Flat Iron 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 Flat Iron Steak · Grill Flat Iron Steak · Grilled Flat Iron Steak +3 more Flat Iron Steak · Grill Flat Iron Steak · Grilled Flat Iron Steak · Cuban-style Flat Iron Steak · Flat Iron Steak Chimichurri Sauce · Flat Iron Steak With Burgandy Sauce

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 Flat Iron Steak · Grill Flat Iron Steak · Grilled Flat Iron Steak +3 more Flat Iron Steak · Grill Flat Iron Steak · Grilled Flat Iron Steak · Cuban-style Flat Iron Steak · Flat Iron Steak Chimichurri Sauce · Flat Iron Steak With Burgandy Sauce

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 Flat Iron Steak · Grill Flat Iron Steak · Grilled Flat Iron Steak

Red · Medium · 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.

Red · Medium · Dry

The classical claret style — Cabernet/Merlot-led blends from Bordeaux, black currant and cedar with serious structure. Cellar-worthy at any quality level.