Wines that pair with

Pan-grilled Steak

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American Cabernet Sauvignon

Classic

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.

Why it works with Pan-grilled Steak

American Cabernet Sauvignon gives Pan-grilled Steak a savory partner — cherry, leather, and a touch of acid.

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Argentine Malbec

Classic

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.

Why it works with Pan-grilled Steak

The friendly middle ground for Pan-grilled Steak: Argentine Malbec's balance lets the meat lead.

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Argentine Red

Classic

Red · Medium · Dry

Mendoza Malbec country — plummy, full-bodied reds with cocoa, violet, and supple tannins. Reliably excellent at most price points.

Why it works with Pan-grilled Steak

The friendly middle ground for Pan-grilled Steak: Argentine Red's balance lets the meat lead.

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Shiraz

Classic

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Why it works with Pan-grilled Steak

Shiraz's weight matches Pan-grilled Steak's heft; the tannins keep the palate clean between bites.

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