy, smooth, perfect with chimichurri Sangiovese (Chianti Classico): Bright acidity cuts through chewiness Cabernet Franc: Herbaceous and fruity, ideal with herb sauces

Easy Steak and Wine Pairing Tips for Beginners

New to pairing steak and wine? Don’t worry! It’s simpler than you think. Use these easy tips to confidently pick the perfect wine for any steak dinner.

• Match the weight of the wine with the richness of the steak: Fatty cuts like ribeye need bold, full-bodied wines, while leaner cuts like filet mignon work better with lighter wines.
• Consider how the steak is cooked: Grilled steaks with smoky flavours love wines with spice and oak. Pan-seared steaks pair well with smoother, softer wines.
• Think about sauces and seasonings: For peppercorn sauce, opt for Syrah. Creamy béarnaise pairs with higher acidity like Sangiovese. Herb-based sauces like chimichurri go well with Malbec or Cabernet Franc.
• When in doubt, pick a versatile wine: Malbec, Merlot, or a medium-bodied Bordeaux blend are reliable options that complement most steaks nicely.

Finally, the best pairing is the one you enjoy most. There are no rigid rules, so feel free to experiment and find your own preferred steak and wine pairings.

Conclusion

There is no right or wrong in wine pairing! Whether you choose a bold Cabernet Sauvignon with a juicy ribeye or a smooth Pinot Noir with a tender fillet mignon, the right match can elevate your meal into a memorable experience. Start with these classic pairings, then feel free to explore different wines to discover what truly pleases your palate.

FAQ

1. What is the best red wine to drink with steak?

Cabernet Sauvignon is a classic choice for rich cuts like ribeye because its firm tannins balance the steak’s fat. Malbec, Merlot, and Syrah are also excellent options, depending on the cut and cooking style.

2. Can I pair white wine with steak?

While red wine is the classic favourite, you might also enjoy full-bodied white wines like oaked Chardonnay or a well-aged White Rioja. They pair great with lean cuts or creamy sauces such as béarnaise, adding a delightful touch to your meal.

3. What wine goes best with grilled steak?

Grilled steaks, which have a delicious smoky, charred flavour, pair well with spicy or oaky wines like Syrah, Zinfandel, or an Australian Shiraz.