What to Drink With Grilled Steak: Three Bottles Worth Firing Up

What to Drink With Grilled Steak: Three Bottles Worth Firing Up

Grilled steak has a lot going on — char, fat, smoke, umami. The right bottle doesn't just sit beside those flavors, it sharpens them. Here are three picks from our current shelf that do exactly that.

1. Les Clefs du Caladas Châteauneuf-du-Pape — $55

This is the power move. Châteauneuf-du-Pape is built for red meat — the blend typically leans on Grenache for fruit and warmth, with Syrah and Mourvèdre adding structure and that signature savory, almost meaty depth. Les Clefs du Caladas delivers ripe dark fruit, garrigue (think herbs de Provence roasting over an open fire), and enough tannin to cut through a ribeye's fat without overwhelming it. If you're splurging on a dry-aged cut or doing a proper dinner, this is your bottle. It earns the $55.

2. Lunaria Coste Di Moro Montepulciano d'Abruzzo — $25

This is the everyday griller's secret weapon. Montepulciano d'Abruzzo is criminally underrated for steak pairings — it brings serious rustic character, grippy tannins, and dark cherry fruit with an earthy, slightly tannic finish that plays beautifully against charred crust. The Lunaria version is also made from organic grapes, so it's clean and vibrant in the glass. At $25, you can buy two bottles without a second thought. One for dinner, one for the glass you pour while you're still at the grill.

3. Les Clefs du Caladas Côtes du Rhône — $25

If the Châteauneuf-du-Pape is the big sibling, this is the nimble younger one. Same producer, same Southern Rhône pedigree — but lighter on its feet and easier to drink through a full meal. Grenache-forward with red fruit, cracked pepper, and a hint of dried herbs. This works especially well if you're doing skirt steak, flank, or anything with a marinade. The fruit-forward profile holds up to bold flavors without competing. It's also a crowd-pleaser if you're feeding people with different palates.

What we'd skip for steak night: the Domaine Romy Beaujolais. It's a fantastic bottle — bright, juicy, great for charcuterie or lighter fare — but its lower tannins and fresh fruit character don't have the muscle to stand up to a serious piece of beef. Save it for something it was born for.