There’s something timeless about a perfectly cooked steak paired with a glass of good red. At Elements Brasserie, we believe the right wine can turn a great steak into an unforgettable dining experience.

Whether you’re a bold shiraz fan or prefer something lighter like pinot noir, here’s your guide to steak and wine combinations that never miss, all available from our carefully curated menu in Belmore.

Sirloin & Cabernet Sauvignon

Sirloin is a classic cut with full flavour and moderate marbling. It calls for a wine that’s structured and confident. A cabernet sauvignon brings richness, tannins, and a long finish, just the thing to complement a well-seared sirloin and its rosemary-glazed finish.

Why it works: The wine’s bold body stands up to the steak’s natural flavour and fat content, while enhancing the herbaceous notes from the glaze.

Eye Fillet & Pinot Noir

For something more refined, the eye fillet offers incredible tenderness with a leaner profile. A pinot noir makes the perfect match here. It’s a softer red, with gentle acidity and delicate fruit notes that enhance the subtle character of the meat without overpowering it.

Why it works: It’s a balanced, elegant pairing for those who prefer a lighter, silkier red with their steak.

Scotch Fillet & Shiraz

Scotch fillet is rich, juicy, and always satisfying. Pair it with a shiraz, and you’ve got a bold, flavour-packed duo. This wine delivers ripe fruit, spice, and just enough tannin to cut through the richness of the meat.

Why it works: The wine’s intensity mirrors the fattiness of the cut, creating a mouth-coating combination that steak lovers crave.

Wagyu Rump & Malbec

Wagyu’s buttery marbling and deep flavour call for a wine that can hold its own. A malbec is ideal, offering plush fruit and a smooth finish. It's a pairing that brings out the best in both elements, without overwhelming the palate.

Why it works: Malbec has the body and richness to match wagyu, but with a softness that respects the steak’s melt-in-your-mouth texture.

T-Bone or Tomahawk & Blended Reds

Larger cuts like the T-bone and tomahawk bring plenty of flavour and drama to the table. A cabernet merlot or other red blend strikes the right balance, structured, smooth, and satisfying. These cuts often come with bold seasoning and basting, so the wine needs enough character to match.

Why it works: Blended reds offer both grip and roundness, making them versatile enough to pair with steaks carved tableside or served with rich sides like mascarpone potato purée.

Unexpected Pairings for the Adventurous

Not every pairing has to be traditional. Here are a few that surprise and delight:

• Chardonnay with eye fillet or Surf 'n' Turf – The wine’s oak and creaminess pair well with buttery prawns or mashed potato sides.
• Rosé with wagyu – A dry, crisp rosé can refresh the palate between bites of richly marbled beef.
• Sparkling wine with scotch fillet – The bubbles cleanse and contrast, especially when steak is served with crispy chips or fried leek.

Book Your Table at Elements Brasserie

Whether you're a wine lover or just after a satisfying meal, the right pairing makes all the difference. At Elements Brasserie, our team is happy to recommend the perfect wine to match your steak of choice, whether you're dining with friends, celebrating a special occasion, or enjoying a midweek treat.

• Select from premium cuts including sirloin, eye fillet, wagyu, or the iconic tomahawk
• Choose from a curated list of reds, whites, and sparkling wines
• Visit us in Belmore for a relaxed yet refined steak and wine experience

Reserve your table today at Elements Brasserie!