Wine and Steak Pairing Tips

 


Sizzling steak on the grill and popping the cork on a great bottle of wine makes a summer evening truly special. Knowing how to pair the perfect wine with the right cut of steak will turn that evening into a spectacular, memorable experience. Grab your steak knife, pull out your favorite wine, and let’s talk about different steaks and the perfect wine pairings.

Five Quick Tips to Remember

  1. Steak doesn’t always require a Cabernet Sauvignon. Explore other options.
  2. Choose dry red wines.
  3. Leaner cuts of meat pair best with lighter wines, while richer, fattier cuts need high tannic wines to cut through the fat.
  4. Take into consideration the entire meal, sauces, and how your steak is prepared.
  5. Season your steaks generously for about an hour prior to cooking. Your steak should be at room temperature before cooking.

Sirloin – This was a favorite in my household growing up and is the most common cut of meat. It is lean with very little fat. It is perfect for grilling, oven broiling, or cooking in a pan. It can be marinated or seasoned in a variety of ways. However, the type and intensity of seasonings may impact your wine pairing.

    Try these Wines: Syrah, Tempranillo, Montepulciano, or Petite Sirah.

Ribeye – This is my favorite cut of beef. It has a rich meaty taste and fat marbling makes it very tender. It is a perfect steak for the grill but can be tricky because of the fat. Remember to salt this cut generously per the tip above. 

    Try these Wines: Zinfandel, Cabernet Sauvignon, Barolo, or Petite Sirah.

Filet Mignon – This cut of meat is incredibly lean, but extremely tender. I like this steak at least two inches thick with a simple seasoning like cracked peppercorn and coarse salt. A filet is typically accompanied by a herbed butter or tarragon sauce that might clash with the wine you choose so take that into consideration when choosing your wine. And it is easily overdone and becomes dried out. Pan sear and baste the filet mignon with butter . 

    Try these Wines: Merlot, Medium-Bodied Red Blend, or Syrah.

Flap, Flank, and Skirt – These are not the same cut of beef, but they can be cooked similarly. These steaks are very flavorful with a bit of chew to them. They love rich wine or citrus based marinade. They can be a tougher cut of beef so they should be marinated for at least a few hours or overnight. Do not overcook these beef cuts because they will be tough to chew. Have a hot fire to sear outside on the grill without overcooking. Always slice this cut against the grain to ensure the meat is tender. Serve it by itself or with a flavorful salsa or gremolata.

    Try these Wines: Grenache, Cabernet Franc, Sangiovese, or Merlot.