Few food and wine combinations beat a perfectly cooked steak and a glass of fine wine. The richness of beef, the char from the grill, and the savory depth all provide an ideal partner for wine, particularly reds with enough structure, tannins, fruit, and acidity to stand up to the meat.

It’s no secret why tannic reds work so well with steak. The proteins and savory juiciness in the beef soften the perception of tannins, creating an impression of smoothness and balance on the palate. After each flavor-filled bite, the wine’s acidity cuts through the meat’s scrumptious richness.

That’s said, there’s much more to steak and wine than simply reaching for a bottle of Cabernet Sauvignon. The cut of beef, its marbling, and preparation method all play a role in choosing a great pairing wine. A fatty ribeye cries out for a different wine from a delicate fillet steak, and accompanying sauces can shift the pairing dial considerably.

As the summer slowly fades, the leaves start to change, and the last BBQs are fired, we highlight five bold reds from around the world to match whatever delicious cut of steak you favor. Read on for a mini-deep dive into the best wine with BBQ steak.

Not all cuts of steak have the same characteristics, plus they’re cooked differently, so first things first: Consider the profile of the meat to guide you to the right wine. The key principle is to match the power of all of the ingredients in the dish to the intensity of the wine, while keeping in mind tannins and acidity to balance richness.

• Fatty steak

Go for a tannic, structured wine to match the richness of ribeye or Wagyu

• Lean steak

For a lean fillet with a delicate texture, avoid very powerful, tannic wines and pick a fresh, more elegant wine

• Rare steak

Rare beef features a soft and juicy texture, making wines with fresh acidity and finessed tannins ideal

• Well-done steak

A full, rich wine is the perfect pick for thoroughly cooked beef with its strong, roasted, savory flavors

• Pepper sauce

If you like pepper sauce on your steak, choose a spicy, full-bodied red to complement the flavors and textures

• Creamy sauces
  Acidity cuts through the rich, buttery character of creamy sauces, keeping the combo light and complementary
• Herb sauces
  If you’re adorning your steak with a fresh herb sauce, the perfect wine pick is a red with herbal, floral, or savory notes

• Barbecue and smoky flavors

Go for a wine with ripe fruit, spice, and savory tones to match and balance the smoky flavors of charred meat

Ribeye’s rich marbling and intense flavor need a wine with ample fruit and good structure. Mendoza Malbec is the perfect pick with generous layers of blackberry, plum, violet, and spice, while its firm yet smooth tannins balance the steak’s flavorsome fat. Higher-altitude expressions add acidity and freshness, introducing a lift to this pairing. Together, juicy BBQ ribeye and Argentine Malbec is one of the most iconic food and wine pairings.

What nails it?

• Ripe fruit
• Firm tannins
• Vibrant freshness
• Intense beef flavor

BBQ tip: Rib eye’s rich marbling can cause flare-ups, so keep a close eye on the flames. Sear over high heat for a crispy coat, then rest for around ten minutes before serving.

Tender and lean, fillet steak cries out for an elegant wine that won’t overwhelm its fine flavors and textures. A finessed Left Bank Bordeaux wine, led by Cabernet Sauvignon, offers good structure alongside dense layers of cassis, blackcurrant, cedar, and savory hints. Its robust tannins complement the beef, while its signature acidity adds freshness to the pairing. Bordeaux also has the bonus of working like a dream with sauces like Béarnaise or peppercorn, making it a versatile partner.

What nails it?

• Structure
• Acidity
• Elegant, complex build yet not overwhelming
• Lean fillet texture

BBQ tip: Fillet is lean, so the key is to avoid overcooking. Sear rapidly over high heat, then transfer to a cooler section of the grill if necessary and rest for up to ten minutes before serving.

Big and beefy, a delicious BBQ sirloin steak can stand toe-to-toe with a red wine with generous fruit, spice, and a good structure. Enter, Australian Shiraz. With its ripe blackberry, plum, pepper, spice, and savory tones, this wine is an excellent match. Barossa Shiraz especially is rich with concentrated fruit, while cooler-climate Australian styles feature a fresher, peppery profile. This red’s generous fruit and firm tannic backbone complement the steak, particularly when grilled over high heat.

What nails it?

• Rich fruit
• Structure
• Spice
• Savory complexity
• Beefy sirloin flavor

BBQ tip: Sirloin benefits from a hot, fast sear approach that forms a tasty caramelized crusty coating while keeping the center juicy. After BBQing, rest the meat for around 10 minutes before slicing to allow its juices to soak through.

A T-bone combines tenderloin and strip steak, so it calls for a wine with both solid structure and versatility. Chianti Classico, led by Sangiovese, is an ideal pairing wine, bringing bright cherry fruit, herbs, earthy notes, and savory spice. Its vibrant and balancing acidity cuts through the BBQ steak’s richness, while its smooth, firm tannins offer backbone without overpowering the meat.

What nails it?

• Acidity
• Fine tannins
• Cherry fruit
• Herbal and savory complexity
• Versatility

BBQ tip: T-bone is best cooked super quickly over high heat to develop a good, tasty, crusty coating while keeping the center of the steak juicy. Rest it for five to 10 minutes before serving.

Linking the East and West Coast, a classic New York strip and Napa Cabernet Sauvignon make an awesome pairing. The steak’s rich meaty flavors and marbling can match Napa Cabernet’s concentrated fruit, structure, and oaky complexity. Expect cassis and blackberry framed by cedar, graphite, tobacco, and spice. Mountain-grown, higher-altitude Napa Cabernets often add firmer tannins and bright acidity, while warmer sites tend towards richer, more layered fruit.

What nails it?

• Concentrated fruit
• Structured tannins
• Freshness
• Oak complexity· Rich, charred steak

BBQ tip: Sear the strip steak over very high heat to develop a deep, caramelized crust, then shift it to a cooler part of the grill to gently complete cooking. Rest for five to 10 minutes before serving.

It’s no surprise that wine temperature can make a difference to how well a steak and wine pairing works.

The received wisdom is to serve bold reds like Cabernet Sauvignon, Malbec, and Shiraz at room temperature, but when BBQ steak is part of the equation, a little bit of chill works well. When wine warms up, it accentuates tannins and alcohol, while a full, slightly cooler serving temperature highlights freshness and precision alongside the richness of steaks. We're not talking fridge cool here – just take care to keep a cap on wine temperature in the heat of an end-of-summer BBQ.

When it comes to youthful wines with good structure, a top tip is to decant them before serving. Think young Cabernet Sauvignon, Malbec, and Syrah; allowing the wine to breathe before enjoying will help the tannins soften.

Older wines ask for a more careful approach. Use decanting only to remove sediment rather than aggressive aeration.

There’s more to pairing the biggest with the boldest when it comes to red wine and steak. It’s about understanding the relationship between a red’s tannins, acidity, body, flavor, and texture, and matching those characteristics to the cut, BBQ cooking method, and range of sauces.

From Argentina to Australia, France to Italy, and the United States, there’s a red wine for every cut of BBQ steak, so enjoy this steak pairing guide and feast in style as the summer slowly becomes fall. Cheers!

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