Best Drinks to Pair With Steak
There’s something primal about cutting into a perfectly cooked steak—the way the knife glides through tender meat, the rich aroma that rises with the steam, the first bite that makes everything else fade away. But here’s what separates a good steak dinner from an unforgettable one: what you’re drinking alongside it.
The right beverage doesn’t just accompany your steak; it transforms it. Think of pairing as a conversation between flavors, where each sip either complements what you’re tasting or provides a refreshing contrast that prepares your palate for the next bite.
Why Pairing Matters More Than You Think
Your taste buds experience fat, salt, umami, and char when you eat steak. The right drink can cut through richness, cleanse your palate, or echo those savory notes in ways that make both the food and beverage taste better than they would alone. The wrong pairing can leave you feeling overwhelmed or unsatisfied, like something’s missing from the equation.
Classic Wine Pairings That Never Disappoint
Cabernet Sauvignon remains the gold standard for steak pairings, and there’s solid reasoning behind this tradition. The tannins in Cabernet act like a reset button for your mouth, cutting through the fat of a ribeye or strip steak. Those dark fruit notes—blackcurrant, black cherry, sometimes a hint of tobacco—create a harmony with the meat’s savory depth that feels almost instinctive.
Malbec brings a different energy to the table. This Argentinian favorite offers softer tannins than Cabernet but maintains enough structure to stand up to bold beef flavors. The plum and blackberry notes add a touch of sweetness that works beautifully with any char or caramelization on your steak’s crust.
For those who find reds too heavy, Syrah or Shiraz provides a middle ground. The peppery notes in these wines create an almost spice-like enhancement to your steak, while the full body ensures the wine doesn’t get lost beside robust meat flavors.
Merlot deserves more credit than it typically receives. A quality Merlot brings velvety smoothness with moderate tannins, making it ideal for leaner cuts like filet mignon. The softer approach won’t overpower more delicate beef preparations.
Beer Pairings for the Hop-Inclined
Beer enthusiasts need not feel left out of the steak pairing conversation. Stouts and porters bring roasted malt flavors that echo the char on a grilled steak, while their creamy texture provides a luxurious mouthfeel that rivals any wine pairing.
IPAs might seem like an unusual choice, but the hop bitterness cuts through fat remarkably well, functioning similarly to wine tannins. The citrus and pine notes in many IPAs offer a refreshing counterpoint to rich, fatty cuts.
Brown ales and amber lagers provide middle-of-the-road options with enough malt backbone to complement beef without overwhelming your palate. These work particularly well with steaks that feature sweet or savory rubs.
Whiskey and Spirits With Steak
A good bourbon or rye whiskey brings caramel, vanilla, and oak notes that create beautiful flavor bridges with grilled or charred steak. The alcohol content cuts through fat while the sweetness balances savory elements. Try it neat or with a single ice cube.
Scotch, particularly those with some smokiness, pairs exceptionally with steaks cooked over wood or charcoal. The smoky notes create a layered experience where the drink and food share similar flavor profiles.
Non-Alcoholic Options Worth Considering
Sparkling water with lemon might sound simple, but carbonation cleanses your palate effectively between bites, while citrus brightness cuts through richness without adding competing flavors.
Iced tea, particularly unsweetened black tea, contains tannins similar to red wine. These naturally occurring compounds help reset your taste buds and prevent palate fatigue during a rich meal.
Coffee works surprisingly well, especially with steaks featuring peppercorn crusts or bold seasoning. The roasted notes in coffee complement char and create an unexpectedly sophisticated pairing.
Ginger beer (non-alcoholic) provides spicy brightness and carbonation that refreshes your palate. The ginger’s natural heat plays nicely with peppery steak preparations.
Matching Drinks to Specific Cuts
Your choice might shift depending on what’s on your plate. A fatty ribeye benefits from drinks with high tannins or acidity—think Cabernet Sauvignon or a hoppy IPA. A lean filet mignon pairs better with softer options like Merlot or a smooth brown ale that won’t overpower the subtle beef flavor.
Skirt or flank steak, often marinated and full of bold flavors, can handle equally bold drinks. Try a Malbec, a spicy Zinfandel, or even a margarita if you’re going with Mexican-inspired preparations.
Dry-aged steaks with their intensified, almost funky flavors need serious partners. Reach for a complex Bordeaux blend, an aged bourbon, or a robust imperial stout.
Temperature and Serving Considerations
Serve red wines slightly below room temperature—around 60-65°F. Too warm, and the alcohol becomes harsh; too cold, and you’ll miss the complex flavors. White wine or beer should be chilled but not ice-cold, as extreme cold numbs your taste buds.
Whiskey enthusiasts debate the ice question endlessly, but with steak, a single large ice cube that melts slowly often provides the perfect balance of dilution and temperature.
Trust Your Own Palate
Here’s the truth that sommeliers sometimes forget to mention: the best pairing is the one you enjoy most. Traditional guidelines exist because they work for many people, but your preferences matter more than any rule.
Experiment boldly. Try that rosé with your steak if it appeals to you. Pour a glass of Champagne alongside your ribeye. Mix up a cocktail you love. The perfect pairing is the one that makes your meal more enjoyable, not the one that follows someone else’s playbook.
The magic happens when you find that combination where each sip makes you appreciate the next bite more, and each bite makes the next sip taste better. That’s the real goal—creating those moments where everything just clicks.
About Tartan of Redlands
Tartan of Redlands stands as one of the city’s most cherished dining establishments, known for its timeless dedication to serving exceptional steakhouse classics. Established on April 15, 1964, this iconic venue has been a fundamental part of Redlands’ culinary scene, offering more than just a meal but a place where history and tradition thrive.
Founded by the Ctoteau brothers—Velmer, Al, and Art—the restaurant’s mission was clear: to provide outstanding food alongside genuine, warm hospitality. This vision laid the groundwork for a legacy that would span generations, turning the restaurant into a beloved local gathering spot.
Over the years, Tartan has undergone an organic evolution while maintaining its core values. Larry Westin joined the ownership, further solidifying the restaurant’s reputation. After his passing in 2003, his son, Larry Westin Jr., carried on the family’s traditions until 2015, when Jeff and Lisa Salamon took the reins.
Jeff Salamon brings a unique perspective to the restaurant, having spent his life in Boston and served as a Marine Corps veteran. His understanding of heritage, commitment, and community aligns perfectly with the restaurant’s own spirit, making him an ideal steward of its legacy.
The menu at Tartan remains a tribute to classic steakhouse fare, prepared with precision and dedication. On Saturdays, the restaurant features its renowned prime rib, while an impressive selection of premium steaks is offered year-round. The signature Redlands Tartan Burger has become a local favorite, and the well-stocked bar ensures that guests can pair their meals with top-quality drinks.
However, it’s the atmosphere that truly sets Tartan apart. Known as the “Cheers of Redlands,” the restaurant is renowned for its welcoming vibe, where guests—whether longtime regulars or newcomers—can expect the same friendly, comfortable experience that has been its hallmark for over six decades.
The restaurant’s appeal endures through every season. Its outdoor seating areas are perfect for enjoying Redlands’ pleasant weather in the spring and fall, while the inviting indoor space offers year-round comfort. Whether you’re planning a meal on the patio or enjoying the classic interior, Tartan of Redlands offers the perfect blend of tradition, quality, and the sense of community that turns dining into a memorable experience.
