The Best Red Wine Pairings with Steak

The filet mignon is unbelievably tender and is an exceptionally lean cut of meat.  It has the least fat of any cut; this contributes to its delicate and mouth-watering taste, and because of this its most often served with sauces. When serving filet mignon that’s seasoned only with kosher salt and coarse ground pepper, pair it with a Pinot Noir.  When serving it with peppercorns and sauces, choose a rich smoky Chardonnay.

The New York Strip cut has a deep meaty flavor, is rich in marble, and is medium to moderate tender. New York Strip is very tasty when seasoned with just kosher salt and coarse ground pepper, but for a bolder taste, add garlic and onion salt. The standby and go-to pairing red wine is a bottle of Cabernet Sauvignon;  because of the wine’s juicy dark and deep fruity notes, it provides a bit of contrast to the cut’s meatiness.

If you want to go with a lighter red wine such as a Pinot Noir or Rose, serve the cut with a fresh salad topped with a dijon, olive oil, or balsamic dressing.

The Porterhouse steak contains cuts of the Filet Mignon and the New York Strip;  the two cuts are separated by the t-shaped bone. Porterhouse’s pair well with medium-body red wines that can handle the combined textures of the strip and the tenderloin.  Syrah pairs well because it falls in the middle; it’s not heavy like a Cabernet Sauvignon and light like a Pinot Noir. You can also opt to go with a Portuguese Red. Red wines that are rich and spicy in flavor are great companions for Porterhouse steaks.

For the best flavor, season with kosher salt and coarse ground pepper. For a bold flavor, add in smoked paprika; this will add in flavors of smoky spiciness; these flavors will go wonderfully with Cabernet Sauvignon, Bordeaux, and Malbec.