Red wine and steak is one of the classic combinations. These days, in fact, you can't walk into one of the big steak house chains (Capital Grille, Flemings, Sullivan's) without being confronted with a less-than-subtle wall of wine with the big, brawny reds on full display. Names like Opus One, Screaming Eagle, and Caymus practically jump out at you. But the real question is this: Do all red wines pair well with all steaks? And why is the pairing so good in the first place? The answer to the second question is tannins. Those mouth-drying, slightly bitter little buggers offset all the fat and protein-richness in a steak. And at the same time, that fat and protein calm down any overly aggressive tannins. The result is a pairing of harmony and balance. The answer to the first question, however, is no: Not all red wines and steaks pair well. Just focus on weight here: A rich, fatty steak like a rib-eye is perfect for a monstrous California Cabernet. But a subtle, tender filet mignon needs something more subtle, like a Bordeaux. But as long as you balance the weight of both the wine and the meat, you'll be just fine.
Steak
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Chuck Steak
A cut from neck to the ribs. Usually one of the cheaper cuts of meat, chuck is popular for use in ground beef due to its rich flavor and balance of meat and fat.
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Cube Steak
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
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Filet Mignon
A small, choice cut from the small end of the tenderloin; the most tender and most expensive cut by weight.
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Flank Steak
From the underside. Not as tender as steaks cut from the rib or loin. The Flank Steak is the traditional cut for use in London Broil.
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Flat Iron Steak
A cut from the shoulder blade. The Flat iron cut is also known as top blade or patio steak, and the Butler's steak in the UK. Due to its marbling this steak has been used more often in up scale restaurants.
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Hanger Steak
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. In French, called an "onglet."
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Rib Eye
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.
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Rump Steak
Or round steak. A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly.
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Sirloin Steak
A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
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Skirt Steak
A steak made from the diaphragm. Very flavorful, but also rather tough.
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Strip Steak
A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
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T-Bone and Porterhouse Steak
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally tougher in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.