Everyone knows red wine goes well with steak, but with so many different cuts of meat, it’s not always easy to choose the right wine for pairing with your meal. A ribeye is a steak that has some marbling and muscle fat to it, which, when heated, melts into juice. This is why ribeyes are so full of flavor, especially when grilled. You’re best off pairing a ribeye steak with a Cabernet, Malbec or Syrah. Filet mignon, on the other hand, has the least amount of fat of any cut of beef, that’s why it’s typically served with a sauce. The more rounded fruit and softer tannins in a Merlot make it a better wine for this steak.
General advice for pairing wine with steak
As a food, steak has a lot of texture to it which means it goes well with full-bodied reds (think Cabernet, Merlot, Syrah). These wines are typically the best for steak because they contain tannins, which help to break down the fats in the meat. Tannins are also what make your mouth pucker when you drink red wine.
But big red wines, especially Cabernet Sauvignons, can vary significantly in price. They’re often aged in French oak, usually not released until they’re 2-5 years old and can be quite expensive. California Cabernets and the more famous chateaux from France might be $300+ a bottle! Just remember for every high-priced wine, there’s always a more budget-friendly option.
Wines from Bordeaux
Bordeaux makes excellent wines for enjoying with steak. They’re typically big and bold reds that are blends of different grapes. Which grapes go into the blend are determined by where they’re from in the region. The Medoc and Graves areas are referred to as the Left Bank and are predominantly Cabernet Sauvignon (you may be familiar with Margeaux, Pauillac, St. Estephe and St. Julien). Note, these wines will be expensive. If you’re looking for a more affordable option try a wine labeled Medoc or Haut-Medoc. It will still be a Cabernet Sauvignon based blend, it just may have some more Merlot in it.
Two other noteworthy areas of Bordeaux when it comes to wine food pairings for steak are Pomerol and St. Emilion. The wine here will be mostly Merlot with some Cabernet Franc in the blend. It can be a bit softer and richer in texture because of the Merlot, but it will still be full-bodied so you can pair it with a ribeye or strip sirloin.
Choosing a California Cabernet
It’s never easy picking out a Cab from California because there are so many options to choose from and each area has its own unique characteristics and terroir. Napa is probably the most famous and the best option for big and full-flavored Cabernets that are highly tannic and pair well with steak.
However, wines from Napa are also going to be the most expensive. That’s why we’d recommend Sonoma for a more budget-friendly bottle of Cabernet Sauvignon. Two areas to look for are Alexandre Valley and Knights Valley where they make full-bodied red wine which has some softness to it and is more accessible. Learn more about the differences between Napa and Sonoma Cabernets.
Pasa Robles is another popular area for Cabernet that’s quite in vogue these days and produces excellent value reds that won’t break your budget.
Or, you could try pairing a wine from Washington State with your steak! California’s northern neighbor makes some delicious reds and is becoming a major producer of Merlot, Cabernet Sauvignon and Syrah, particularly in the Red Mountain and Columbia Valley AVAs.
More good value wine for steak
Malbec from Argentina
Malbec is a red wine from the high altitude and mountainous regions of Argentina (though the grapes originally arrived in Argentina from France!). It’s medium to full-bodied and has a lot of red and black fruit in its flavor profile. Malbec pairs well with beef dishes and all different types of grilled food, including steaks.
Wine Tip: If you like Argentinian Malbec, try one of their Cabernets! Look for a bottle in the $20-25 range.
Chilean wines
Chile is known for its high-quality and value-priced red wine. You can find Merlot, Cabernet Sauvignon and Carmenere blends for $15+ a bottle. This wine will be just right for a skirt or flank steak and will be reminiscent of a Bordeaux blend, just at a much lower price point. Carmenere is Chile’s signature grape. Two areas known for their reds are the Maipo Valley and the Aconcagua Valley where some of Chile’s top scoring Cabernet Sauvignon comes from.
South African wines
Pinotage is a medium to full-bodied South African red with berry flavors and hints of spice. It goes well with steak and you can usually pick up a bottle for $25+. Stellenbosch is the Napa Valley of South Africa so if you’re looking for a Cabernet Sauvignon, try a wine from this region – just note some of the better Cabernets can be upwards of $100.
Wines from Australia
If you’re throwing some steaks on the barbecue, you want to pick up a Shiraz Cab blend from Australia to go with your meal. These are beautiful wines that have good red fruit, medium body and some spice to them. Most Shiraz blends fall in the $25-75 range. Look for a wine from the Coonawarra area which has clay soils that produce big, powerful and tannic Cabernet Sauvignon.
What makes Syrah such a good choice for steak?
Syrah is a grape that originated in the south of France and is mainly found in Northern Rhone area wines. Syrah based wines have a lot of body and acidity to them with good tannins alongside flavors of raspberry and blueberry. You can even get hints of chocolate, peppercorn and bacon fat in the flavor profile of some Syrahs! They make delicious pairings with beef dishes and steaks of all kinds, though they do tend to be quite pricey. Look for a St. Joseph which is a relatively large appellation and will be at a more affordable price point.
Wine Trivia: Syrah and Shiraz are actually the same grape, the varietal (and resulting wine) just has a different name when it’s grown Down Under.
Red wines from Italy to pair with steak
Italy makes some delicious wines for pairing with steak. Two of our top suggestions include Brunello di Montalcino, which can have cherry, blackberry and violet notes alongside hints of coffee and balsamic, and Amarone. Brunello di Montalcino comes from Tuscany. It has good acidity and is perfect for pairing with most cuts of steak. Amarone is a wine from the Verona area which will be more richly textured and higher in alcohol, with bright cherry notes. Brunello and Amarone retail for $50+ but there are plenty of lower-priced red Italian options.
Spanish wines that go well with beef
Riojas are typically medium-bodied wines with a lot of herbal and spice notes in their flavor profile. They make a delicious wine food pairing for red meat and pork. However, the biggest, boldest and most tannic Spanish wines for steak come from the Ribera del Duero and Toro regions. Like Rioja, these regions produce Tempranillo-based wines, only they grow a slightly different and mutated version of the grape varietal here. The berries are smaller and the wine gets more juice to skin contact during fermentation. Consequently, it has more intensity and bolder flavors, which is what you want when you’re having steak! Learn more about different types of Spanish wine.
If you only drink white
While white wine isn’t considered the best wine food pairing option for meat, if you’re an exclusively white wine drinker you could pair an aged California Chardonnay with your steak. Alternatively, try a white Rioja from Spain. Many Rioja producers age their white wine for up to ten years in oak before release. Look for a bottle in the $50+ range.
Wine food pairings for different cuts of steak
- Filet Mignon. A filet is a cut with very little marbling. It’s quite a lean steak that’s low in fat and commonly served with a mushroom wine sauce. It’s also one of the most expensive steaks you can buy. If you’re looking to go all out, pick up a Syrah from the Northern Rhone, for example a Hermitage or a Cote-Rotie, or have a St. Emilion. These wines will retail at $75+. On the other hand, if you’re splurging on your steaks, you might prefer a less costly wine option to pair them with. Pinot Noir is a lighter-bodied red wine that typically doesn’t go well with steak. That being said, Russian River makes Pinot Noir that’s more richly textured and full flavored. If you like Pinot Noir, this wine will be a great choice for your filet and it retails at just $25+ a bottle.
- Ribeye. Ribeye is another premium steak that can be served with or without a bone and is best cooked using high heat. Note, this is a juicy steak and is the richest cut in terms of flavor. You want to pair it with a wine that’s high in tannins. We’d recommend a Cab Shiraz blend from Australia. Penfolds Bin 389 is a delicious red with berry and spice notes that will cost you around $75. A less expensive option is a Cabernet from the Paso Robles area of California for $18-30.
- Strip Sirloin. This is one of the most popular steaks at steakhouses these days. It’s quite a flavorful cut that’s often dry aged and served grilled. Strip sirloin sits between a filet and a ribeye in terms of texture and fat and you may also find it listed on a menu as New York Strip. Pair this steak with a big red wine, like a Napa or Alexander Valley Cabernet Sauvignon which will start at $35+. For a slightly higher-end alternative, you can open up a Margaux or a St. Julien designated wine from Bordeaux which will be priced at $50+.
- Top Sirloin. Top sirloin is a relatively tender steak that comes from the rear of the cow. It has less marbling than a ribeye and is best when grilled or pan seared with salt and pepper seasoning. This is a good value steak and you can pair it with a high acidity red wine from Spain like a Ribera del Duero or a Toro for $25+. A Malbec from Argentina is another similarly priced option at $20+ a bottle.
- T-Bone and Porterhouse. As the name suggests, these steaks have a t-shaped bone in the middle with lean and tender meat on one side and a more flavorful strip sirloin on the other (a porterhouse is basically a larger and thicker steak than a T-Bone that can feed multiple people). These are bold, flavorful and pricey cuts of meat and they go well with some of Italy’s more expensive and fuller-bodied reds like Brunello and even the Super Tuscans. Brunellos start at $50+ and Super Tuscans can range from $75+ up to several hundred dollars. For a more affordable red wine option, try a Washington State Cabernet Sauvignon.
- Rump Steak. This steak has a lot of dense muscle fiber in it and is best when roasted and served with a good marinade or sauce. Because it’s a tougher steak, it would go well with an Australian Shiraz which will have some rough briar patch and black currant notes. Another good wine to pair with rump steak is a Pinotage from South Africa. Quality Shiraz and Pinotage start at $20+.
- Flank Steak / Skirt Steak / Hanger Steak / Bistro Steak. Picture a long thin steak, thinly sliced and served alongside frites at a French bistro and you’ll know what we’re talking about. The flank or skirt steak comes from the diaphragm muscle and is full of tender flavor. It’s best when seared and served medium-rare. You’ll often find this steak basted with herbs and other seasoning. The bright berry flavors in a Cabernet Franc based Chinon from the Loire region of France make it a perfect wine for pairing with this cut.
While not all steaks are created equal, keep in mind the best wine for your steak is a wine that you actually like drinking. Whether it’s a Malbec from Argentina, a California Zinfandel blend or a Bordeaux, you want the wine to be within your budget and ideally it should complement and enhance the flavors in your meal.
Pairing wine with steak sauces
Peppercorn sauce is a spicy, cream-based sauce that can go with different steak cuts (though you’ll commonly see it on a restaurant menu for sirloin). Choose a wine like Cabernet or a Syrah / Shiraz to complement the richness and peppery flavors.
Bearnaise sauce is made with tarragon, white wine vinegar, clarified butter and herbs. If you’re having Bearnaise with your steak, we’d recommend pairing a wine like Brunello from Italy. Brunello will have higher acidity which can help cut through some of the richness in the sauce.
If you’re going with a red wine mushroom sauce, a Malbec will make a nice pairing as it’s a wine that has more fruit to it.
5 Tips for ordering wine at a steakhouse
- Order early and have your server decant the wine. Even a big red wine like a Malbec needs time to breathe so you can fully experience its flavors. Have the restaurant decant your wine for at least 30 minutes to an hour ahead of time to give it a chance to open up.
- Try something different. If you always order a Napa Cabernet with your steak, try a higher-end wine from Australia or South Africa. You can always ask your wine sommelier for guidance.
- Explore wines from Bordeaux. Bordeaux makes some of the best wines for steak but different areas will have different blends. Most restaurants should have a good selection.
- Make sure the restaurant gives you the right glass. You don’t want to order an expensive wine for a special dinner and drink it out of a glass that doesn’t allow you to fully appreciate it. Red wines for steak are typically served in a Bordeaux or Cabernet glass which should have a less rounded bowl, that’s more vertical, and has a large opening at the top. Learn more about wine glass shapes.
- For larger parties, order a magnum or large format bottle. Steakhouses are restaurants that tend to carry larger bottles. These are not only a good deal if you’re going to be drinking a lot of wine, but can be impressive and a fun experience that really stands out in memory.
