Pairing Steak and Wine

Sirloin Steak and Cabernet Sauvignon

The sirloin steak, known for its robust flavour and slightly firmer texture, pairs beautifully with a glass of Cabernet Sauvignon. The full-bodied nature of Cabernet Sauvignon, with its bold tannins, complements the meaty richness of the sirloin, making every bite and sip a harmonious experience.

Ribeye Steak and Shiraz

Ribeye, with its rich marbling and deep flavour, finds a perfect match in Shiraz. The spiciness and vibrant fruit notes of a good Shiraz enhance the succulent fat of the ribeye, creating a balance that is both invigorating and satisfying. This pairing is particularly popular in UK steakhouses.

Fillet Steak and Pinot Noir

The fillet steak, known for its tenderness and subtle flavour, pairs best with a wine that complements its delicacy. Pinot Noir, with its lighter body and nuanced flavours of cherry and earth, doesn't overpower the fillet. Instead, it adds a delightful complexity that truly honors the steak’s refined nature.

T-Bone Steak and Merlot

The T-bone, a cut that offers the best of both worlds with its sirloin and fillet, calls for a versatile wine like Merlot. Merlot’s smooth tannins and dark fruit flavours bring out the best in both parts of the T-bone, providing a rounded, flavourful experience that is hard to beat.

Rump Steak and Malbec

Rump steak, known for its leaner profile yet flavourful taste, pairs splendidly with Malbec. The inherent richness and slightly spicy notes of a good Malbec can cut through the texture of the rump steak, enhancing its natural flavours and making each bite a delight.