A great steak doesn't need much — good heat, decent seasoning, maybe some butter toward the end. But the right bottle can take the whole thing somewhere else. Here's what we'd reach for at Off Premise, and why each one actually works.
This is the full send. Châteauneuf-du-Pape brings a dense, layered richness — dark fruit, dried herbs, a touch of leather and garrigue — that mirrors the char and fat of a ribeye or strip without overwhelming the meat. The southern Rhône blends behind this label lean on Grenache with supporting Syrah and Mourvèdre, which means you get structure without aggressive tannin. It grips the fat, cuts through the crust, and finishes long. If you're cooking something impressive, this is the bottle that matches the moment.
Montepulciano d'Abruzzo is one of the most underrated steak wines on the planet, and this bottle proves it at a price that makes you want to grab two. It's inky, earthy, and built on rustic tannins that absolutely love grilled meat. There's nothing fussy about it — dark cherry, a hint of tobacco, and a savory finish that keeps pulling you back for another bite. This is what you open on a Tuesday when you've got NY strips going and you want something honest and delicious without overthinking it.
Yes, whiskey with steak. This is worth doing once, and then you'll do it regularly. Judson & Moore is a Chicago-area rye with real backbone — spicy, slightly sweet, with a clean finish that doesn't fight the meat, it complements it. A pour alongside a fatty cut works the same way a pan sauce does: the spice of the rye echoes the pepper crust, and the spirit's warmth amplifies the sear. Skip the cocktail for this one. Neat or a single rock, right next to your plate.
Richer cut, bigger wine. Leaner cut, go earthier and lighter on the tannin. And don't sleep on whiskey as a pairing — it's one of the more pleasurable ways to drink through a meal.
All three bottles are on the shelf right now at Off Premise, 1128 W Armitage Ave in Lincoln Park. Short on time?
Shop now →