What Wine Goes With Steak?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
For most steaks, pick a bold red: Cabernet Sauvignon, Malbec, Syrah or a Bordeaux-style blend. Richer, fattier cuts like ribeye can handle the boldest reds. Leaner, tender cuts like filet do better with something softer, such as Merlot or Pinot Noir.
Quick decision
- Ribeye or strip, nicely charred→ Cabernet Sauvignon or a Bordeaux blend
- Filet mignon→ Merlot or Pinot Noir
- Sirloin, flank or skirt off the grill→ Malbec or Syrah
- Under $20→ Argentine Malbec or Washington Cabernet
Why bold reds work with steak
Red wines with firm tannin — the drying grip you feel on your gums — soften when they meet fat and protein. That's why a wine that feels rough on its own can taste smooth with a ribeye.
The richer the steak, the more structure the wine can handle.
Match the wine to the cut
Ribeye has the most fat, so it welcomes the biggest wines. Filet is tender and mild; a heavy Cabernet can overpower it, so a rounder Merlot or a Pinot Noir lets the beef show.
Lean grilled cuts like flank and skirt pick up smoky char. Malbec and Syrah have dark fruit and a peppery edge that suits that smoke.
What about the sauce?
Peppercorn sauce loves Syrah. Blue cheese or butter toppings push you toward Cabernet. A chimichurri's herbs and garlic make Malbec the easy choice.
| Cut | Best bet | Also good |
|---|---|---|
| Ribeye | Cabernet Sauvignon | Bordeaux blend, Syrah |
| New York strip | Cabernet Sauvignon | Malbec |
| Filet mignon | Merlot | Pinot Noir |
| Flank / skirt | Malbec | Zinfandel |
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.