There’s something timeless about a perfectly seared steak paired with a rich red wine. Whether it’s a bone-in ribeye or a pepper-crusted filet, the right wine doesn’t just complement the meat—it elevates the entire meal. That’s where Steakhouse Reds come in: bold, structured wines with enough intensity to stand up to beef’s richness and enough finesse to enhance every bite.
What Makes a Wine a “Steakhouse Red”?
These wines aren’t just bold for the sake of it. Steakhouse Reds are typically:
- Full-bodied with high tannins that cut through fat
- Deeply concentrated with flavors of dark fruit, spice, and earth
- Oak-aged for added depth, texture, and complexity
They’re the wines that hold their own next to a sizzling porterhouse—and often taste even better when there’s a little char on the plate.
Classic Steakhouse Red Varietals
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Cabernet Sauvignon
The undisputed king of steak pairings. With bold tannins and notes of blackcurrant, cedar, and graphite, a great Cab brings out the best in grilled and roasted meats. We recommend Caymus California Cabernet Sauvignon 2022 and Quilt Cabernet Sauvignon 2022. -
Syrah / Shiraz
Spicy, smoky, and packed with plum and pepper, Syrah loves a steak with a charred crust. Look to the Rhône for Old World elegance, or Australia for a fuller, juicier style. We recommend Mollydooker The Boxer Shiraz 2022. -
Malbec
A favorite for ribeye or skirt steak, Malbec delivers velvety tannins and flavors of blackberry, cocoa, and spice. Argentina’s high-altitude expressions are especially steak-friendly. We recommend Alamos Malbec 2023. -
Zinfandel
Big, juicy, and often a little spicy, Zin is great with barbecue, dry rubs, and smoky flavors. It’s not your typical steakhouse red—but when it works, it really works. We recommend Rombauer Zinfandel 2022. -
Red Blends
Many modern Steakhouse Reds are blends—crafted for structure, boldness, and balance. Look for Bordeaux-style blends (Cab/Merlot-heavy) or New World versions from California or Washington. We recommend The Prisoner and Orin Swift Eight Years in the Desert.
Pro Tips for Pairing
- The bolder the cut, the bolder the wine. A fatty ribeye needs structure and grip, while leaner cuts like filet mignon pair well with smoother, more elegant reds.
- Mind the sauce. A wine’s flavor should enhance, not clash with, what’s on the plate. Peppercorn sauce? Go Syrah. Herb butter? Try a rich Merlot or Cabernet Franc.
- Decant for impact. Giving a young red some air can soften tannins and bring out hidden layers—just what you want before diving into a hearty steak dinner.
Explore Our Steakhouse Reds Collection
Whether you’re firing up the grill or heading to your favorite steakhouse, now’s the time to stock up. Our curated collection of bold reds brings together the classics and the cult favorites—each one ready to raise the bar on your next steak night.