Originally Posted by RebelR

Don't forget the big brother! But really its going to depend on what type of steak, is it lean like tenderloin, or big and fatty like Ribeye. What sort of sides, or sauce if any? Really its going to come down to your own personal preference. I'm a big proponent of drinking what I like, with what I like to eat. Only rule of thumb is, if its big food, and really fatty, you will find that a weaker more fruit forward wine will get lost with the food, and that tougher less approachable red, that maybe didn't seem like it was ready, will stand up to the steak better. But if I were you, I would try not to over think it too much, its just food.