Eye Steak

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

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Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Eye Steak · Eye-filet Steak · Eye Fillet Steak +6 more Eye Steak · Eye-filet Steak · Eye Fillet Steak · Rib Eye Bone In Steak · Beef Eye Fillet Steak · Eye Fillet Steak Red Wine · Rib Eye Steak Barbecue Sauce · Grilled Rib Eye Steak With Chimichuri Rojo Sauce · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Eye Steak · Eye-filet Steak · Eye Fillet Steak +6 more Eye Steak · Eye-filet Steak · Eye Fillet Steak · Rib Eye Bone In Steak · Beef Eye Fillet Steak · Eye Fillet Steak Red Wine · Rib Eye Steak Barbecue Sauce · Grilled Rib Eye Steak With Chimichuri Rojo Sauce · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Grilled Spiced Rib-eye Steaks · Rib-eye Steaks With Béarnaise Butter · Rib-eye Steak Au Poivre With Balsamic Reduction +1 more Grilled Spiced Rib-eye Steaks · Rib-eye Steaks With Béarnaise Butter · Rib-eye Steak Au Poivre With Balsamic Reduction · Rib-eye Steaks With Mushrooms, Brandy And Blue Cheese

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Rib Eye Steak · Eye-filet Steak · Peppered Rib-eye Steaks +1 more Rib Eye Steak · Eye-filet Steak · Peppered Rib-eye Steaks · Rib-eye Steaks With Port And Mushroom Ragoût

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Eye Fillet Steak · Rib Eye Steak Barbecue Sauce · Grilled Rib Eye Steak With Chimichuri Rojo Sauce +1 more Eye Fillet Steak · Rib Eye Steak Barbecue Sauce · Grilled Rib Eye Steak With Chimichuri Rojo Sauce · Rib-eye Steak With Gorgonzola Cheese And Red Wine Vinaigrette Salad

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Cajun Rib-eye Steak · Rib-eye Steaks With Port And Mushroom Ragoût · Spicy Barbecued Rib-eye Steaks With Smoked Vegetable Salsa

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Rib-eye Steaks With Port And Mushroom Ragoût · Rib-eye Steak Au Poivre With Balsamic Reduction · Spicy Barbecued Rib-eye Steaks With Smoked Vegetable Salsa

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Rib Eye Steak · Eye-filet Steak · Peppered Rib-eye Steaks

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

Works with Rib Eye Steaks With Balsamic Vinegar Glaze · Spicy Barbecued Rib-eye Steaks With Smoked Vegetable Salsa

Red · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Works with Rib Eye Steaks With Balsamic Vinegar Glaze · Rib-eye Steaks With Port And Mushroom Ragoût

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Cajun Rib-eye Steak · Grilled Spiced Rib-eye Steaks