The short answer: a bold, firm red. Malbec and Cabernet Sauvignon are the classics. Pour one at 16–18 °C, slightly cooler than the room.
Why it works
Red wine gets its grip from tannin. On its own, tannin can feel dry and rough. Meet it with protein and fat, and something lovely happens: the tannin binds to the meat, the wine softens, and the next bite tastes fresher.
A well-seared steak brings char, salt and rich fat. It needs a wine with enough body and dark fruit to stand beside it. A light, delicate red would simply disappear.
The fries matter too. Salt makes red wine taste rounder and less bitter, so a salty frite is a quiet ally.
Our bottle
Catena Malbec from Mendoza (about €15). Grown high in the Andes, it has dark plum, violet and a velvet grip. It is ripe enough for the char and firm enough for the fat.
Other good choices
- Cheaper: a Côtes du Rhône, softer and spicier.
- For a special night: a red Bordeaux from the Médoc, with more cedar and structure.
- Lean cut, like fillet: go lighter, towards a Pinot Noir or a Rioja Crianza.
Watch out for
- Béarnaise or peppercorn sauce. Both are rich. Keep the red bold, but avoid very oaky wines that clash with the pepper.
- Very lean meat with a very tannic wine. Without fat to soften it, the wine tastes harsh.
Serve it right
Open the bottle 20 minutes ahead. Use a large glass. If the wine has been in a warm kitchen, give it 15 minutes in the fridge.
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Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.