A good steak deserves a good bottle, and the right match can make a decent dinner feel like a restaurant night. The old rule of “big red with red meat” mostly holds, but the cut, the cooking and the sauce all change which wine works best. Here’s how to get it right without overthinking it.
Why red wine and steak work so well
Steak is rich in fat and protein. Red wine has tannin, the slightly drying grip you feel on your gums. Tannin and protein bind together, so each mouthful of meat softens the wine and each sip of wine cuts through the richness of the meat. That’s why a firm, structured red tastes smoother with steak than it does on its own.
The fattier the cut, the more tannin you can handle. Leaner cuts suit softer, juicier wines.
Ribeye: go big
Ribeye is the fattiest, most flavourful everyday cut, so it can take a properly bold red.
Malbec is the classic choice. Argentina’s signature grape is dark, plummy and smooth, with enough structure to stand up to all that marbling. Terrazas de los Andes Malbec is rich and polished, Luigi Bosca Malbec is a step up in depth, and Our Selection Mendoza Malbec is a great-value weeknight option.
Cabernet Sauvignon works brilliantly too. Try Rustenberg Cabernet Sauvignon from Stellenbosch, or push the boat out with The Prisoner Cabernet Sauvignon from California.
Sirloin: the all-rounder
Sirloin has less fat than ribeye but plenty of beefy flavour. It’s very forgiving with wine.
A Rioja Reserva is hard to beat here: the gentle oak and savoury edge sit beautifully with a charred crust. Beronia Rioja Reserva is a reliable favourite. A Côtes du Rhône also works well, with its warm spice and dark fruit; Domaine Brusset Côtes du Rhône is a lovely example.
Fillet: keep it elegant
Fillet is tender and lean, with a milder flavour. A huge, tannic wine can overpower it, so reach for something softer.
Pinot Noir is the classic pairing, especially if you’re serving it with a mushroom or red wine sauce. Moillard Burgundy Pinot Noir is silky and fragrant, and Nautilus Estate Marlborough Pinot Noir brings riper red fruit from New Zealand. A good Merlot, such as Montes Classic Series Merlot, also suits fillet nicely.
Rump and flat iron: juicy and characterful
These cuts have more chew and a deeper, slightly gamey flavour. They love a juicy red with a bit of spice. Australian Shiraz is a natural fit: Jacob’s Creek Double Barrel Shiraz is smooth and rich, while Penfolds Bin 2 Shiraz Mataro has more depth. Portuguese reds from the Douro, like Altano Douro, are a brilliant, often overlooked alternative.
Match the sauce, not just the meat
- Peppercorn sauce: Shiraz or Syrah, which have their own peppery notes.
- Béarnaise: a softer Merlot or a Bordeaux, such as Calvet Saint-Émilion.
- Chimichurri: Malbec, every time.
- Blue cheese butter: something with a touch of sweetness and power, like a ripe Zinfandel.
- Mushroom sauce: Pinot Noir.
What about barbecued steak?
Smoky, charred flavours love fruit-forward reds with a bit of warmth. Malbec, Zinfandel and Pinotage all shine. South African Pinotage, such as Durbanville Hills The Promenade Pinotage, has a smoky, dark-fruit character made for the barbecue.
Serving tips
Serve your red slightly cool, around 16–18°C. Big reds like Malbec and Cabernet open up nicely if you pour them into a jug or decanter half an hour before eating; our decanting guide has more on that.
Our quick picks
- Best all-rounder: Beronia Rioja Reserva
- Best for ribeye: Terrazas de los Andes Malbec
- Best for fillet: Moillard Burgundy Pinot Noir
- Best value: Our Selection Mendoza Malbec
Want more ideas? Browse our full red wine list or read our guide to the best red wines.
FAQs
What is the best red wine with steak?
Malbec is the classic all-rounder, with Rioja Reserva and Cabernet Sauvignon close behind.
Can you drink white wine with steak?
Yes. A rich, oaked Chardonnay works surprisingly well, especially with béarnaise sauce.
Should red wine be chilled for steak?
A short chill to around 16–18°C makes most reds taste fresher and smoother.