What wine goes with steak? Pour Cabernet Sauvignon with rich, marbled cuts such as ribeye and New York strip. Choose a softer red, such as Pinot Noir, for lean filet mignon with a mushroom sauce. Reach for a fruit-forward red blend with rubs, marinades and sauces. The cut, the doneness and the sauce each shift the match.
Why does Cabernet Sauvignon go with steak?
It comes down to tannin, the drying grip that red wine takes from grape skins and seeds. Cabernet Sauvignon has plenty of it. On its own, that grip can feel firm.
Steak changes that. Protein and fat coat the palate and bind with tannin, so a firm red tastes rounder next to a juicy bite. In turn, the wine refreshes your palate between rich mouthfuls.
Char and salt matter too. A seared crust is savory and a little bitter, and ripe dark fruit balances it. That is why a full-bodied red with dark berry notes suits most steaks.
The leaner the cut, the less fat there is to soften tannin. Lean steaks do better with a gentler red. Our guide to types of red wine sorts them from light to bold.
Does the cut of steak change the wine?
Yes. Marbling is the thing to read. The more fat a steak carries, the bolder and firmer the red it can take.
| Cut | What it is like | Wine style | ONEHOPE bottle |
|---|---|---|---|
| Ribeye | The most marbled; rich and juicy | Bold, structured Cabernet Sauvignon | Reserve Paso Robles Cabernet Sauvignon |
| New York strip | Firm and beefy, with a fat cap on one edge | Full-bodied Cabernet Sauvignon | Vintner Cabernet Sauvignon |
| Filet mignon (tenderloin) | Lean, tender and mild | Smooth Cabernet, or Pinot Noir with a mushroom sauce | Vintner Cabernet Sauvignon or Reserve Monterey Pinot Noir |
| Porterhouse and T-bone | Strip on one side, tenderloin on the other | Cabernet Sauvignon that suits both | Vintner Cabernet Sauvignon |
| Flank and skirt | Lean, beefy, often marinated | Cabernet with blue cheese; red blend with chimichurri | Reserve Paso Robles Cabernet Sauvignon or Vintner Red Blend |
| Sirloin and tri-tip | Moderately lean; everyday grilling | Fruit-forward red blend | Vintner Red Blend |
| Chili-rubbed or barbecue-sauced steak | Spice, smoke and sweetness | Ripe, smooth red blend | Vintner Red Blend or Field to Table Red Blend |
Ribeye. The richest cut takes the boldest bottle. Our 2024 Reserve Paso Robles Cabernet Sauvignon is bold and densely structured. Its dried herbs, vanilla and chocolate meet the fat and the charred crust.
New York strip. Strip is firm and beefy, with less marbling than ribeye. The 2023 Vintner Cabernet Sauvignon brings dark berries, toffee and hints of vanilla to a well-seared crust.
Filet mignon. Filet is tender but lean, so heavy tannin has little fat to work on. We pair Vintner Cabernet Sauvignon with beef filet, and its smooth style frames the meat. With a mushroom sauce, pour the 2022 Reserve Monterey Pinot Noir. Its umami note meets the mushrooms, and dried cranberry and cherry keep it bright.
Porterhouse and T-bone. One bone holds two steaks: strip on one side, tenderloin on the other. Vintner Cabernet Sauvignon has the body for the strip and stays smooth beside the leaner tenderloin.
Flank and skirt. Cooks usually marinate these lean, beefy cuts, grill them hot and slice them thin. We pair Reserve Paso Robles Cabernet Sauvignon with blue cheese stuffed flank steak. For skirt steak with chimichurri or fajita spices, the 2022 Vintner Red Blend brings cherry, raspberry and cocoa powder. Its ripe fruit stands up to garlic, herbs and chili. Making steak tacos? See our guide to wine with tacos.
Sirloin and tri-tip. These weeknight and cookout cuts are leaner than ribeye but full of flavor. A fruit-forward red keeps things easy. Vintner Red Blend has a smooth, full-flavored palate, and we also pair it with grilled bacon burgers and BBQ ribs.
Chili rub or barbecue sauce. Heat and sweetness change the rules. Alcohol and firm tannin make chili taste hotter, so a smoother, fruitier red works better. Vintner Red Blend fits. For a dry rub heavy on cumin or smoked paprika, try the 2021 Field to Table Red Blend. Its spice and leather notes echo the rub, and dark cherry keeps it generous. Slow-cooking instead? See wine with pot roast and beef stew.
Does doneness change the wine?
It does. Rare and medium-rare steaks keep more fat and juice. That moisture cushions a firm red, so a young, bold Cabernet tastes smooth.
A well-done steak loses much of its fat and juice on the grill. With less to soften it, a high-tannin wine can taste harsh or bitter. If you like steak well done, choose a softer, fruitier red, such as Pinot Noir or a red blend.
Medium sits in between, and most Cabernets still work there.
Serving the bottle at the right warmth matters too; see our guide to serving temperature for red wine.
What wine goes with steak sauces and toppings?
The sauce often carries the loudest flavor on the plate, so let it guide the bottle.
- Peppercorn sauce: Cabernet Sauvignon. Cracked pepper and cream suit a full red with dark fruit, such as Vintner Cabernet Sauvignon.
- Béarnaise or herb butter: Cabernet, or a rounded Chardonnay. The 2023 Vintner Chardonnay has a rich, creamy palate with green apple and bright citrus to meet the butter.
- Mushroom sauce: Pinot Noir. An earthy, savory sauce suits the umami note in Reserve Monterey Pinot Noir.
- Blue cheese crust or crumble: Cabernet Sauvignon. We pair both Vintner Cabernet Sauvignon and Reserve Paso Robles Cabernet Sauvignon with blue cheese.
- Chimichurri: a red blend. Vinegar and fresh herbs suit a juicy, fruit-forward red such as Vintner Red Blend.
Can you drink white or sparkling wine with steak?
Yes. Fat and salt welcome acidity and bubbles as much as tannin.
For steak frites, open Vintner Sparkling Brut. Its bubbles and green apple freshness cut through salty fries and rich steak alike, the same reason we pour it with fish and chips.
For a steak basted in butter, garlic and thyme, pour Vintner Chardonnay. Its creamy palate mirrors the butter, and bright citrus keeps each sip lively. A dry rosé also works with grilled steak, especially outdoors.
Planning a roast or a cookout?
Our Christmas dinner wine pairings cover prime rib, roast beef and beef tenderloin roasts. For burgers and ribs alongside the steak, turn to our summer BBQ wine pairings.
Ending with a blue cheese course? Our wine and cheese pairing guide matches reds to bold, salty cheeses. For chicken, salmon, pasta and more, see the food and wine pairing chart.
Browse the red wine collection for more bottles, and see how ONEHOPE wine gives back.
Frequently asked questions
What is the best red wine for steak?
For rich, marbled cuts such as ribeye and strip, pour Cabernet Sauvignon. Its firm tannin softens beside the fat, and its dark fruit meets the char. For lean filet, a softer red such as Pinot Noir works well. Malbec, Syrah and Zinfandel are other steak-friendly reds.
What wine goes with filet mignon?
A smooth Cabernet Sauvignon or a Pinot Noir. Filet is lean and mild, so it suits gentler tannin. We pair Vintner Cabernet Sauvignon with beef filet. With a mushroom sauce, try Reserve Monterey Pinot Noir.
What wine goes with ribeye?
A bold, structured red. Ribeye's marbling softens firm tannin, so a full Cabernet Sauvignon works. Reserve Paso Robles Cabernet Sauvignon brings dried herbs, vanilla and chocolate to the plate.
Can you drink white wine with steak?
Yes. A rich, creamy Chardonnay suits steak cooked in butter or served with béarnaise. Crisp sparkling brut suits steak frites, where bubbles cut through salt and fat.
