14 Apr Steak Pairings: What to Eat and Drink

There’s nothing quite like a juicy, tender steak cooked to perfection. And what could be better than pairing your steak with a delicious drink?

To help you plan your next steak dinner, we want to highlight our variety of premium steaks, including Wagyu, traditional beef, and game meats like springbok, kudu, wildebeest, and even ostrich.

Wagyu Steaks

Wagyu is rich in flavour and highly marbled which can be cut in various ways, giving each Wagyu steak its own unique texture.

Blake’s Fine Foods offers quality Purdon Wagyu Angus Beef with cuts including:

• Purdon Wagyu Fillet (Tenderloin) – This cut of Wagyu is the leanest and most tender, with a buttery soft texture and mild flavour.
  • Tastes best pan-seared or grilled to medium rare for maximum tenderness.
• Purdon Wagyu Flank Steak – This cut of Wagyu is flat, fibrous, and full of flavour but, in fact, less tender.
  • The flank steak cut tastes best marinated and grilled or sliced thin after cooking. Cook till medium rare, then slice against the grain for tenderness.
• Purdon Wagyu Ribeye Whole Cut – This cut of steak is the most marbled and juiciest Wagyu cut of all. Rich and beefy with a melt-in-your-mouth texture.
  • This rich beefy steak tastes best grilled or pan-seared till medium rare to medium.
• Purdon Wagyu Rump Steaks – Rump steak is firm with a good balance of chew and flavour. This cut of Wagyu has less marbling than the ribeye but is still juicy.
  • This rump steak has a good balance of chew and flavour and is best grilled or roasted till medium rare to medium.
• Purdon Wagyu Skirt Steak – This cut of Wagyu is thin, long, super flavourful, and more fibrous like flank steak.
  • This cut is ideal for dishes like stir-fry or steak tacos and cooks fast at high heat. Tastes best when marinated before grilling and enhances tenderness.
• Wagyu Sirloin – With more marbling than regular sirloin this cut is leaner and tender but with a firmer bite than ribeye.
  • Sirloin steak can be grilled, pan-seared or roasted, ideally till medium-rare to medium.

Traditional Beef Steaks

For traditional beef cuts, we provide Sparta Grain-Fed Beef Fillets which is a classic tenderloin cut known for its tenderness and mild flavour. Because it’s lean, don’t overcook – it’s best at medium-rare to medium.

Unlike Wagyu steak where salt and pepper work best, classic beef cuts require a bit more tender loving care by adding butter, garlic, and rosemary while basting for extra flavour. Grain-fed fillets are softer than rump or sirloin but need butter or a sauce to prevent dryness.

Game Meat Steaks

Game meat is low in fat or lean, high in polyunsaturates and full of vitamins and minerals. This meat has a distinctive flavour often described as a “gamey” taste.  What exactly is a “gamey” flavour? Many people describe it as an iron smell, mineral-like. “Gamey” does not equal “Bad Taste”! It just means the meat has a stronger, more natural flavour than farmed meat.

Some of our best selections of game meats include:

• Ostrich Fan Fillet – Ostrich is extremely lean, tender, and high in protein. It is best to quickly sear the ostrich fillet steak or slow-cook it for roasts. Either cook hot and fast or low and slow. Note that overcooking will make the meat tough and dry.

• Kudu Loin – Kudu is a lean meat with a slightly gamey taste, but very tender. Marinate beforehand and cook hot and fast. As game meats are low in fat, they need a bit of oil, butter, or marinade to keep them juicy.

• Springbok Loin – Springbok has a delicate flavour with a tender texture. It can be pan-seared, grilled, or slow-cooked for stews.

• Wildebeest Loin – Wildebeest meat has a stronger, more robust game flavour but is typically leaner than beef. This meat is slightly tougher, so a low-and-slow cooking method works well if not grilled.

Each category has its unique qualities, with Wagyu offering the richest texture, traditional beef being a familiar favourite, and game meats providing leaner, more intense flavours.

On Flavour Profiles

To complement your steak of choice, here are some of the best drinks to pair with your steak. However, the best drink pairing depends on the type of steak and its flavour profile.

Wagyu steak is best paired with a full-bodied red wine or whiskey. For wine, choose a bold Cabernet Sauvignon, Malbec, or Shiraz. A well-aged Bourbon or Single Malt Scotch, with smoky and caramel notes, will complement the richness of the steak.

For the classic or traditional steak fillet, a medium to full-bodied red wine like a Merlot, Pinot Noir or Bordeaux blend will pair perfectly with the mild taste of a traditional steak fillet. You could opt for a smooth lager or amber ale for a lighter pairing.

Game meats are lean with a somewhat earthy taste but will pair best with spicy red wines like the Syrah, Shiraz or Pinotage. An interesting twist could be a cocktail like a gin and tonic with rosemary or juniper; the botanical notes match the wild flavour of game.

Whether you’re indulging in the rich marbling of Wagyu, savouring the familiarity of traditional beef, or exploring the bold flavours of game meat, each steak offers a unique experience. The right cooking method and drink pairing can elevate your meal, enhancing both texture and taste.

Enjoy the adventure of fine dining with premium steak cuts and expertly chosen pairings with Blake’s Fine Foods!