Particularly when it’s presented with the ideal glass of wine, eating a well cooked steak is difficult to top. Whether you’re savoring a silky, delicious fillet mignon or a robust, tomahawk-style steak, the correct wine will highlight every sensory sensation.
Match wine with typical steakhouse steaks to find how to have a fantastic evening every time.
Fillet Mignon Tastes Gently and Has a Buttery Texture
Delicate and silky. It tastes less strongly than other cuts and has less fat. It therefore complements wines with a smooth texture and low strength level.
Match Perfect
Pinot Noir. Bright acidity and delicate tannins in this wine complement the mild taste of fillet mignon. You might also try a milder Cabernet Franc or Merlot. These wines keep light and silky yet have enough structure to accentuate the taste of the meat.
Big Cut, Bold Wine – Ribeye
There is plenty of marbling and flavour in ribeye. To counter the fat, it calls for a strong tannic robust wine.
Match best: Cabernet Sauvignon
The richness of a ribeye can be matched by the intensity and depth of this full-bodied wine. You also could try Syrah or Zinfandel. Strong fruit flavours and spicy overtones in these wines fit the meaty taste of a rib eye.
New York Strip: Savvy and Harmonious
The New York strip cuts in harmony. Though it’s thinner than a ribeye, it has more flavour than a fillet. It complements a structured but still smooth wine the best.
Best Match
Bordeaux Blend. These blends pair well with the savory taste of the strip. Malbec is also a great choice. This wine, often from Argentina, has dark fruit flavors and spice that go naturally with grilled steak.
Porterhouse or T-Bone: Double the Fun
These classic cuts give you the best of both worlds: tenderloin on one side and a strip steak on the other. You need a wine that works well with both cuts.
Best Match
Super Tuscan or Brunello di Montalcino. These Italian reds are strong and smooth, making them great for this combination.
You can also try aged Rioja or bold American red blends. These wines have layers of flavor that match the textures and tastes of both cuts.
A Showstopper Cut Like Tomahawk Steak Requires a Showstopper Wine
Size, taste, and strong appearance define this big, bone-in ribeye. It calls for a wine with just the same character. Napa Valley Cabernet Sauvignon is the best match. Strong tannins, oak flavor, and deep dark fruit of this wine fit the aggressiveness of the meat.
Think also of Amarone, or Petite Sirah. These wines are rich and powerful enough to stand up to this big cut.
Bonus Tip: Don’t Forget the Sauce
The sauce or topping will affect how steak and wine go together. Like a balsamic reduction, a sweeter glaze fits wines with fruits or jammy tastes. Try a red blend with a little sweetener or a Grenache.
Wine and steak go beyond simple matching red wine with red meat. It’s about striking balance, accentuating textures, and enhancing the whole dinner. Thus, let your wine selection elevate your steak the next time you visit a steakhouse or fire the grill.
Excellent pairings really make all the difference.
This post was written by a professional at Bascom’s Chop House. Bascom’s Chop House, a premier steakhouse since 2001, offers a refined dining experience with impeccable service and award-winning cuisine. Our menu features the finest cuts, from perfectly cooked steaks to tender wagyu beef and fresh scallops. We take pride in using organic, hormone-free meats and locally sourced produce, ensuring both quality and sustainability.