Ask anyone what to drink with a steak, and the answer is almost always the same: red wine. A bold Cabernet Sauvignon or a smooth Malbec? Sure, they’re classics. But what if you’re not in the mood for wine, or you just fancy something a little different? Good news—there’s a whole world of incredible drinks that complement a perfectly cooked steak at restaurants in harbor view Suffolk just as well, if not better.
From craft beers and smoky cocktails to aged spirits and even teas, let’s explore some of the best alternative pairings that bring out the rich, savory flavors of a great steak.
1. Whiskey – The Bold and the Beautiful
A great cut of beef, seared to perfection, deserves a drink with just as much character. Enter whiskey. With its deep, complex notes of caramel, spice, and oak, whiskey is a natural match for grilled and charred meats.
- Bourbon: With its subtle sweetness and hints of vanilla, bourbon pairs beautifully with a smoky ribeye or a juicy New York strip. The caramel notes balance the rich fat content, creating an ultra-satisfying bite.
- Scotch: A peaty Islay Scotch, like Laphroaig or Ardbeg, adds an intense smokiness that enhances the deep, charred flavors of a grilled steak. On the other hand, a milder Speyside or Highland Scotch pairs well with leaner cuts like filet mignon.
- Rye Whiskey: Spicier and drier than bourbon, rye whiskey works well with peppery steaks like a blackened ribeye or a steak au poivre. The bite from the rye mirrors the bold seasoning of the dish.
For the ultimate pairing, try a whiskey neat or on the rocks. If that’s a little too intense, a classic Old Fashioned—whiskey, bitters, and a hint of orange—adds just the right amount of balance.
2. Craft Beer – Not Just for Burgers
Think beer is too casual for steak? Think again. A well-chosen craft beer has the depth and complexity to complement a steak’s umami-rich flavors just as well as wine.
- Stouts and Porters: Dark, roasted, and slightly bitter, these beers (think Guinness or Founders Porter) add a malty richness that pairs wonderfully with grilled steak. The coffee and chocolate notes contrast beautifully with the meat’s smoky crust.
- IPAs: A hoppy India Pale Ale with citrusy, piney flavors cuts through the richness of a fatty steak, acting almost like a palate cleanser between bites.
- Amber Ales and Brown Ales: Milder than stouts but still packed with caramel and toasty malt flavors, these beers complement steak without overpowering it. Samuel Smith’s Nut Brown Ale or Newcastle Brown Ale are great choices.
Pro tip: Pairing a dry-aged steak with a robust stout creates a match made in heaven—the deep, umami-packed flavors of the beef stand up to the rich, roasted notes of the beer.
3. Cocktails – Elevating the Experience
A well-crafted cocktail can do wonders for a steak dinner, balancing its richness with just the right mix of acidity, sweetness, and spice.
- Whiskey Sour: The bright, citrusy notes of a whiskey sour contrast beautifully with the deep, meaty flavors of a grilled steak, cutting through the fat while enhancing the seasoning.
- Negroni: The bittersweet combination of gin, Campari, and vermouth in a Negroni complements the smoky, charred edges of a well-seared steak.
- Manhattan: With its blend of rye whiskey, sweet vermouth, and bitters, the Manhattan is a classic pairing for a steak, adding a touch of sophistication to every bite.
For something lighter, a mezcal-based cocktail—like a smoky Paloma—offers a unique twist, with the earthy smokiness of mezcal amplifying the steak’s grilled flavors.
4. Aged Tequila – The Unexpected Powerhouse
Tequila and steak for your next meal at steak restaurants close to me? Absolutely. But not just any tequila—you want something aged.
- Reposado Tequila: Aged in oak barrels for two to twelve months, reposado tequila develops a warm, vanilla-like richness that pairs beautifully with grilled meats.
- Añejo Tequila: Aged for over a year, añejo tequila takes on deeper caramel and spice notes, similar to bourbon, making it a fantastic match for a well-marbled ribeye.
For a refreshing twist, try a tequila Old Fashioned—reposado tequila, agave syrup, and bitters. It’s smooth, complex, and enhances every bite of your steak.
5. Bold, Smoky Black Tea
If alcohol isn’t your thing, don’t worry—there’s still an incredible non-alcoholic option that pairs beautifully with steak: smoky black tea.
- Lapsang Souchong: A Chinese black tea with an intense smoky aroma, Lapsang Souchong has a natural synergy with grilled and charred meats. The deep, earthy flavors enhance the umami notes in a steak without overpowering them.
- Pu-erh Tea: A fermented black tea with a rich, earthy profile, Pu-erh has a smoothness that works well with fattier cuts like a ribeye or T-bone.
Served hot or over ice, these teas offer a sophisticated, non-alcoholic alternative that still delivers on depth and complexity.
6. Dry Cider – Crisp and Refreshing
For a lighter, fruitier pairing, look no further than a dry cider. Unlike sweet, mass-produced ciders, a proper dry cider has tannins and acidity, much like wine, making it a surprisingly great companion to steak.
- English Dry Cider: Crisp and slightly bitter, English-style ciders (like those from Aspall or Westons) work well with lean cuts like filet mignon.
- French Cidre Brut: These rustic, Champagne-like ciders from Normandy add a lovely tartness that balances the richness of a steak.
If you love the refreshing qualities of a white wine but want something a little different, cider is a brilliant alternative.
The Takeaway
While red wine will always have its place at the steakhouse, there are so many other incredible drink pairings to explore. Whether you go for a bold whiskey, a craft beer, a smoky cocktail, or even a premium tea, the key is finding something that enhances the deep, meaty flavors of your steak while balancing out its richness.
Next time you sit down to a perfectly cooked steak, skip the usual glass of red and try something unexpected—you just might discover your new favorite pairing.
