Wine and Steak. The great combination of flavors and the vision of luxury (for some at least). What kind of steak are you eating?
Ribeye/T-Bone/NY Strip that has been grilled to a perfect medium rare with a nice char and tons of black pepper? Go for a Syrah from Australia (Barossa Valley) or the Northern Rhône (Hermitage, Crozes Hermitage or St. Joseph). The pepper and savory herb notes in the Syrah will nicely compliment your steak. Another great option is Cabernet Sauvignon from Chile, California, or Australia. All of these wines will have full bodied with high levels of tannin and rich, juicy red and black fruits. The fat from your meat will be cut by the level of tannin found in the wine.
Filet Mignon perhaps pan-seared and finished in the oven, accompanied by whipped potatoes or a starch of sort, and sautéed greens? Filet Mignon is from a muscle that doesn’t get a lot of movement so it is tender but has a delicate flavor profile. Look at a Pinot Noir with some new oak from a Burgundy Premier or Grand Cru, or a Barbera d’Asti with its tart red and black fruits and medium body would also be a nice pairing. Alternatively you could also look at a white Viognier wine from Condrieu. This wine is floral and full of apricots, peaches and pears but the acidity and full body would nicely contrast the rich meaty flavors of your dish.
