In normal circumstances, a steak is meant to pair with red wine because as it is construed, steak has some bits of tannings that red wine reduces. However, is it every wine that can pair with just any type of steak? The answer to this question lies in the type of steak being served and how it has been cooked. In a bid to try to find out what wine does best with what steak, we are also going to put into consideration other aspects such as seasoning, age of the animal from which then steak was harvested and so on
- Filet Mignon
Filets are the tenderest and lean cuts available in a steakhouse. For that reason, you might want to cut the steak into smaller pieces of filets and remove the fats and any other connective tissue. You can refrigerate the filets until the next day when you are ready. When it comes to cooking, smear the filets with a little butter and sprinkle some bits of kosher salt on the surface. Then, cook the pieces on a charcoal grill for some time then transfer them to a stove when they cook so fast. This is to prevent the steaks from burning and allow the formation of a crust. To preserve the delicate taste of the filets, do not go for the robust tannic wine. Instead, go for the subtle old world aged wines like aged Bordeaux.
This is the most tender and marbled steak available in steakhouses. It comes from the lowest part of a cow – the rib section, from rib number 6 to 12. It can come with a bone or not. It is full of fats and mouthwatering intense marbling. The best way to cook a rib is over high temperatures on a firewood grill. Smear the cut with hot butter from time to time when grilling. When it is almost done, transfer it to the less heated edge of the grill to allow heat to penetrate the inner layers slowly. If you want your steak to cook faster, you can remove the bone or have it come with none because the meat around the bone usually has more connective tissues that slow down cooking time. A neutral wine like the Napa Valley Cabernet or a Californian Syrah would be some good choices to pair with rib eye.
- New York Strip
If you want the combination of both marbling and tenderness, the New York strip is the most preferable choice. Because of the strip of the bone, this, therefore, means that the steal requires some increased time of cooking because it has more connective tissues that affirm the meat to the strip. New York strip is a very forgiving cut when it comes to increased cooking time; however, if you want the best experience, cook yours to medium doneness, otherwise, you risk ripping the cut of its marbling. Because of its balanced nature, experts advise that you season the cut with just salt and pepper. A more robust wine with some bits of acidity and tanning is needed to cut through the fats. Such wines that pair well with a New York strip include Cabernet Sauvignon, Sangiovese and Cabernet Franc.
Also known as T-bone steak, this cut is a combination of both a filet and a strip. It is from the short loin area of a cow and has a strip on the shorter side and a tender filet on the longer side separated a t- shaped bone, hence the name. Cook the filet side of the steak on the hottest side of a grill, and then transfer the strip side of the cut to a cooler side of the grill. After it is done, let it sit for a few minutes before adding some salt, pepper, and brush with hot melted butter. Put it back onto the grill and cook until sizzling starts. The tender and leaner filet side of the cut pairs perfectly with a full-bodied red wine. However, because this steak has two different types of cuts into one, a more balanced wine is needed to pair with this cut.
Generally, red wine pairs well with steaks of all types because the sweet taste helps fight the peppers, and the earthy and meaty tastes. Finding a steakhouse that knows how to pair steaks with different wines is not an easy encounter. When you find one that does satisfy your taste buds, stick to it instead of looking for one every time you want to have such a combination.