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A couple of years ago, a rather tired version of me decided to persevere through the fatigue to meet a friend for dinner at a New York steakhouse. I may have been falling asleep at the table, but I was committed both to my friend and to a charred and bloody piece of red meat. When the waiter took my drink order, the first instinct, almost obligatory in a steakhouse, was to order a glass of one of the many big and bold Napa cabernet sauvignons. But I was falling asleep, and red wine was not going to help me to make it through the meal. So, I ordered a Scotch!
That night, the Scotch was rich and smooth and the bite from the alcohol helped cut through the fat on the steak. Since that day, I have been determined not to limit beverage options with meat to the wines that many of us are accustomed to having. A basic steak dinner at home is one of the quickest to prepare and one of the most adored American meals out there. So assuming an uncomplicated preparation (a strongly flavored sauce or marinade could affect your beverage pairing) and some classic sides, I am outlining here today a few out-of-the-ordinary beverage pairings for your next steak dinner.
Beer
No! Stop reaching for the watery, football game-sponsoring, mass-produced American brews. I am talking about real beer. I consulted with a friend of mine in the upscale beer industry. He gave me a few suggestions, which I then put to the test against a nicely grilled rib-eye. The hoppy IPA was a bit too bitter for the tender steak. A dark ale or stout, although the perfect companions for slow cooking red meat, is far too overwhelming for simply grilled beef. I was looking for a well-balanced beer with hops and tanginess enough to enhance but not overwhelm. The stand-alone winner in beer types was the red ale.
Technically in the same category as amber ales, a red ale has the same hops and tanginess as an amber, but is “amped up,” in the words of my beer expert friend. The Rogue brewery Red Seal Ale was supposedly developed to be paired with Kobe beef. What better combination for your steak dinner than beer that was designed for that very purpose?
Scotch
Since this quest was spurred by my initial rebellion into the hard liquor and red meat pairing, it's only fair that we discuss it a bit further. On its own, much as I am partial to the bitterness of an IPA beer, I adore the peety Scotches of the single malt Islay region. But against a steak, all that smoke just competes with the char on the meat rather than complements it.
A more balanced Highland Scotch is more appropriate. Try the Balvenie Portwood or Doublewood, both of which are affordable enough for your Scotch and steak dinner. And both will make an excellent addition to the liquor cabinet for later use.
Champagne
I reside firmly in the “champagne goes with everything” camp. But that is not the only reason I include champagne in this list. I feel there are some very real arguments for its inclusion at the steak dinner table. First, there is considerable appeal in the sheer decadence implied in having an aged T-bone or rib-eye with an excellent bottle of bubbly. An oak-aged champagne such as Krug or Louis Roederer Brut Premier NV has the body and richness to stand alongside a well marbled piece of meat. In addition, the acidity of champagne will cut through the fat with more success than a red wine. And like the good beer previously discussed, a sparkling beverage is the ideal foil for high fat foods for its ability to cleanse the palate and prepare it for the next bite.
Eat, drink, repeat. Just as there is nothing quite like a good steak, there is nothing more American than pushing the envelope with some out-of-the-ordinary beverage pairings. Whether you are looking to avoid the red wine induced food coma, or are simply looking to surprise your dinner guests, there's nothing like a surprising beverage to break one out of the realm of the ordinary.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/388-alcohol-primer/
A Different Toast, To Your Everyday Meal
A couple of years ago, a rather tired version of me decided to persevere through the fatigue to meet a friend for dinner at a New York steakhouse. I may have been falling asleep at the table, but I was committed both to my friend and to a charred and bloody piece of red meat. When the waiter took my drink order, the first instinct, almost obligatory in a steakhouse, was to order a glass of one of the many big and bold Napa cabernet sauvignons. But I was falling asleep, and red wine was not going to help me to make it through the meal. So, I ordered a Scotch!
That night, the Scotch was rich and smooth and the bite from the alcohol helped cut through the fat on the steak. Since that day, I have been determined not to limit beverage options with meat to the wines that many of us are accustomed to having. A basic steak dinner at home is one of the quickest to prepare and one of the most adored American meals out there. So assuming an uncomplicated preparation (a strongly flavored sauce or marinade could affect your beverage pairing) and some classic sides, I am outlining here today a few out-of-the-ordinary beverage pairings for your next steak dinner.
Beer
No! Stop reaching for the watery, football game-sponsoring, mass-produced American brews. I am talking about real beer. I consulted with a friend of mine in the upscale beer industry. He gave me a few suggestions, which I then put to the test against a nicely grilled rib-eye. The hoppy IPA was a bit too bitter for the tender steak. A dark ale or stout, although the perfect companions for slow cooking red meat, is far too overwhelming for simply grilled beef. I was looking for a well-balanced beer with hops and tanginess enough to enhance but not overwhelm. The stand-alone winner in beer types was the red ale.
Technically in the same category as amber ales, a red ale has the same hops and tanginess as an amber, but is “amped up,” in the words of my beer expert friend. The Rogue brewery Red Seal Ale was supposedly developed to be paired with Kobe beef. What better combination for your steak dinner than beer that was designed for that very purpose?
Scotch
Since this quest was spurred by my initial rebellion into the hard liquor and red meat pairing, it's only fair that we discuss it a bit further. On its own, much as I am partial to the bitterness of an IPA beer, I adore the peety Scotches of the single malt Islay region. But against a steak, all that smoke just competes with the char on the meat rather than complements it.
A more balanced Highland Scotch is more appropriate. Try the Balvenie Portwood or Doublewood, both of which are affordable enough for your Scotch and steak dinner. And both will make an excellent addition to the liquor cabinet for later use.
Champagne
I reside firmly in the “champagne goes with everything” camp. But that is not the only reason I include champagne in this list. I feel there are some very real arguments for its inclusion at the steak dinner table. First, there is considerable appeal in the sheer decadence implied in having an aged T-bone or rib-eye with an excellent bottle of bubbly. An oak-aged champagne such as Krug or Louis Roederer Brut Premier NV has the body and richness to stand alongside a well marbled piece of meat. In addition, the acidity of champagne will cut through the fat with more success than a red wine. And like the good beer previously discussed, a sparkling beverage is the ideal foil for high fat foods for its ability to cleanse the palate and prepare it for the next bite.
Eat, drink, repeat. Just as there is nothing quite like a good steak, there is nothing more American than pushing the envelope with some out-of-the-ordinary beverage pairings. Whether you are looking to avoid the red wine induced food coma, or are simply looking to surprise your dinner guests, there's nothing like a surprising beverage to break one out of the realm of the ordinary.
Cheesy Creamed Spinach
Made with cayenne pepper, vegetable oil, onion, fresh baby spinach, salt and pepper, butter, flour, milk, cheddar cheese, Parmesan cheese
Made with cayenne pepper, vegetable oil, onion, fresh baby spinach, salt and pepper, butter, flour, milk, cheddar cheese, Parmesan cheese
Serves/Makes: 4
- 3 tablespoons vegetable oil
- 1/2 onion
- 20 ounces fresh baby spinach
- salt and pepper
- 1 1/2 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 3/4 cup sharp cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon cayenne pepper
- salt and pepper
Preheat oil in deep pot with oil over medium heat. Slice onions in 1/4 inch slices. Add to preheated pan and saute until soften, about five minutes.
Increase heat to medium high. Add spinach to onions, working in batches or adding a couple handfuls at a time allowing to saute down before the next addition. When all spinach has been added and wilted, add salt and pepper to taste then transfer to a colander to drain.
Next, melt butter in a medium saucepan over medium heat. Add flour and stir to break up lumps. Allow to bubble, stirring constantly for about a minute. Add milk and whisk or stir to combine.
Raise heat to medium high and bring to a simmer, stirring constantly. Sauce should thicken once boiling. Reduce heat to medium low. Add cheeses and stir until melted. Season with cayenne and salt.
Add spinach to sauce. Adjust seasoning if necessary with salt and pepper.
Citrus Steak Dry Rub
Made with kosher salt, black pepper, chili powder, dried orange peel, paprika, garlic powder
Made with kosher salt, black pepper, chili powder, dried orange peel, paprika, garlic powder
Serves/Makes: 4
- 4 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons dried orange peel
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Mix ingredients. Rub spices into steaks just prior to cooking. Cook steaks according to desired doneness.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/388-alcohol-primer/