The Hands Down Best Type Of Steak To Pair With Scotch

Even mid-label Scotch contains dozens of flavor notes in small quantities that blend together to create a tapestry of tastes. While pairing it with a more delicate cut like filet mignon is never a bad choice, it doesn't quite maximize either the meat or the drink the same way pairing it with a ribeye would. These well-marbled slabs of beef are rich in intramuscular fat and tenderness, coating your mouth in decadence with every bite. When the dry mouthfeel of Scotch mixes with this fat, you get an intoxicatingly umami-esque blend of grain, aging, Maillard crust, and good old-fashioned protein that elevates both.

What's more, ribeyes are such a forgiving steak that you can prepare them however you want, from a sous-vide reverse sear to just slapping them on the grill for a good coating of char. That versatility allows you to prepare the steak in accordance with whatever Scotch you have on hand, so you won't need to splurge on a new bottle or put a ton of effort into cooking. This lets you think about your meal from a broader perspective, pairing two high-quality ingredients to create a cohesively delicious whole with far less effort, expense, and planning.

Best Scotches to pair with ribeye steaks

One of the things you should never do when ordering a steak is pair it with the wrong drink, which can diminish your ability to experience both fully and may cause you to miss out on their synergistic flavors. While most Scotches are well-suited to a ribeye pairing, you don't want to get one so powerful or unique that it clashes with your main course.

Blended Scotch may dominate the market, but a single malt may be a better pairing with a ribeye. They tend to be a bit richer, which pairs beautifully with steak fat, giving you a heartier, more satisfying meal as a whole. It's also easy to find one with a cask finish, where the Scotch is allowed to rest or continue aging in casks that once held sherry or bourbon. This gives them just as much complexity and nuance as any blend while still letting you enjoy their trademark mouthfeel.

Something on the smoky side always pairs well with red meat, and the peat often responsible for that flavor imparts some incredible aromas as well. The peatiest Scotch whiskies come from Islay, a part of Scotland that has more history and skill with making the liquor than just about anywhere else on the planet. Laphroaig, Lagavulin, and Ardbeg are easily found brands that may cost you a pretty penny, but are absolutely worth it when you're looking for the best. They're especially good when paired with grass-fed ribeyes, which have plenty of nuance of their own.