A juicy steak and a glass of red wine is one of the great food and wine matches. But the best bottle depends on the cut, how you cook it and the sauce you serve with it. From a marbled ribeye to a lean fillet with béarnaise, here’s how to find the perfect wine for your steak.
What wine goes with steak?
Steak loves a red wine with some structure. Here are our top picks:
- Ribeye: a Malbec, a Cabernet Sauvignon or a Syrah
- Sirloin: a Merlot, a Rioja or a Bordeaux blend
- Fillet steak: a Pinot Noir or a Merlot
- Rump steak: a Côtes du Rhône or a Chilean Carmenère
- T-bone and côte de bœuf: a Cabernet Sauvignon or a Super Tuscan
- With peppercorn sauce: a Syrah or a Shiraz
- With béarnaise: a red Bordeaux or a rich Chardonnay
Why does red wine go so well with steak?
The secret is tannins, the compounds from grape skins that give red wine its dry, slightly grippy feel. When you eat steak, the fat and protein in the meat soften those tannins, so the wine tastes smoother and fruitier. In turn, the wine’s acidity and tannins cut through the richness of the meat and refresh your palate. Find out where tannins come from in our guide to how red wine is made.
As a rule, the fattier and more flavourful the cut, the bolder the wine can be. Leaner, more delicate cuts suit softer, lighter reds.
What wine goes with each cut of steak?
Ribeye
Ribeye is the richest cut, with plenty of marbling, the thin lines of fat running through the meat. It needs a bold, tannic red to stand up to it. An Argentine Malbec, with its ripe plum and blackberry flavours, is a classic match, as is a Cabernet Sauvignon from Napa Valley or Bordeaux. A peppery Syrah from the northern Rhône also works beautifully.
Sirloin
Sirloin is leaner than ribeye but still full of flavour, with a strip of fat along one side. A medium- to full-bodied red is ideal: try a Merlot, a Rioja Reserva or a Bordeaux blend, which have enough structure without overpowering the meat.
Fillet steak
Fillet, known as filet mignon in the US, is the most tender and delicate cut, with very little fat. A big, tannic red would overwhelm it, so choose something more elegant, like a Pinot Noir from Burgundy or a soft Merlot from Saint-Émilion.
Rump steak
Rump is a firmer, beefier cut and great value. It suits a juicy, easy-drinking red like a Côtes du Rhône, a Chilean Carmenère or a Zinfandel from California.
T-bone and porterhouse
A T-bone gives you two cuts in one: sirloin on one side of the bone and fillet on the other. The porterhouse is a larger version with more fillet. A Cabernet Sauvignon is a safe bet, or follow the Italian tradition of bistecca alla fiorentina with a Chianti Classico or a Brunello di Montalcino.
Flank, skirt and bavette
These thin, flavourful cuts are best cooked quickly and sliced across the grain, like this thyme bavette. Their beefy taste and slight chew love a fruity Malbec, a Grenache or a Côtes du Rhône.
Côte de bœuf and tomahawk
A côte de bœuf is a thick rib steak on the bone, made for sharing, and a tomahawk is the same cut with a long rib bone left on. This is the moment to open something special, like a mature Bordeaux, a Super Tuscan or a top Napa Cabernet Sauvignon.
Does the cooking change the wine?
Yes, it does. A rare or medium-rare steak is juicier, so it can handle a wine with firm tannins, like a young Cabernet Sauvignon. A well-done steak is drier, and firm tannins can make it taste tough, so choose a softer, fruitier red like a Merlot or a Malbec.
Cooking over a barbecue or chargrill adds smoky, charred flavours. These are lovely with a ripe, spicy red, like an Australian Shiraz, a Zinfandel or a Malbec.
What wine goes with steak sauces?
Peppercorn sauce
A creamy peppercorn sauce has plenty of spice, so match it with a peppery red. A Syrah from the northern Rhône, such as a Crozes-Hermitage, or an Australian Shiraz picks up the black pepper notes perfectly.
Béarnaise sauce
Béarnaise is a rich, buttery sauce flavoured with tarragon and shallots. A red Bordeaux has the acidity to cut through it, while a rich, oaked Chardonnay echoes its buttery texture if you fancy a white.
Blue cheese sauce
A blue cheese sauce is strong and salty, so it needs a wine with plenty of fruit. A ripe Zinfandel or a Malbec works well, and for something different, a glass of Port with the last bites is delicious.
Mushroom sauce
The earthy flavours of a mushroom sauce are a natural match for a Pinot Noir or an aged Rioja, both of which have savoury, forest floor notes.
Chimichurri
Chimichurri is a fresh, herby Argentine sauce with garlic, parsley and vinegar. It’s traditionally served with grilled beef in Argentina, so a Malbec is the obvious choice. Its juicy fruit balances the sharpness of the sauce.
What wine goes with other steak dishes?
Steak and chips
Steak and chips, or steak frites in France, is a bistro classic. Keep it simple with a Bordeaux, a Merlot or a fruity Beaujolais cru like Morgon.
Steak tartare
Steak tartare is raw, finely chopped beef mixed with capers, shallots and a raw egg yolk. It’s lighter than a cooked steak, so choose a fresh red like a Beaujolais or a light Pinot Noir, or a crisp, dry rosé.
Steak sandwich
A steak sandwich with mustard mayo and onions is a casual treat. A juicy Merlot or a Côtes du Rhône is just right. If you’re more in the mood for a burger, see our guide to wine with comfort food.
Steak fajitas
Steak fajitas are smoky and spicy, so they need a fruity red with soft tannins, like a Malbec or a Zinfandel. Find more ideas in our guide to wine with Mexican food.
Can you drink white wine with steak?
Yes, as long as it has enough body. A rich, oaked Chardonnay from California or Burgundy can stand up to a fillet steak, especially with a creamy or buttery sauce. A full-bodied rosé, like a Tavel, is another good option on a summer evening. Avoid light, crisp whites, which will taste thin next to the meat. And if you’re cooking a roast rather than steaks, see our guide to wine with a Sunday roast.
FAQ
Malbec or Cabernet Sauvignon: which is better with steak?
Both are excellent. Malbec is softer and fruitier, so it’s great with most cuts and with chimichurri, while Cabernet Sauvignon has firmer tannins that suit rich, fatty cuts like ribeye.
What’s a good budget wine with steak?
A Chilean Cabernet Sauvignon, an Argentine Malbec or a Côtes du Rhône are all great value. They have plenty of fruit and structure for the price.
Should you decant red wine for steak?
A young, tannic red like a Cabernet Sauvignon benefits from an hour in a decanter, which softens its tannins. Find out how in our guide on how to serve wine.
Can you drink Pinot Noir with steak?
Yes, especially with lean cuts like fillet or with a mushroom sauce. It may feel too light for a fatty ribeye or a chargrilled T-bone.
