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Carnivorous cravings: 8 best steak and drink pairings for 2017

Now that 2017 has begun, it’s time to embark on those New Year’s resolutions to eat nutritious food, and turn last year’s flab into abs (or just a flatter tummy, if we want to be realistic). Which means bidding farewell to artery-clogging fried chicken and salted egg yolk everything, embracing a clean diet filled with fruits and vegetables, and finally signing up for that exercise regime we’ve been procrastinating on.

But for meat-lovers who usually ignore the salad bar at buffets, and can’t go a day without their protein fix, the mere thought of subsisting on greens may sound quite unappealing. Miserable, even. Our solution? To have a #cheatday every once in a while, when you get to devour something that isn’t exactly healthy, but so delicious it’s worth every cholesterol-packed bite. We recommend a succulent, well-marbled steak, preferably seared to perfection with a slightly charred crust and a gorgeously pink interior. Pair this with wines, spirits or cocktails, and you’re good to go.

For those days when you want to treat yourself, we’ve compiled a list of steak and drink pairings from some of Singapore’s finest steakhouses and restaurants.

Bistecca Tuscan Steakhouse

Bring your friends and dig into this decadent wagyu steak.

The dish: Fiorentina Wagyu MBS 6+. This massive 1.1kg T-bone steak is ideal for sharing between two or three diners. It is cooked on a high temperature wood-fired grill and finished with extra-virgin olive oil and salt.

Bistecca Tuscan Steakhouse steak
Bistecca Tuscan Steakhouse’s Beast of Burden cocktail.

Pair it with: Beast of Burden cocktail, which comprises Laphroaig 10 year old single malt whisky, Campari and Pedro Ximenes sherry. “This cocktail has a strong note of smokiness, which helps to match the unique taste of the charcoal meat,” says Rico Deang, Bar Manager and Group Mixologist for Red Door Group, which operates Bistecca Tuscan Steakhouse.

Bistecca Tuscan Steakhouse, 25 Mohamed Sultan Road, Singapore 238969, +65 6735 6739

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Wagyu Grain-fed Blackmore Skirt
SKIRT’s Full Blood Wagyu Grain Fed, Blackmore Ms 9+.

The dish: Full Blood Wagyu Grain Fed, Blackmore MS 9+. This 200g skirt steak from Alexandra, Victoria, is a signature offering at SKIRT, and is prepared over a parrilla grill equipped with mesquite wood.

San Jose Del Rio Minas Mezcal (Del Maguey)
San Jose De Rio Minas mezcal makes the perfect match. (Photo credit: Beers of Europe)

Pair it with: San Jose Del Rio Minas mezcal by Del Maguey, served neat at room temperature, with plain water on the side. This spirit is created in the Northern Mixteca Alta region of Oaxaca, Mexico, and is infused with a nose of papaya and peaches, which gives way to floral hints and notes of pepper and eucalyptus. “This mezcal is the real deal and made the ancient way: Cut by hand, baked in an earth oven, and stone milled. It is all about smoke,” says Martin Magdeburg, Director of Beverage and Food at W Singapore.

SKIRT, W Singapore – Sentosa Cove, 21 Ocean Way, Singapore 098374, +65 6808 7278

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One-Ninety Restaurant

One-Ninety steak
This Westholme wagyu steak is cooked over an applewood-fired grill.

The dish: Westholme wagyu steak. The well-marbled meat is obtained from grain-fed Westholme cattle, which graze on Mitchell grass in Australia. It is cooked over an applewood-fired grill and is available as an entrée at One-Ninety Restaurant’s semi-buffet.

Craggy Range Merlot
Gimblett Gravels Merlot from Craggy Range. (Photo credit: Craggy Range)

Pair it with: Craggy Range Gimblett Gravels Merlot from Hawke’s Bay, New Zealand. “This well-crafted Merlot with dark berry and plum flavours gives a nice depth, with dense and chewy tannins to enhance the rich flavour of steak. The oak presence also helps in balancing the applewood-fired smoky finish of the Westholme wagyu meat,” says Saif Ali Siddiqui, restaurant manager of One-Ninety Restaurant.

One-Ninety Restaurant, Four Seasons Hotel Singapore, 190 Orchard Boulevard, Singapore 248646, +65 6831 7250

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Sear - Australian Black Onyx Tenderloin steak
Sink your teeth into this juicy piece of meat from Sear.

The dish: Australian Black Onyx Tenderloin 150g. Grilled over charcoal in a Pira oven, this 450-day grain-fed wagyu steak is tender and succulent with smoky flavours. Savour it with the restaurant’s bordelaise and bone marrow sauces.

Meyer Vineyard Cabernet Sauvignon - steak
Meyer Vineyard Cabernet Sauvignon (2009) is a good complement to Sear’s steak. (Photo credit: Hestan Vineyards)

Pair it with: Meyer Vineyard Cabernet Sauvignon (2009). “The Meyer Vineyard Cabernet Sauvignon’s earthy notes, with a touch of vanilla and allspice, roll into lush sweet tannins that perfectly balance the beef’s flavours.” says Kylee Strawbridge, General Manager of 50 Raffles Place, which operates the restaurant. “The steak is cooked over charcoal to create mellow smoky notes that draw out a combination of dark chocolate and mocha tones from within the wine.”

Sear, 50 Raffles Place, Level 45, Singapore Land Tower, Singapore 048623, +65 6221 9555

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Long Bar Steakhouse

Cote de Beouf - steak - Long Bar Steakhouse
Long Bar Steakhouse’s Cote de Beouf is what meaty dreams are made of.

The Dish: Cote de Boeuf. This massive 1.2kg bone-in rib-eye can feed two, and is served sizzling hot off the grill.

Radford Dale Syrah 2014 steak
Radford Dale Syrah 2014. (Photo credit: The Winery of Good Hope)

Pair it with: Radford Dale Syrah 2014 from Stellenbosch, South Africa. “The tight but beautiful tannins of the [wine] are softened by the protein of the red meat and its fleshiness. The subtle toasty aroma of the wine —  which is aged in barrels — will also mirror the grilled taste of the meat,” says Raffles Singapore’s Wine Director Stéphanie Rigourd. “If you crack some pepper on the meat, it will enhance the spicy and peppery aromas of this syrah. It’s a marriage of texture and aromas.”

Long Bar Steakhouse, #02-02/06, Raffles Singapore, 1 Beach Road, Singapore 189673, +65 6412 1816


Bochinche steak
Wolf down Argentine beef at boCHINche.

The dish: Ojo de Bife, a 400g rib-eye grass-fed steak imported from Argentina. It is seared on a custom-made wooden charcoal grill for a slightly charred, smoky-tasting exterior.

Bochinche steak
Mi Terruno Mayacaba Malbec from Mendoza, Argentina.

Pair it with: Mi Terruno Mayacaba Malbec from Mendoza, Argentina. “The wine has full-bodied, round tannings that complement the fattiness of the rib-eye. It also has a hint of new wood flavour and blackberries, which blends well with the meat,” says Fabrice Mergalet, Head Chef of boCHINche.

boCHINche, 115 Amoy Street, #01-02, Singapore 069935, +65 6235 4990

Lawry’s The Prime Rib Singapore

Lawry's Singapore steak
This tempting roasted prime rib of beef is one of Lawry’s The Prime Rib Singapore’s signature offerings.

The dish: Roasted prime rib of beef, which is aged for up to 21 days and slow-roasted until tender. The steak is carved table-side and served with US Idaho mashed potatoes and Yorkshire pudding.

Lawry's Singapore steak
Lawry’s Private Label Cabernet Sauvignon.

Pair it with: Lawry’s Private Label Cabernet Sauvignon. “This wine is perfect for everyday drinking with aromas of fruit and spice: Blackberry, black cherry, cinnamon and subtle hints of dried herbs. It has a firm structure and a smooth finish,” says a Lawry’s spokesperson.

Lawry’s The Prime Rib Singapore, 333A Orchard Road, #04-01/31 Mandarin Gallery, Mandarin Orchard Singapore, Singapore 238897, +65 6836 3333

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Fat Cow

The dish: Ohmi Grade A4 rib-eye, which is wagyu beef sourced from Shiga prefecture. Available in 150g and 300g.

Fat Cow steak
Zaruso Horai sake makes a great accompaniment to Fat Cow’s Ohmi wagyu steak. (Photo credit: Sake Japan)

Pair it with: Zaruso Horai Junmai Shiboritate Nama Genshu sake. “[This sake] bursts with citrus acidity, and has a juicy mouthfeel. It is smooth, sweet and tender,” says Mike Mok, Assistant Operations Manager of Kitchen Language, the F&B group that runs Fat Cow.

Fat Cow, 1 Orchard Boulevard, #01-01/02, Camden Medical Centre, Singapore 248649, +65 6735 0308

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Sara Yap
Deputy Director, Digital Operations (Asia)
Sara Yap is the Deputy Director of Digital Operations at BurdaLuxury, and a contributing writer to Lifestyle Asia’s dining and jewellery beats. When she’s not on the lookout for exciting new restaurants or bejewelled trinkets, she’s probably buried in a riveting read, or reminiscing the good ol’ days with her favourite playlist of ’90s boyband hits.