Few meals evoke the same level of satisfaction as a perfectly cooked steak. Whether it’s a juicy ribeye seared to medium-rare perfection, a lean filet mignon, or a flavour-packed striploin, steak remains a centrepiece of celebratory dinners and cozy backyard barbecues alike. But no great steak dinner is complete without the right drink to complement the rich, savoury meat on your plate.
From full-bodied wines and craft beers to creative cocktails and even non-alcoholic options, there’s a pairing for every palate. Here’s a guide to the best drinks to pair with steak, tailored to enhance every bite—and written with a Canadian twist, of course.
1. The Classic Choice: Red Wine
When people think of steak and drinks, red wine is usually the first thing that comes to mind—and for good reason. The tannins in red wine cut through the richness of beef fat, enhancing the texture and flavour of the meat. But not all reds are created equal. Here's how to choose:
Cabernet Sauvignon
A bold Cabernet Sauvignon is the go-to for many steak lovers. Its firm tannins and dark fruit notes (think blackberry and cassis) stand up well to the richness of fattier cuts like ribeye or T-bone. Look for offerings from British Columbia’s Okanagan Valley or California’s Napa Valley for a reliable match.
Malbec
Originally from France but now famously grown in Argentina, Malbec brings plum, blackberry, and a touch of smokiness to the table. It’s a wonderful pairing for grilled striploin or sirloin, especially when seasoned with Montreal steak spice.
Syrah/Shiraz
Syrah (or Shiraz, especially when from Australia) is rich, peppery, and sometimes a little smoky—qualities that mirror grilled steak beautifully. A Syrah from the Niagara Peninsula or a bold Aussie Shiraz would be great with a charred New York strip.
Pinot Noir
If you’re enjoying a leaner cut like filet mignon, a lighter-bodied Pinot Noir might be your best bet. With its earthy undertones and bright acidity, Pinot helps lift the subtle flavours of the tender meat without overwhelming it.
2. Beer and Steak: An Underrated Duo
Beer might not have the prestige of wine in the steak-pairing world, but a well-chosen brew can elevate your meal in surprising ways.
Stout and Porter
Dark beers like stouts and porters have roasted malt notes that echo the char on a grilled steak. They’re also smooth and slightly sweet, which balances salty seasoning. Try a Canadian craft stout from breweries like Muskoka or Phillips.
IPA (India Pale Ale)
For those who like a bit of bitterness, an IPA’s hoppy punch pairs well with fattier cuts and spicy rubs. The citrusy notes of a well-crafted IPA cut through rich beef like a squeeze of lemon on fish.
Amber Ale
Amber ales strike a balance between malt sweetness and hop bitterness, making them versatile steak partners. They're especially nice with grilled flank steak or sirloin, and they play well with marinades or chimichurri sauces.
3. Whisky and Steak: A Bold Move
If you’re looking to make a statement, pairing steak with whisky is a bold and satisfying option. Both share smoky, savoury qualities, and when matched right, whisky can enhance the meal rather than overpower it.
Canadian Rye Whisky
A good rye whisky from Canada—like those from Alberta Premium or Lot No. 40—brings spice and depth that work well with grilled or blackened steak. The rye's peppery edge can mirror seasoning or crusts without clashing.
Scotch
Peated Scotch, with its smoky, almost campfire-like aroma, is a great companion to smoked or grilled meat. Enjoy it neat, or with a splash of water to open up the flavours. Just don’t overdo the pour—whisky is best enjoyed slowly with savoury bites.
Bourbon
For steaks with a sweet or smoky glaze (like a maple-bourbon marinade), a glass of bourbon on the rocks complements the caramel and vanilla notes in the glaze while adding warmth to the meal.
4. Cocktails that Complement
Not in the mood for wine or beer? No problem. A well-balanced cocktail can be just the thing to refresh your palate between bites of beef.
Old Fashioned
This timeless drink—bourbon, bitters, sugar, and orange—pairs beautifully with a hearty steak. The bitters cut richness, the citrus adds lift, and the bourbon adds a warming depth.
Manhattan
A Manhattan’s rye or bourbon base and sweet vermouth offer richness and spice, perfect for a grilled sirloin or striploin. Bonus: it’s a classic Canadian steakhouse cocktail.
Caesar (with a twist)
Yes, the Caesar—Canada’s national cocktail—is usually reserved for brunch, but add a smoky rim, a grilled bacon garnish, or a splash of hot sauce, and you’ve got a savoury pairing for steak with bold seasoning or peppercorn sauce.
5. Non-Alcoholic Pairings
Whether you're the designated driver, cutting back on booze, or simply prefer not to drink, there are plenty of non-alcoholic options that still do justice to a steak dinner.
Sparkling Water with Citrus
The fizz helps cleanse the palate while a squeeze of lime or lemon adds brightness. Serve ice-cold in a wine glass for a more elegant experience.
Craft Root Beer or Cola
The caramel and spice notes in quality root beers or craft colas mirror those in bourbon or aged rum. These pair especially well with grilled or barbecued steaks.
Iced Tea
A black iced tea with lemon (lightly sweetened or unsweetened) can be a refreshing contrast to rich cuts. Try steeping it with fresh herbs like mint or rosemary to add complexity.
Pairing steak with the right drink doesn’t have to be complicated, but it can take your meal to the next level. Whether you're sipping a bold Cabernet, pouring a pint of craft stout, or shaking up a classic cocktail, the key is to match the intensity and richness of your drink with the cut and preparation of your steak.
And remember: Canadian steak dinners are about more than what’s on the plate or in the glass—they’re about sharing food, laughter, and a little national pride. So fire up the grill, pour your favourite pairing, and raise a glass to great food, great company, and the joy of a perfectly cooked steak.
