When it comes to wine and steak pairing, not all cuts are created equal. Cabernet Sauvignon is loved as one of the most versatile wines for steak, but there are some cuts that it works better with than others. In this guide, I’ll delve into why you should consider pairing a ribeye steak with Cabernet Sauvignon, the nuances that make this match unique, and an excellent value Cabernet Sauvignon to try, Cameron Hughes.
Ribeye: About the Cut
Ribeye is the most marbled, fatty cut of steak you can find (aside from Wagyu, which is a different breed of cow entirely). It comes from the rib section of the cow. Ribeye is technically the same cut of meat as prime rib, but without the bone.
From a flavor standpoint, the only difference between a ribeye and a prime rib is the preparation. Prime rib is roasted as a rack of 2-7 bones, and then sliced into large, flat pieces. There is no further charring aside from the edges of each slice, leading to a more delicate, mild flavor. Meanwhile, ribeye steak is one flat cut of meat seared on all sides. The ratio of seared meat to un-seared meat is much higher, leading to a much bolder, smokier, and meatier flavor.
As you can see from the photos above, prime grade ribeye (on the left) has significantly more melt-in-your mouth marbling. I actually could have picked a ribeye with even more marbling, but for health reasons, I kept it under control. Meanwhile, compare to the choice grade ribeye on the right (which unfortunately is also starting to oxidize due to its poor handling). It has much less fat cap or fat between the muscle fibers.
If you purchase a prime-grade ribeye, you can get away with little more than salt, pepper, butter and some herbs. If you are purchasing choice, standard, or grass-fed ribeye with no grade, the steak will have less marbling and be less tender. You may want to serve sauces alongside choice- or standard-grade ribeye for additional flavor. These can include au poivre (wine-based sauce), horseradish sauce, or a compound butter.
Wine Pairing with Ribeye
With its high levels of fat, ribeye needs a tannic, full-bodied wine to match. Cabernet Sauvignon is characterized by its bold, structured tannins, peppery aromatics, dark fruit, and oak flavors. In some regions, it can be ripe and fruit-forward, while in other regions it can be dry, earthy, leathery, or even have notes of rocks such as graphite or slate.
Regardless of where you purchase it from, Cabernet Sauvignon’s tannic structure and acidity makes it the perfect partner to rich, savory ribeye meat. Its strong tannins soften in the presence of the fat, allowing it to open up and reveal more of the wine’s dark fruit flavors. Meanwhile, its acidity helps cut through the grease, cleansing the palate.
In my opinion, the exact Cabernet Sauvignon you pick should depend on your drinking preferences. Consider the types of flavors you enjoy:
- Fruit-forward and approachable: Napa Valley Cabernet Sauvignon (Value seeker tip: Cameron Hughes Lot 900)
- Earthy, with leather and tobacco notes: Tuscany, Italy Cabernet Sauvignon. These are often referred to as “Super Tuscan”
- Dry, with graphite, slate, violet, and cedar notes: Bordeaux Left Bank Cabernet Sauvignon, including Pauillac, St-Èstephe, St.-Julien, and Margaux. (Value seeker tip: Cameron Hughes Lot 856 gets you a Margaux for just $39!)
My Pairing: Cameron Hughes
For this pairing, I chose the 2018 Cameron Hughes Lot 900 Napa Valley Cabernet Sauvignon. It offers firm yet velvety tannins around a powerful core of blackberry, black cherry, and blueberry fruit, laced with freshly cracked black pepper and a hint of tobacco. With each bite of steak, the fats softened the tannins in the Lot 900, yielding more of its classic Napa Valley dark fruit. Meanwhile, the wine’s food-friendly acidity helped cleanse the palate after every bite. With its rich tannins, acidity, and dark fruit, the Lot 900 has all the hallmarks of a steak wine.
If you are a wine enthusiast and value seeker, Cameron Hughes is an excellent way to experience more wines at compelling prices. They took the French négociant model, but expanded it worldwide, making hundreds of direct relationships with wineries in major regions. Today, they sell allotments of these wines under the Cameron Hughes label directly to consumers. The winery gets to do less selling, and consumers get a better price. It’s a win-win!
Whether you’re looking to pair your ribeye with a Stags’ Leap Cabernet Sauvignon or a Bordeaux Cabernet Sauvignon blend, you can usually find a quality bottle from Cameron Hughes for $50 or less. The Lot 900 featured in this article was just $35, and is from acclaimed terroir including To Kalon, Tenma, and Wallis Vineyards.
The Recipe: Reverse-Seared Ribeye
I recently discovered the reverse sear, and am nothing short of raving about it. This simple method will have everyone thinking you’re a steak cooking pro. Just warm up the interior of the steak slowly, at a low temperature in the oven, until it reaches your desired doneness. Then, give it a quick sear, slice, and be impressed!
What I love about the reverse sear is that scientifically, it actually makes more sense. Raw steak is either cold or room temperature. Its surface temperature needs to rise by many degrees to sear, causing some of the interior to cook too soon. With the reverse sear, you dry out the exterior of the steak in the oven. This leads to a more even char than dropping an a cold, wet, raw steak onto the pan. If you want a fine, thin level of sear, the reverse method will serve you better. Just check this out:
As you can see from the photo above, the width of the sear is no wider than 3 mm, and the rest of the meat has maintained an even level of doneness. To note, I prefer my steak medium rare, as I find the texture of raw steak a bit too soft. If your ribeye has enough marbling, it will still be very tender even with more cooking. See below for this incredibly easy recipe.
Easy Reverse-Seared Ribeye paired with Cabernet Sauvignon
Ingredients
- 2-3 Ribeye steaks (boneless)
- Salt
- Pepper
- Olive oil or butter
Instructions
- Preheat the oven on standard (NOT convection bake) at 200 degrees F.
- Generously salt and pepper the ribeye steaks. Some of the salt and pepper will come off when you sear the meat, so add slightly more to account for that.
- Put the steaks into the oven. Check the temperature with a meat thermometer regularly to ensure that the meat is not overcooking. Remove when the middle has reached your desired temperature. This will take anywhere from 1-2 hours, depending on your oven and the thickness of your steak. As a general guide: Rare: 115ºF / Medium Rare: 120-125ºF / Medium: 130ºF-135ºF / Medium Well: 140ºF-145ºF / Well Done: 150ºF
- Preheat about 2 tablespoons of oil in a cast-iron or heavy stainless-steel frying pan on medium-high heat.
- Sear the steaks for approximately 45 seconds on each side.
- Let the steaks rest for about 5-10 minutes. Then slice and enjoy with Cameron Hughes Cabernet Sauvignon!
Enjoyed this wine pairing with ribeye? Check out our other easy wine pairings with delicious recipes here.
