New York Strip Steak is cut from the beef short loin making it a tender cut of beef, but not as tender as a Filet Mignon or Tenderloin steak nor as flavourful as a Rib Eye Steak.  With rich marbling and robust beefy flavours, NY Strip Steak pairs best with Cabernet Sauvignon, Bordeaux, Malbec, Shiraz and Merlot.

New York Strip Steak gained popularity in Lower Manhattan in the 1820’s which is how it got its name.  However, you’ll also see it referred to Sirloin Steak, Hotel Steak, Ambassador Steak, Contré Filet, Strip Loin Steak, and Kansas City Strip Steak.

Cabernet Sauvignon & NY Strip Steak Pairing


The tannin found in a Cabernet Sauvignon cut through the fat, making the wine taste smoother and the steak even more flavourful.  If your New York Strip steak is grilled, the char marks in the meat will love the vanilla and mocha flavours of a rich Cabernet Sauvignon.  You’ll also find rich plum, black cherry, and blackberry flavours in your Cabernet Sauvignon that will make this pairing thrilling.

If you like your steak cooked rare, you can get away with a younger Cabernet Sauvignon as there will be plenty of fat in the meat to make the wine taste less bitter.  For steaks cooked well done, your best bet is an aged Cabernet Sauvignon as the steak won’t be as flavourful, and a younger Cabernet Sauvignon’s tannic bite may overpower this tender cut of beef.

Bordeaux & New York Strip Steak Pairing


Bordeaux is a classic French blend of Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc and it is meant to paired up with food.  Bordeaux can also be a complicated wine as the ratio of grapes varies on where it was grown, many require years of ageing before they are to be enjoyed, and certain Bordeaux wines fetch expensive prices.  If you are new to the world of Bordeaux, there are budget-friendly Bordeaux red wines that will pair up quite nice with a NY Strip Steak.

As a New York strip steak has plenty of flavouring and marbling, a young Bordeaux will be quite enjoyable with the steak, especially if it isn’t overcooked.  The fat and protein in the wine will smooth out any sharp tannins, allowing the wine to taste silky smooth.  Meanwhile, the juicy fruit flavours, along with notes of violet, leather, cigar box and chocolate found in a Bordeaux, will bring out all the juicy meat flavours in the steak.

If you prefer your steak on the well-done side, we’d recommend an aged Bordeaux as you’ll lose a lot of fat (and flavour) due to the cooking process.  If all this information is stressing you out, no worries.  Experimenting with wine and food is how you learn, and any style of Bordeaux and NY Steak will be hard to screw up.

Argentinian Malbec & New York Strip Steak Pairing


An Argentinian Malbec is rich with flavours of dark currant and cherry with a quick smoky finish, making this red exceptional with a grilled NY Strip Steak.  Due to the short finish, I would pair this with steaks that are cooked medium to well-done as they aren’t as flavourful as rare steaks.  Malbec already comes out of the gate fruity and smooth, so it doesn’t require a lot of fat to smooth this silky wine out.

With oaked bottles of Malbec, expect to pay a lot more for the rich chocolaty flavours that flow out of the bottle.  These chocolate notes are exceptional with the charred flavourings of a grilled NY Strip Steak.

Merlot & Grilled New York Strip Steak Pairing


Merlot, like any wine, has a lot of styles.  One of the more popular styles, however, is a medium-bodied red wine that features notes of dark cherry and chocolate.  This plush style of red wine tastes amazing with a grilled NY Strip steak as the chocolaty flavours of Merlot draw out the charred flavours of the steak.  Meanwhile, the refreshing dark cherry flavours swoop in and accentuate the tasty robust flavours of the steak.

Australian Shiraz & NY Strip Steak Pairing


Some folks love an earthier and subdued French Syrah with a New York Strip steak and claim it’s a better pairing with this cut of meat than an Australian Shiraz.  In theory, they are right, however, navigating the world of French wines can often get confusing if you’re new to the world of wine.  In my experience Australian Shiraz is wonderful with NY Strip Steak, as the cut of beef is robust enough to hold up to the Shiraz’s jammy flavours.

Another reason why I recommend Australian Shiraz is that it is a crowd-pleaser.  People go nuts for the jammy blueberry and blackberry flavours of this red wine, making it taste a touch sweet.  You’ll also find notes of black pepper that further accentuates the meaty flavours of your steak.

 

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