If you want to experiment with food and beverage pairings aside from the usual steak-and-wine combos, then you should try the beer selection at Morton’s Steakhouse. You may even find that the steak-and-beer combos are more delicious than their wine counterparts because the stoutness of beer contrasts nicely with the strong flavors of
You may even find that the steak-and-beer combos are more delicious than their wine counterparts because the stoutness of beer contrasts nicely with the strong flavors of steak.
The rule of thumb when pairing beer and steak: The higher the hop bitterness of beer, the heartier the flavors of the steak should be so that one does not overwhelm the other.
You can, of course, experiment with complimentary and contrasting flavors since your palate will be the final judge of your preferences. You may also think of lager as the equivalent of white wine and ale as the counterpart of red wine, a generalization that can become your starting point.
You can start with the following suggestions on pairing cuts of steak and beer.
- Fillet steak, which is cut fom the muscle running along the spine, is the most tender and leanest cut (i.e., very little fat). You will love that it has a light flavor that can be paired with pilsners, such as Pilsner Urquell with its light and clear flavor, strong yet refreshing hoppy taste, and buttery texture.
- Sirloin steak has a well-marbled quality coupled with moderate flavors that blend well with pale ales, such as Sierra Nevada Pale Ale, an American-style pale ale with fruity citrus notes and snappy bitterness.
- Rib eye has maximum flavor with heavy marbling, thus, its juicy quality and rich beef flavor. You can pair it with IPA, such as Worthington White Shield, since its robust bitterness and strong fruity flavors can stand up to the fuller and richer flavors of the steak.
As with wine, you should drink beer in moderation during your meals. Keep in mind that anything in excess will be bad for your health, whether it’s beer or steak.