Wine Pairings with Steak

Steak and red wine works for a reason - it's chemistry as much as culture. Tannins in red wine bind with fat and protein in the meat, softening the wine and drawing out deeper, savoury flavours in the steak. But not all steaks need the same wine, and not all reds work equally well.

The cut matters. The cooking method matters. And the sauce - the seasoning, the accompaniments - that's what really determines the best wine with steak for your plate.

Best red wine with steak by cut & sauce:

• Sirloin with garlic butter: Rioja Crianza - approachable, structured, and its acidity cuts through the butter beautifully. Our go-to for classic steak night.
• Ribeye with peppercorn sauce: Syrah or Shiraz - peppery notes mirror the sauce, and the tannins stand up to the richness of cream and meat. Australian Shiraz brings real intensity here.
• Steak with béarnaise: Bordeaux-style blend or fuller Cabernet Sauvignon - structured enough for the sauce, with subtle herbal notes that echo the tarragon.
• Grilled steak with chimichurri: Malbec or Cabernet Franc - vibrant, herb-friendly, and built for the grill. A natural match for wine with steak cooked over fire.
• Fillet steak (lean cut): Pinot Noir or a refined Cabernet - finesse over power, complementing the meat's delicacy without overwhelming it.
• Slow-cooked short rib or brisket: Merlot or fuller Cabernet Sauvignon - serious structure for serious depth. Tannins soften beautifully against the fat.

A simple steak with salt and pepper is a different pairing challenge from one dressed in sauce. Once you understand what's on the plate, the wine choice becomes intuitive. Every bottle below has been selected to complement steak - filter by style or scroll to find your match.