Opt for full-bodied red wines with a NY strip steak to complete a classic food and wine pairing
Savvy match: The NY strip steak at the center of this dish is a flavor-packed, thicker beef cut, served with a savory Sauce Robert. Merlot may be the best wine to pair with this steak, letting its fruit flavors and moderate tannins compliment the sauce.
Sauce Robert, pronounced Roh-Ber, is one of the most classic French sauces dating back to the 1600s. Marie-Antoine Carême canonized it in the early 19th century. This sauce would go easily with pork, chicken, or, as we do here, with beef. A showstopper, this sauce will elevate any dinner. But, of course, tradition would prefer a pairing of a right bank Bordeaux-style like Merlot and would be lucky to share the stage with this dish.