How to Pair Cabernet Sauvignon with Steak
By Alcohol Delivery Los Angeles | Sipsy: LA's Best Alcohol Service | Published: 2026-10-19
Category: How-to Guides
Learn how to pair Cabernet Sauvignon with steak, from choosing the right cut to serving temperature. Discover why this bold red is a classic match.
Quick Answer
For a foolproof steak pairing, choose a bold Cabernet Sauvignon with firm tannins and dark fruit flavors—like the BV Napa Valley Cabernet—and match it with a fatty cut like ribeye or New York strip.
Why Cabernet Sauvignon Works with Steak
Cabernet Sauvignon's high tannin content interacts with the protein and fat in steak, softening the wine's grip while cleansing your palate. The wine's dark fruit notes—black cherry, cassis—complement the savory, charred flavors of grilled meat.
Not all steaks are equal. Fatty cuts like ribeye and porterhouse stand up to bold tannins, while leaner cuts like filet mignon may taste overwhelmed. For leaner steaks, consider a softer red or a Cabernet with more age.
Choosing the Right Steak Cut
The best steak for Cabernet Sauvignon is one with good marbling. Ribeye, New York strip, and T-bone all have enough fat to balance the wine's structure. If you prefer filet mignon, which is lean, a sauce or compound butter can help bridge the gap.
How you cook the steak matters too. Grilling or pan-searing creates a crust that adds umami and pairs beautifully with the wine's oak influence. Avoid overly sweet glazes that can clash with the wine's fruit.
Step-by-Step Steak and Cabernet Pairing
- Pick a bold Cabernet: Choose a Cabernet Sauvignon with firm tannins and dark fruit flavors. Look for Napa Valley bottlings like BV Napa Valley Cabernet, which offer structure and depth. Check the label for 'Napa Valley' or similar appellation to ensure quality.
- Select a fatty steak cut: Opt for ribeye, New York strip, or porterhouse. These cuts have enough fat to soften the wine's tannins and enhance its fruit. Avoid lean cuts like filet mignon unless you add a rich sauce.
- Cook steak to medium-rare: Aim for medium-rare (130-135°F internal) to keep the meat juicy and tender. Overcooking dries out the steak and makes the wine taste harsher. Rest the steak for 5 minutes before slicing to retain juices.
- Serve at the right temperature: Serve Cabernet Sauvignon at 60-65°F. If the bottle has been stored warm, chill it for 20 minutes in the fridge before opening. Use a thermometer to check wine temperature if you're unsure.
- Pair with complementary sides: Choose sides that don't overpower the wine: roasted vegetables, mashed potatoes, or a simple green salad. Avoid overly spicy or vinegary dishes that clash. Keep sides simple to let the steak and wine shine.
A Cabernet Worth Trying
- BV Napa Valley Cabernet Sauvignon - 750ml: Beaulieu Vineyard Napa Valley Cabernet Sauvignon sources fruit from vineyards across the valley, where diverse soils and microclimates contribute complexity and balance. This valley-wide sourcing gives the wine a layered profile that stands up to rich, fatty steaks while still offering approachable fruit.
BV Napa Valley Cabernet Sauvignon - 750ml
