Beer or Wine – What is the Perfect Steak Pairing?
As a foodie and an admirer of both craft beer and fine wines, I often wonder what the perfect food pairing is. What follows is a monthly debate on just that. Once a month I’ll toss out a food for pairing suggestions from my fellow beer geeks and wine nerds. Some dishes will come with a convention that popular opinion dictates a specific pairing. Other posts will present a dish that is a toss-up between beer or wine. I look forward to hearing your suggestions in this conversation. Be creative, challenge norms, have fun, and check back often to read what others have to say.
For this inaugural Beer or Wine Pairing post, I present a dish that can really go either way – dry aged steaks. For this particular dish, the steak was grilled and served with an accompanying au poivre sauce and a side of sautéed mushrooms. Steak is one of those dishes with strong supporters on both sides of the beer versus wine debate. Wine nerds will say a heavy, red wine like a cabernet is necessary to match the complexities of the meal (sweet and spicy sauce, juicy red meat). Beer geeks will argue that grilled foods go best with beer, especially steak (something about grilling warrants a cold beer).
The traditions of the Gourmand household dictate that only a complex red wine could go with a meal as worthy for royalty as dry aged steaks. A few candidates immediately came to mind from our wine cooler – a Bordeaux, malbec, cabernet, zinfandel. We also had a bottle of Stone’s Imperial Russian Stout. Hmmm…. That would be different… After all, it was good enough for Catherine the Great… It was time to break tradition! The massive nature of this stout paired perfect with the bold flavors of the steak. The chocolate, the malt, and the roastiness of the beer blended with the sweet brandy and spicy peppercorns of the au poivre in a pairing perfect. Yes, Stone’s Imperial Russian Stout is worthy of a meal fit for royalty.
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What is your perfect pairing for steaks?
Stone and Steak – Stone Russian Imperial Ale with Dry Aged Ribeyes
I like Chardonnay best with my steak or your dad’s Cabernet
According to some wine nerds Chardonnay is a good pairing with steak
I am glad you finally found an “expert” to justifying your need to pair Chardonnay with EVERYTHING 🙂 I still don’t buy the steak argument.
Not sure I would agree, but I am willing to give the stout a try!
What is your perfect pairing then from the wine world?
Bryan, you won’t like this but with a good steak, I love a miller high life.
Kieth, this doesn’t surprise me. I often wonder what Lulu sees in you….
Honestly, my answer would depend on the day! Sometimes a robust stout just sounds good with a piece of grilled meat, but other days the more delicate intricacies of a zinfandel works best for my steak.
Just so we’re straight, you’re not referring a white zinfandel, are you?
Can I go off the list and say some sort of blue cheese? I did try ‘1554’ New Belgium with Beef Tenderloin and it was pretty good. But typically I go with a heavy red.
How would one drink blue cheese? I know! Stuff in olives and served in a martini! Yes, great idea 🙂
What type of red would you normally lean towards?
Lately, we have been buying old vine Malbecs. Last one was Gratia 2010 that we bought at a local wine shop.
Now you’re talking! Malbecs go perfect with grilled meats. Something about the guacho nature of a Malbec I think…
I see we shared some inspiration… 🙂
I don’t eat steak though, but I go for the beer anyway!
I don’t understand. Don’t eat steak?
Yep, I used those words in one sentence…! Please don’t kill me though.
I always go with Merlot
Good choice! Do you have a favorite?
Thanks for dropping by and liking my feijoas and figs post! You sure have fun with food and drink. Beer or wine with steak Depends on the occasion for me – and how hot the weather is. Do I want to be cooled down to enjoy my food, or warmed up?
Interesting take. A red wine is not always ideal on a hot summer evening.
I have never been much of a red wine drinker and most usually opted for beer with beef, beef of all kinds. Many months ago I visited the Pub at the Firestone Walker Brewery in Paso Robles California. On a recommendation from the server we ordered Firestone’s Parabola, a barrel aged Imperial Stout. OMG….pure heaven! Can’t buy it here in Texas but on my next trip back……Steak and Parabola!
Was it bourbon barrel aged or just oak aged? I had a bourbon barrel aged by Blue Mountain last night that was amazing. The booziness would pair well with steak.
Oh, this is not an easy things for me to say! As much as I love beer – and I do! – I have yet to find one that pairs better with a juicy steak than a tall glass of fruity, robust Shiraz. Please don’t tell my fellow beer snobs! I might get kicked out of the club!
It’s a toss up for me really. The Russian Imperial went well, but since then I have only paired heavy red wines.