Beef is the granddaddy of grilling. Not only is grilling a traditional way to cook beef, but there’s also so much more to beef than, say, chicken. After all, when I say "beef," you might be thinking of your favorite strip steak — but really, beef refers to such a diversity of cuts that it can only be thought of as a big, glorious umbrella of carnivorous variety.
When grilling beef, you need to carefully consider the cut of meat before deciding on a recipe. Some cuts, strip steak and rib-eye for example, are virtually interchangeable; but others, brisket, filet mignon, and beef ribs, for example, need very specific handling. You don’t want to over-marinate or overcook your filet (or undercook your ribs or brisket, for that matter).
But it’s not just picking your meat. Cooking techniques and seasonings all need to be carefully considered when it comes to grilling beef. All of those elements also come into play when considering not only your final product, but what wine to pair with it. So let’s take a look at some classic grilled beef preparations, along with the whys, hows, and whats of pairing wine with them.
— Gregory Dal Piaz, Snooth