Your Ultimate Guide to Steak and Wine PairingsA pan-seared steak is an exercise in simplicity, making it the perfect centerpiece for a relaxed Valentine's evening meal at home. Here are a few nuances to explore when picking which wine to sip alongside your steak. The tannins in red wine (which create an astringent and drying feeling in your mouth) are softened into submission by the fat in a steak. To pick the wine that will complement your beef, consider the cut and level of doneness of the steak. If you prefer a leaner steak like filet mignon or some cuts of sirloin, look for a wine with a bit less tannin, because the steak will not have enough fat to soften it. However, a cut with more fat, like ribeye, New York strip, or skirt steak can handle a more brawny wine. You should also consider how long you prefer to cook your steak. A juicy wine can help boose the flavor of a well-done steak, while a medium rare steak can handle an earthier or aged old world wine with more tobacco and barnyard notes.

This recipe is simple and classic: steak, hot pan, red wine pan sauce. There are lots of delicious wine pairing options that will complete the meal and not overwhelm the flavor of the meat. What's your favorite wine to pair with steak? Pan-Seared Steaks with Red Wine Pan Sauce »best red wine for vegetarian food A cheerful and inexpensive Cabernet Sauvignon from California, like the 2009 Wyatt Cabernet, can easily donate a cup to the pan sauce and then accompany the dish itself. best wine brand in saThis wine doesn't try to overextend its reach: only 10% is aged in oak, which lets the juicy berry fruit flavors shine through. what red wine goes with salmon($10-15, find this wine)top wine destinations 2015

An earthy Carmenère from Chile, such as the 2008 Chono Reserva, is ideal for a rare ribeye or strip steak. Blackberry and brambly fruit are laced with silky tannins and a hint of spice. (Around $12, find this wine) Madiran from Southwest France is a great alternative for Bordeaux and Cabernet Sauvignon lovers. best wines under 15 bcMade predominately from the deeply astringent Tannat grape, these wines come into their meat-loving own with a little age. taken wine where to buyThe bold and brash tannins want—even need—a rich bite of steak. Dirt-strewn dark fruit flavors are delightful in the Chateau Peyros Madiran 2004. Give this a bit of time in a decanter to open up. (Around $18, find this wine) Syrah, especially from the Northern Rhône, can also be a splendid pairing. The cracked black pepper and rich herbal notes of these powerful but elegant wines echo the steak's preparation, and smooth tannins lend themselves to a leaner cut.

Try the 2007 Les Lézardes Syrah for a great value from the heralded Côte-Rôtie producer Rene Rostaing. ($27-35, find this wine) About the Author: Sarah Chappell is a wine writer and -monger living in Brooklyn. She holds the Advanced Certificate with Distinction from the Wine and Spirit Education Trust and contributes to Palate Press. Down Home with the Neelys 2 tablespoons olive oil 2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 1 shallot, finely chopped 2 teaspoons chopped fresh thyme leaves 1 cup dry red wine Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes.

You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top. Recipe courtesy of The Neelys Make It 5 Ways: Steak New York Strip Steaks with Red-Wine Sauce New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard. Great tips & recipes delivered to your inbox. 3 tablespoons vegetable oil 4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dry Coarse salt and freshly ground pepper 3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon 1/2 cup beef stock 3 tablespoons cold butter, cut into pieces 1 tablespoon plus 1 teaspoon Dijon mustard

Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven. Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.New York Strip Steak Dinners with Wine & Cheesecake for 2 or 4 at Vince Neil's Tatuado Eat Drink Party (49% Off) Two 8oz NY Strip Steaks, One Bottle Red or White Wine, and One Large Slice of Cheesecake for Two Four 8oz NY Strip Steaks, Two Bottles Red or White Wine, and Two Large Slices of Cheesecake for Four

Choose Between Two Options $39 for two 8oz. New York strip steaks, one bottle of red or white wine, and one large slice of cheesecake for two ($76.96 value) $78 for four 8oz. New York strip steaks, two bottles of red or white wine, and two large slices of cheesecake for four ($153.92 value) Steaks come with a side of vegetables and fries. Promotional value expires 120 days after purchase. Amount paid never expires. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Offer is not eligible for Groupon promo codes or other discounts. About Vince Neil's Tatuado Eat Drink Party Vince Neil has three very relatable passions: eating, drinking, and partying. He also has a fourth, less relatable passion: shrieking "Friday night and I need a fight" at arenas around the country as Mötley Crüe's lead vocalist. At Neil's Best of Las Vegas 2016 Award-winning restaurant in the Strip's Circus Circus hotel, all four of these enthusiasms somehow fit in one raucous space.

Below, some highlights of the experience. Obviously—it's inspired by Neil's lifestyle. That means walls covered with tattoo imagery and shots from photographer Mark “Weissguy” Weiss, the man behind some of glam rock's most iconic pictures. Diners who poke around will also find some of Mötley Crüe's gold and platinum records adorning the walls. The menu covers the two key party food groups. That's steaks and margaritas, of course. The steaks are custom-grilled New York strip steaks; the margaritas are served in giant, flute-like souvenir glasses. Upstairs, there's a party bus. Officially called Vince Neil's Party Bus Bar, the upstairs establishment is a cross between a bar and a time machine, transporting guests to the Mötley Crüe tour bus of yore. Flair bartenders mix drinks and pour shots, and party girls keep the mood festive all night. Breakfast accommodates people who were out late. The team serves iconic hangover plates, such as steak and eggs or biscuits and gravy, until 1 p.m.