Updated: Sep 17, 2019
You dream of eating the perfect meal, where wine and steak are mouthwateringly paired together. Whether you’re cooking for yourself or eating out, keep in mind that pairing wine and steak is dependent upon how the meat will be seasoned and what other items will be served. Ordering wine can be a complicated task, let alone trying to pair it with your meal. Use these tips to learn how to pair wine with steak!
Filet mignon comes from the thicker end of the tenderloin, making it a tender cut. It is low in fat and has a very soft, delicate flavor. For this reason, it is typically served with a flavorful sauce. If you plan to order a filet seasoned with the basics—salt and pepper—then choose something light like pinot noir. The fruitiness and slight oaky taste will complement the gentle flavor of the filet mignon.
If your filet mignon includes a sauce or peppercorns, order a heavy, red, dry wine. These include smoky pinot noir, chardonnay, merlot, cabernet sauvignon, or malbec. These are bolder, full of tannins, and will complement the texture and flavor of the filet.
New York Strip
NY strip is a cut from the short loin of the cow and is known to be a versatile cut with a rich beefy flavor and tight grain, providing some tenderness. This cut tastes great with salt and pepper, but additions like onion powder or garlic add a fun, bold taste. Pairing NY strips with cabernet sauvignon is a classic move because this wine has black fruits, creating the perfect contrast to the meaty strip.
Not a fan of dark wine? Pinot noir and rosé, along with a fresh salad with a light dressing or vinaigrette will produce the right flavor to match a New York strip.
It’s important to know that NY strips are between extremes in the steak world; they are able to be flavored in any way. So, as you wonder how to pair wine with steak, remember that you can choose your seasoning based on the type of wine you want to pair it with!
Porterhouse steaks, or T-bones, are from the short loin of the cow. This cut has the filet mignon and the NY strip, which are separated by the T-bone. A porterhouse cut goes well with medium-bodied reds like a syrah, because this wine has black fruits and tannins. A merlot or cabernet sauvignon is a delicious option when eating a T-bone accompanied by a rich sauce.
Saving the juiciest, most flavorful cut for last, ribeye comes from the cow’s ribs. Again, cabernet sauvignon is one of the best options when choosing a wine to pair with ribeye steak. The tannins help to cut through the fatty, juicy flavor of the meat. Zinfandel is also a beautiful choice, as the fruitiness helps cut through the intense meat flavor.
Wine and Steak Experts
Now that you know how to pair wine with steak, come on over to CityGate Grille to experience a flawlessly paired meal! And remember, sometimes less is more when pairing wine with steak. You don’t have to overdo it, so choose your favorite wine and order a steak that will complement it in the best way.