Some of the most coveted wines on our list at Del Frisco’s Double Eagle Steakhouse New York are, of course, the great first growths of Bordeaux and California’s own version of the same — the “Cult Cabernet’s.” Let’s start with Bordeaux — we are talking about Chateau Lafite, Mouton, Haut-Brion, Latour, and Margaux — the big five. They have been heralded throughout history even prior to the 1855 classification that gave them their “First Growth” standing (Except for Mouton which was grandfathered in).
Bold, tannic reds are the classic match for steak: the fat and protein in beef bind to tannin and soften it, letting the wine taste smoother while cutting through richness. Reach for Cabernet Sauvignon, Malbec, or Syrah, then fine-tune to the cut — fattier cuts take bigger tannin, leaner cuts want a smoother, more elegant red.
Steak & Wine Pairings at a Glance
| Food | Recommended Wine | Why It Works |
|---|---|---|
| Ribeye (fatty, well-marbled) | Cabernet Sauvignon, full-bodied Napa or Bordeaux blend | Heavy intramuscular fat and protein bind Cabernet's high tannin, softening astringency while the wine's structure scrubs fat off the palate between bites |
| Filet mignon (lean, tender, mild) | Merlot or a softer Right-Bank Bordeaux | The delicate cut is overwhelmed by aggressive tannin; Merlot's plush, lower-tannin fruit matches the meat's subtle flavor without dominating it |
| New York strip (moderate fat, firm) | Malbec, Argentine (Mendoza) | Balanced marbling and beefy chew meet Malbec's ripe dark fruit and velvety tannin — enough grip for the fat, enough fruit for the char |
| T-bone / Porterhouse (strip + tenderloin) | Sangiovese or Chianti Classico | One steak, two textures; Sangiovese's acidity and savory tannin flex across both the fatty strip and lean fillet, refreshing each bite |
| Wagyu / heavily marbled beef | Syrah/Shiraz or aged Barolo (Nebbiolo) | Intense fat coats the palate; Syrah's peppery power and firm tannin — or Nebbiolo's high tannin and acidity — cut the richness so it never cloys |
| Peppercorn steak / steak au poivre | Northern Rhône Syrah (Côte-Rôtie, Crozes-Hermitage) | Syrah's black-pepper note echoes the cracked-pepper crust, a flavor-bridge pairing, while its tannin handles the peppercorn-cream sauce |
| Steak with blue-cheese butter | Zinfandel or Amarone della Valpolicella | Pungent salty blue cheese needs high ripeness and a touch of sweetness; Zin's jammy fruit and Amarone's raisined intensity stand up rather than clash |
| Grilled / charred steak | Oaked Cabernet Sauvignon or Australian Shiraz | Barrel-derived smoky, toasty char notes in the wine mirror the Maillard crust and grill smoke — an echo pairing that amplifies both |
| Steak with béarnaise sauce | Merlot or a smooth, medium-bodied Bordeaux | The rich buttery tarragon sauce softens perceived tannin, so a supple less astringent red keeps the pairing plush rather than harsh |
| Steak frites (bistro cut, fries) | Côtes du Rhône (Grenache-Syrah) or Beaujolais Cru | An everyday food-friendly red with fresh acidity and moderate tannin cuts the fried potato and casual cut without overthinking it |
| Tomahawk (large, bone-in, char-heavy) | Full-bodied Cabernet or Bordeaux blend, decanted | A big fatty showpiece cut demands maximum structure; decanted Cabernet's power and tannin scale to the size and the intense seared crust |
| Sirloin / leaner steak (top sirloin, rump) | Tempranillo (Rioja) or Grenache | A leaner firmer cut wants a mid-weight red with savory fruit and softer tannin; Rioja's balance and gentle oak flatter it without over-drying |
These Cabernet based wines have massive structure from tannin and oak aging as well as high acidity which makes them an easy pairing with a steak. I recommend going to the Old World heavy hitters especially when enjoying one of Del Frisco’s heritage, heavily-marbled steaks.
Wine and Steak Pairing Rules of Thumb
The fattier the steak the more you really need the acidity to cut through the fattiness and clean up the palate to savor the next bite. At Del Frisco’s we have a hard to find bone-in ribeye that is simply perfect in this instance. However, the deep marbling of the steak is not the only thing adding flavor to this cut, it is also cooked on the bone which imparts even more to the richness of the steak. This kind of cut needs a wine of sheer substance, but it also has to do its job of enhancing the experience.
RELALTED: Discover Some of the Best Red Bordeaux Food and Wine Pairings
Classed Bordeaux wines can get into the ring with this steak any day of the week. Of course, you don’t have to dig deep into your pockets to find some fabulous Bordeaux that are second labels of first growths and also second, third, fourth, and fifth growth Bordeaux. In this day and age there has been so much innovation in wine making and viticulture that vignerons are producing beautiful and approachable wines at all price points!
A new addition to the steak menu here at Del Frisco’s is our selection of Dry Aged steaks. These massively flavorful cuts with notes of hazelnut and blue cheese also lend themselves to pairing with beautiful Bordeaux’s as well as dense rich Super Tuscan blends like Guado Al Tasso, Tignanello, Sassicaia and Solaia.
Pairing Steak with Californian Wines
The Cult California Cabernet’s are always a hit here at Del Frisco’s Double Eagle Steakhouse, an ultra-premium steakhouse in Midtown Manhattan. These producers consider themselves to be the First Growths of California and they are not wrong. These are some of the most sought after wines in the world and most of them are tiny, small-lot production wines. I am, of course, talking about Screaming Eagle, Harlan, Bryant Family, Colgin, Araujo, Abreu, Dalla Valle Maya… The list goes on and on, and new comers show up all the time… such as Hundred Acre, Dana Estate, Scarecrow, Ovid, and Checkerboard.
These big bold lush cabs are equally delicious when paired with steaks but here I find it better to back off of the superbly dense steaks and settle on something with a leaner edge. Again, it’s all about balance. Our rare bone-in Filet with added flavor from the bone but not the marbling is absolutely perfect. As is the classic Strip steak which has a firm bold texture. These steaks are enhanced by the chewy black fruit and warm round tannins you find in classic California Cult Cab. These big names also have their “second wines” (less premium versions) as well, and if you are looking for that same bold style without the hearty price tag, I highly recommend looking into the second labels or sister wineries of the previously mentioned California giants!
How to Pair Steak & Wine Pairings
- Match weight to fat: fattier cuts (ribeye, wagyu, tomahawk) tame big tannin, so reach for full-bodied Cabernet, Syrah, or Malbec; leaner cuts (filet, sirloin) get overwhelmed, so choose smoother reds like Merlot, Tempranillo, or Grenache.
- Let fat and protein do the work: tannin binds to the fat and proteins in beef, softening astringency — the textbook reason steak and tannic red is the classic match.
- Echo the char: grilled or seared steak has smoky, caramelized Maillard notes, so oak-aged or naturally smoky wines (oaked Cabernet, Shiraz, Syrah) mirror and amplify them.
- Bridge on pepper: cracked-pepper crusts and steak au poivre link to Syrah, whose black-pepper aromatic (rotundone) is a direct echo.
- Pair to the sauce, not just the meat: blue-cheese butter needs a riper near-sweet red; buttery béarnaise softens tannin so a supple red shines; peppercorn sauces favor higher-acid savory reds.
- Serve reds slightly below room temperature (60–65°F) and decant big young tannic bottles 30–60 minutes to soften grip.
Frequently Asked Questions
What is the best all-around wine to pair with steak?
Cabernet Sauvignon is the classic default. Its full body, high tannin, and dark-fruit structure stand up to beef's fat and protein, which soften the tannin in return. For a versatile alternative, Malbec offers similar power with plusher, more approachable fruit.
Why does red wine taste better with steak?
Steak is rich in fat and protein, and tannin — the drying compound in red wine — binds to them. That interaction softens the wine's astringency so it tastes smoother, while the wine's structure and acidity cut through the meat's richness.
Can you drink white wine with steak?
Yes, though less traditional. A full-bodied oaked Chardonnay or rich white Rhône can work with leaner cuts or cream-sauced steaks. For bolder, fattier steaks, reds handle the fat and protein better, but a powerful white is a legitimate choice.
What wine goes with a fatty ribeye?
A fatty, well-marbled ribeye wants a big tannic red like a full-bodied Cabernet or Napa Bordeaux blend. The abundant fat binds the wine's substantial tannin, softening it, while the wine's structure scrubs richness from the palate.
What red wine pairs with filet mignon?
Because filet mignon is lean, tender, and mild, a very tannic wine overwhelms it. Choose a softer, more elegant red — Merlot or a plush Right-Bank Bordeaux (Pomerol, Saint-Émilion) — whose gentler tannin and ripe fruit complement the subtle flavor.
Does Malbec or Cabernet go better with steak?
Both are excellent; the choice depends on the cut. Cabernet's higher tannin suits fattier, char-heavy steaks like ribeye or tomahawk. Malbec is plusher and fruitier with softer tannin, a great, more approachable match for New York strip or grilled cuts.