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Favorite drink with a steak

I'm a burgeoning eater, and as I've found new tastes I've changed (in good ways, I promise). Recently I've been exploring liquor, and I've found many drinks and wines and beers that are so good.

As I find quality wines and sort out my favorite drinks (I'm on a Sidecar kick at the moment), I keep finding different things that I like to cut the fat of a nice steak. I'm trying sous vide steak tonight, and can't decide on what to drink.

Made me wonder, what do you all like to drink with a steak?

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  1. A nice ah red ah wine. Cab, pinot, etc. Even a good chianti.

    13 Replies
      1. re: Chinon00

        Well, given that the poster said "I'm trying sous vide steak tonight", I'm guessing s/he means to include an awful lot of beef preparations as "steak". In that case, sure, why not? Red burgundies go nicely with stewed beef, which is what sous vide steak sounds like to me.

        1. re: tmso

          "Red burgundies go nicely with stewed beef, which is what sous vide steak sounds like to me."

          http://blog.khymos.org/2007/01/21/per...

          1. re: Chinon00

            Looks like a lot of work for an overcooked steak, but presumably you could hold it closer to 50 C than 60 C [is that safe?]. Okay, I'm with you then: Pinot [noir]? What's that doing in that list?

            1. re: Chinon00

              Then with respect I suggest you do a little research on the subject. More and more of the finest restaurants in the world are 'SVing' steak.....and basically everything else as far as proteins and veg. There simply isn't better way of cooking a steak IF it's done properly.

        2. re: Passadumkeg

          Chinster,Yes, a pinot noir (not a pinot griggio). Why not? I do agree with your later postings about wine, not cocktalis w/ steak.

          1. re: Passadumkeg

            When you have a piece of charred flesh of beef in your mouth the wine that your palate screams for is Pinot Noir?

            1. re: Chinon00

              Sure beats a Schmidt's of PHILADELPHIA!

                  1. re: Chinon00

                    Sorry, nothing specific in mind. But more the barnyard than the fruity-floral, if you know what I mean, not that I don't like the latter. Unfortunately the budget lately has run to inexpensive malbec (yay!), and beer.

                    1. re: Chinon00

                      I enjoyed the $11 bottle of Blackstone Pinot just the other night (from Amity Wine and Spirits. It had a slight smoky note. I had one or two other $10-12 bottles that I bought just for comparison. The McManis was not as good (at $11.00). The nicest was the $10 bottle of Pinot Noir from Italy. This is from Monte Degli Angeli, and from the Monferrato region of Piedmont. It is darker and bigger than the others and I'm not sure I would call it "classic Pinot" but it sure was excellent for the money. Good enough to stand up to some beef.

            2. You might want to pose this question on the wine, beer or spirits board, depending upon your preference.

              1. sort of depends on the cut & fat content of the meat, and the degree of doneness. but if you're looking for a wine to cut the fattiness of something like a ribeye [with a nice char on it], go for a tannic wine like a young Cab or Shiraz, a heartier Merlot, or even a Malbec.

                5 Replies
                1. re: goodhealthgourmet

                  I like a malbec, too, with a fattier cut of meat. I know people prefer heavier, like a bordeaux, but personally, I think it overwhelms it (and me). And, some cabernets are too light. I'm like goldilocks. I just had a rib eye at Rays the Steak and it was perfect with the malbec.

                  1. re: chowser

                    chowser, my birthday is coming up, and i think you just told me what to have: ray's ribeye with a bottle of malbec. do you get "extra char" like i've heard some order?

                    ps, isn't it against the law to do a "sous vide" steak?

                    1. re: alkapal

                      Happy Birthday, in case I forget!

                      I think you and Eat Nopal are my favorite posters on CH.

                      1. re: Soop

                        why thank you very much, mr. soop! i love my pals across the pond! ;-).

                      2. re: alkapal

                        I probably should have gotten the extra char. I'll bet it would have been even better but there is still a nice char to parts of it. Or, order it just because it's fun to say maillard. LOL, true about sous vide with a steak, like steaming crusty bread. And, it's not nearly as fun to say as maillard. Definitely get the malbec with it--it's a great pairing. Happy birthday, btw!

                  2. My choice with steak these days is Italian red wine specifically wine made from the Nebbiolo grape. Due to the higher acidity the wine virtually chews the steak for you. Just great eating.

                    2 Replies
                    1. re: Chinon00

                      Yes, but generations of Florentines will tell you that the best wine for steak, and they should know since it's their national dish, is Chianti classico. Nebbiolo may chew, but Sangiovese starts digesting the meat in your mouth.

                      1. re: mbfant

                        Now that's just a disturbing image!

                        I do love a good Chianti, though.