What Wines Pair Best with Gourmet Steak Dishes?

Just like with any food, the flavor and preparation of your steak will affect which wine pairs best with it. To help you pick the perfect wine for your steak, we’ve put together a list of different steak styles along with wine recommendations to go with them.

PAIRING WINE WITH STEAK TARTARE

Steak tartare is a fancy beef dish that usually features raw, finely chopped or minced beef mixed with a raw egg yolk. It’s often flavored with mustard, Worcestershire sauce, anchovies, shallots, capers, or pickled gherkins. While the meat’s flavor is delicate, the seasonings can be quite bold, so you’ll want a fresh, fruity wine to balance it out. We recommend a Gamay from Beaujolais (like Morgon), an unoaked Côtes-du-Rhône, or even a fuller-bodied rosé, such as Bandol or Tavel.

PAIRING WINE WITH FATTIER STEAK VS. LEANER STEAK

A steak with lots of fat or marbling usually pairs best with a bold red wine that has strong tannins and bright acidity. The tannins help dry out your mouth, prepping it for the juicy, fatty meat, while the acidity helps cut through the richness and refreshes your palate.

For fattier steaks like porterhouse, ribeye, prime rib, or filet mignon, we recommend a Tempranillo from Rioja in Spain, or a Cabernet-based wine like Pauillac or Margaux. For leaner cuts, such as sirloin tip, top sirloin, or top round roast, lighter red wines like an aged Pinot Noir from Burgundy are a great choice. The soft tannins in Pinot Noir pair nicely with the more delicate flavors of lean meat.

PAIRING WINE WITH RARE STEAK, MEDIUM-RARE AND WELL-DONE STEAK

The rich, slightly metallic flavor of a rare steak helps tone down the astringent bite of a young, tannic wine more than a well-done steak would. So, the rarer the steak, the more tannic wines it can pair with, softening their taste.

For a great pairing, try a rare steak with a younger Bordeaux or a Sangiovese-based Tuscan wine or Super Tuscan. On the other hand, a medium-rare or well-done steak is better with wines that have softer, smoother tannins, like an aged Merlot-based Bordeaux, such as a Saint-Emilion or Pomerol.

PAIRING WINE WITH CHARRED STEAK OR SPICE-RUBBED STEAK

A steak with grill marks or a spice-rubbed crust pairs nicely with a fruit-forward New World red wine, like a Pinot Noir from Oregon, or a Cabernet Franc from the Loire Valley. The ripe fruit in these wines helps balance out the slight bitterness from the char or spice on the meat, creating a perfect match. Just be careful not to pair these steaks with wines that are too tannic or high in alcohol, as they might overpower the spices and make them too intense.

PAIRING WINE WITH STEAK SERVED WITH A SAUCE

A juicy steak can be made even better with a savory sauce, and the texture and flavors of the sauce are important when picking the right wine. For a classic entrecôte bordelaise with its rich red wine and shallot sauce, a bold Bordeaux or a red wine from Roussillon would be a great match.

If you’re having steak with peppercorn sauce, try an unoaked Syrah from the northern Rhône Valley or a Zinfandel from California, both of which have a nice hint of spice that pairs well with the sauce.

A creamy, tarragon-scented Béarnaise sauce would go perfectly with an oak-aged Pinot Noir or a rich Chardonnay, like an oaky Meursault. For a steak with chimichurri, try pairing it with a Malbec from Argentina. And if you’re having steak with a tangy barbecue or hoisin sauce, a rich rosé Champagne would be a delicious choice.

Also Read: What are the Basics of Wine and Food Pairing?

PAIRING WINE WITH DRY-AGED STEAK

When steaks are dry-aged on the bone for several days, moisture is removed, which makes the flavors richer and more complex. You might notice earthy, nutty, and gamey notes that give the meat a rustic, almost umami quality. To complement these delicate flavors without overpowering them, it’s best to choose a wine with character, but not something too bold.

Look for a red wine with smooth, refined tannins and a bit of age. A great choice would be a Nebbiolo-based wine from Italy’s Piedmont region, like an aged Barolo or Barbaresco. The aromas of rose petals, tar, and meat in these wines make them a perfect match for a flavorful dry-aged steak.