Foundation
Why bold reds love steak
The protein and fat in steak tame the grippy feel of tannins in wines like Cabernet Sauvignon and Malbec. In return, those tannins cut through richness, refreshing your palate for the next bite. Oak spice and dark fruit notes echo savory char and Maillard browning. This balance of tannin vs. fat is the core reason bold reds shine with steak.
Best cuts and sauces
- Ribeye: rich and marbled—plush Napa Cabernet or Syrah works beautifully.
- Filet mignon: leaner—try Left Bank Bordeaux or a savory Cabernet Franc blend.
- Sirloin/Strip: versatile—Malbec or Cabernet; peppercorn sauce loves Syrah.
Top picks
- Cabernet Sauvignon (Left Bank Bordeaux, Napa)
- Malbec (Mendoza)
- Syrah/Shiraz (Northern Rhône, Barossa)
Tips
- Lean cuts (e.g., sirloin) can handle higher tannin; fattier cuts (ribeye) love plush fruit and spice.
- Peppercorn sauces sing with Syrah’s peppery bite.
- Charcoal grilling adds smoke—look for oak-aged reds that echo that note.
- Skip overly sweet glazes; they can make dry red wines taste harsh.
Want custom picks for tonight’s menu? Try the pairing tool on the home page.