Wine and Steak Pairing Guide for Every Cut

You’ve got a beautiful ribeye seasoned and ready. The grill is hot. But what wine opens tonight?

The wrong choice doesn’t ruin dinner, but the right choice elevates it. When the fat from your steak melts into the tannins of your wine, when the acidity cuts through the richness and leaves your palate refreshed for the next bite, that’s when the magic happens.

Here’s exactly how to match wine to steak, cut by cut.

Why Red Wine and Steak Work So Well

This isn’t just tradition. There’s chemistry involved.

Tannins + Protein = Smoothness. The tannins in red wine bind to proteins in meat, softening the wine’s astringency while coating your palate with rich flavor.

Acidity + Fat = Balance. Wine acidity cuts through meat’s richness, cleansing your palate between bites. Each taste of steak feels like the first.

Intensity + Intensity = Harmony. Bold flavors need bold partners. A delicate wine gets bulldozed by beef; a structured red stands its ground.

The Cut by Cut Pairing Guide

Ribeye

The cut: The fattiest, most richly marbled steak. Buttery, intensely beefy, with fat running throughout the meat.

What it needs: A wine that can match that intensity and stand up to the fat.

Best wines:

• Napa Cabernet Sauvignon Ripe fruit, firm tannins, enough structure to match the marbling
• Argentine Malbec Plush fruit and soft tannins that complement rather than compete
• Barolo High acidity and grippy tannins cut through the richness brilliantly

Pro tip: Decant your wine 30 to 60 minutes before dinner. Ribeye deserves bold wines, and bold wines often need air.

Filet Mignon

The cut: The most tender steak, lean and delicate. Mild beef flavor with butter soft texture.

What it needs: An elegant wine that won’t overpower the subtle meat.

Best wines:

• Burgundy or Oregon Pinot Noir Silky texture mirrors the filet’s tenderness
• Merlot Soft tannins and plush fruit complement without dominating
• Dolcetto Light, fruity, food friendly Italian red

Warning: Big, tannic Cabernet will overwhelm filet mignon. Save those bottles for fattier cuts.

New York Strip

The cut: The balance point. Tender enough to cut easily, flavored enough to satisfy. A strip of fat runs along one edge.

What it needs: Medium bodied wines with enough character to engage without dominating.

Best wines:

• Bordeaux blends The classic steakhouse choice for a reason
• Northern Rhône Syrah Pepper and earth notes complement the meat’s char
• Rioja Reserva Oak and spice add complexity

Pro tip: Strip steaks are incredibly versatile. When in doubt about the wine, this is your safest steak choice.

Porterhouse / T Bone

The cut: Two steaks in one. Tenderloin (filet) on one side, strip on the other, separated by a T shaped bone.

What it needs: A wine complex enough to work with both the tender and the flavorful sides.

Best wines:

• Super Tuscan Power and finesse in one bottle
• Châteauneuf du Pape Rich fruit, herbal complexity, and structured tannins
• Premium California Cabernet Enough layers to handle both textures

Skirt Steak / Flank Steak

The cut: Leaner, chewier, packed with beefy flavor. Often marinated and sliced against the grain. Think fajitas, tacos, or Asian preparations.

What it needs: Fruit forward wines that complement marinades and bold seasonings.

Best wines:

• Argentine Malbec Was basically invented for grilled beef
• Zinfandel Jammy fruit stands up to spicy marinades
• Carménère Green peppercorn notes enhance the meat’s character

Pro tip: These cuts often come with bold flavors from marinades. Match the wine to the seasoning as much as the meat.

Match Wine to Cooking Method

Grilled / Charred

The smoky, caramelized crust calls for wines with complementary depth.

Best choices: Oaky California Cabernet, Australian Shiraz, Malbec with some oak aging

Pan Seared with Butter

Richness layered on richness. The wine needs to cut through without being overwhelmed.

Best choices: Red Burgundy, premium Merlot, Rioja Crianza

Reverse Seared or Sous Vide

Even cooking produces tender meat without heavy char. More subtle flavors emerge.

Best choices: Pinot Noir, lighter Syrah, Côtes du Rhône

Match Wine to Sauce

Peppercorn Sauce

Perfect partner: Northern Rhône Syrah (Côte Rôtie, Hermitage, Crozes Hermitage)

The wine’s natural pepper notes echo the sauce. This pairing is almost magical.

Blue Cheese Crust

Perfect partner: Zinfandel or Châteauneuf du Pape

You need fruit intensity to stand up to the funk. Tannic wines clash; fruity wines sing.

Red Wine Reduction

Perfect partner: Whatever wine is in the sauce

Seriously. Use the same wine for cooking and drinking. The flavors echo perfectly.

Chimichurri

Perfect partner: Cabernet Franc from Loire or Carménère from Chile

The wine’s herbal notes complement the fresh herb sauce beautifully.

Béarnaise

Perfect partner: Medium bodied Burgundy or premium Merlot

The tarragon and butter need elegance, not power.

The Quick Reference Chart

Pro Tips for Steak Night

Serve wine slightly cool. Even bold reds. Around 16 to 18°C (61 to 64°F) is ideal. Warmer temperatures make the alcohol dominate.

Decant young, tannic wines. An hour of air softens the tannins and opens the aromatics. Your wine will taste more expensive.

Match intensity to intensity. A powerful ribeye needs a powerful wine. A delicate filet needs elegance. Don’t mismatch.

Consider the whole plate. Creamed spinach pushes toward richer wines. Light salad allows more finesse. Sides matter.

Let the steak rest. Not a wine tip, but critical. Five minutes of resting makes the meat juicier. Use the time to pour.

When to Break the Rules

Beaujolais with lighter steaks in summer. Serve it slightly chilled. Refreshing and surprisingly good.

White Burgundy with steak and mushroom cream sauce. The sauce changes everything. A rich Chardonnay works beautifully.

Champagne with wagyu. The fat in high grade wagyu melts at a lower temperature and has a different flavor profile. Bubbles cut through without fighting.

Plan Your Next Steak Night

Use Sommo to scan wines at the store and find the perfect pairing for your cut. Filter by “pairs with beef” to see options, check ratings, and build your steak night shopping list before you even reach the butcher.

Then fire up the grill, pour the wine, and experience why this pairing has endured for centuries. Some classics are classic for a reason.

Photo by Clark Douglas on Unsplash