Whether it is with family members at home or trying to impress your work colleagues, having the perfect combination of wine and a brilliant recipe for steak on the grill, is one of the best ways to make a lasting impression and memory. For most, a great stake is only available at a steakhouse, but there are actually many recipes that allow you to bring out the best of each cut at home on your grill. Choosing the perfect wine to further complement the cut you’ve selected is what turns a great steak into a memorable meal.
The Safest: Cabernet Sauvignon
Beefsteak already provides so much flavour, which isn’t only unique but somewhat powerful as well. Therefore, a full-bodied wine won’t disappoint if it’s combined with just about any cut of beef. However, since the wine offers a lot of flavours itself, you have the opportunity to add a touch to your steak as well.
If you pair the meat with a Cabernet Sauvignon, add some additional flavour to the meat, which can either be a stronger spice with herbs, an interesting marinade or you can go all out with an interesting source with some pepper. With this wine, feel free to choose a hearty piece of beef with a fair amount of fat as the higher alcohol levels of the wine compliment it.
Getting Creative: Zinfandel
Even though a zinfandel doesn’t provide the same full-bodied features of a Cabernet Sauvignon, it still comes with a heart explosion of flavours that offers a rich ting to the pallet, especially with the bold spiciness of the grapes. This wine pairs well with just about any cut, but you’d want to choose one with a bit of fat, once again allowing the wine to compliment it with richer flavours.
Therefore, you’d want to avoid the zinfandel when settling on a fillet as it doesn’t include any fat and the rich flavour of the wine might seem a little overpowering. Instead, choosing a T-bone, rump, rib-eye and even porterhouse would be a much better combination.
Zinfandel is a great wine to prepare the meat as well, especially with cuts that aren’t as high quality as the prime cuts. Marinade the meat in the wine for about 2 to 4 hours before starting the grill, allowing the flavours to soak into the meat for a truly memorable steak.
Trying the New: Malbec
Malbec is the cheaper option of the wines mentioned above but offers a brilliant pair with just about all forms of beef. It’s dark, rich and brilliant for steaks on the grill, especially since with a cut offering some fat. However, even with fillet, it has proven to be a friendly companion that allows the natural flavours of the meat to be the star of the meal.
With a Malbec, it’s best to choose a cut with great flavour, including rib-eye and fillet. These might be the most expensive cuts, but you’ll luckily get to save on the wine as it’s only now becoming a hit for steak lovers.