Dry red wine is the match for steak, and Cabernet Sauvignon, Syrah, Nebbiolo and Montepulciano are the classic picks. Fit the wine to the cut: a fatty ribeye takes a firm, tannic red, and a lean filet takes a lighter red with more acidity.
Tannin, the drying grip that red wine takes from grape skins and seeds, does most of the work with steak. Fat softens that grip, so the fattier the cut, the more tannin the wine can carry.
The sauce counts too. Steak au poivre points to Syrah, chimichurri points to Malbec or Carignan, and a plain grilled steak leaves the choice to the cut.
What in a steak dinner matters for wine
Black pepper
A pepper crust or an au poivre sauce points to Syrah from the Rhône.
Salt
Season well. A salted crust is what lets a firm, tannic red work with the beef.
Chimichurri
Parsley, garlic and vinegar. Malbec is the classic match for its green herbs and tang.
Grill smoke
Cooking over charcoal adds smoke, which suits reds aged in oak barrels.
Steak and wine by cut and sauce
Start with the cut, then adjust for the sauce.
Scroll the table sideways to see every column
| Steak | Wine | Why it works |
|---|---|---|
| Ribeye, grilled | Syrah or Cabernet Sauvignon | The high fat needs high tannin, and grill smoke sits well with oak-aged reds. |
| Filet mignon | Merlot or another medium-bodied red | Filet is lean, and a very tannic, high-alcohol red overshadows it. |
| New York strip | Grenache, Syrah and Mourvèdre blend | Strip sits between ribeye and filet in fat, so a mid-weight blend fits. |
| Porterhouse or T-bone | Nebbiolo | Nebbiolo's firm tannin holds up to the fatty strip side of the bone. |
| Sirloin | Montepulciano d'Abruzzo, Tempranillo or Syrah | Sirloin is leaner than ribeye, so a mid-weight red keeps up without burying the beef. |
| Flank or skirt, sliced | Sangiovese, Garnacha or Malbec | Thin, lean cuts want acidity more than heavy tannin. |
| Steak au poivre | Syrah | Syrah has the structure to hold up to the pepper and cream, and it often tastes peppery itself. |
| Steak with chimichurri | Malbec or Carignan | Malbec meets the herbs and tang of the sauce, and Carignan's bright acidity cleans your palate between bites. |
Why these wines work with steak
Tannin feels drying because it binds to proteins in your saliva. Fat gets in the way: a 2021 study in the Journal of Agricultural and Food Chemistry found that tannins attach to fat droplets in the mouth, which leaves less tannin free to dry your palate. A firm red therefore tastes softer with a ribeye than it does on its own, and it clears the fat off your tongue for the next bite.
Salt helps as well. Salt in food makes a wine taste fuller and lowers its bitterness and acidity, so a well-salted crust takes the edge off a young, tannic red.
Lean cuts need a different approach. Filet, flank and skirt have little fat to soften tannin, so a lighter red with fresher acidity suits them better than a heavy one.
On the grill, a steak picks up smoke and char. Wine Spectator notes that this smoke balances the toasty flavors a wine gets from oak barrels.
Wines to avoid with steak
Skip very tannic, high-alcohol reds with filet mignon. The cut lacks the fat and beef flavor to stand up to them, and the wine takes over the plate. Save the biggest reds for ribeye, porterhouse and T-bone.
Light whites and delicate rosés tend to fade next to salted, seared beef. If you want a lighter bottle, choose a light red with good acidity for a lean cut.
Natural wines to try with steak
- Tintero Langhe Nebbiolo 2024: This 100% Nebbiolo from Neive in Piedmont spends a year in oak and has the firm grip a porterhouse or T-bone needs.
- Pèira Levada The Velvet Underschiste 2022: An even split of Syrah and Grenache from old vines in Faugères, for ribeye, strip or steak au poivre.
- Domaine Mada Tout Sauf L'Ennui 2024: A 100% Carignan from the Languedoc for skirt steak with chimichurri, where its acidity cuts through the fat.
- Cirelli Montepulciano 2023: A 100% Montepulciano from Abruzzo, aged in steel, for a grilled sirloin.
How to serve wine with steak
- Serve bold reds such as Nebbiolo and Syrah blends at 60 to 68°F (15 to 20°C). If the bottle has sat in a warm kitchen, give it a short spell in the fridge.
- Serve lighter reds a little cooler, at 55 to 60°F (12 to 15°C).
- Open a young, tannic red before you start cooking. Air softens its tannins. With Nebbiolo, pull the cork early instead of pouring it hard into a decanter.
- If a natural wine smells of struck match when you open it, swirl it in the glass. The smell fades with air.
- Use a red wine glass with room to swirl.
Common questions about wine with steak
- What wine pairs well with steak?
- Dry red wine with some tannin pairs well with steak, and Cabernet Sauvignon, Syrah, Nebbiolo and Montepulciano are the classic picks. Choose firmer reds for fatty cuts and lighter reds for lean ones.
- What wine goes with ribeye?
- Ribeye goes with a bold, tannic red such as Syrah or Cabernet Sauvignon. The tannin cuts through the fat in the cut.
- What wine goes with filet mignon?
- Filet mignon goes with a medium-bodied red such as Merlot. A very tannic, high-alcohol red overshadows this lean cut.
- What wine goes with steak au poivre?
- Syrah goes with steak au poivre. It has the structure to handle the pepper and cream sauce, and it often tastes peppery itself.
- What wine goes with steak and chimichurri?
- Malbec is the classic match for steak with chimichurri, and Carignan works too. Both bring acidity that stands up to the herbs and tang of the sauce.
- Can you drink white wine with steak?
- Red wine is the stronger match because its tannin binds the fat in beef. Light whites tend to fade next to a salted, seared steak.
- Should you let red wine breathe before steak?
- Yes, for young, tannic reds. Open the bottle before you cook so the air can soften the tannins.
Sources
- Wine Folly: The Handy Guide to Wine and Steak Pairing
- Wine Folly: Pairing Wine with Steak, Lamb, and Other Red Meat
- Wine Spectator: Our Expert Guide to Pairing Wine and Steak
- Wine Spectator: 32 Outstanding Wine Pairings for Steak That Aren't Cabernet
- Tasting Table: Syrah is the best wine to pair with steak au poivre
- Jordan Winery: Wine and steak pairing tips by cut
- Saad et al. 2021, Journal of Agricultural and Food Chemistry, via ScienceDaily
- Decanter: Food and wine matching
- Wine Folly: Ideal Serving Temperature for Wine
- Decanter: How to let a wine breathe, and when
- Icon drawn from a photo by Dominic Lockyer (CC BY 2.0), Wikimedia Commons
- Icon drawn from a photo by Ossewa (CC BY-SA 4.0), Wikimedia Commons
