Boston Bartenders Recommend Ribeye Pairings

In honor of The Five Days of Meat, we've asked Boston food and drink personnel about their recommended pairings for a few specific meaty dishes, and we're sharing their responses throughout the week. Now, pairings for the most perfect ribeye ever served, from full-bodied red wines to Allagash White. Previously: pairings for a platter of the fanciest charcuterie.

"I'm not sure there's anything I'd rather drink more than a big, bold glass of red wine. I picture myself sitting in one of the many beautiful, classic Boston steakhouses sipping on either a cabernet from California or a bordeaux from France." — Katie Emmerson, bar manager of The Hawthorne
[Photo: Provided]

"1985 Haut-Brion, Pessac-Leognan, Bordeaux (Like drinking top-class wine inside of a campfire.)" — Todd Lipman, C.S., sommelier of Bistro du Midi
[Photo: Official Site]

"Nothing beats an Amarone or a Barolo from Cannubi!" — Tom Tellier, beverage manager of Restaurant dante and il Casale
[Photo: Provided]

"I love the classic Algonquin cocktail paired with a great cut of steak like this. It's rye, pineapple, and dry vermouth." — Ian Strickland, a Boston bartender
[Photo: Provided]

"Nebbiolo red wine." — Sam Treadway, bar manager of backbar

"Maybe it's been a hard day for me, filled with long, tedious meetings about meetings. It's a cool night, and I deserve to "Treat Yo Self." Know what I'm gonna do? Go to Brick & Mortar, order that perfect ribeye off the Central Kitchen menu, and enjoy it with Nic "Big Scoop" Manser's "Duck, you Sucka!" An ode to the Manhattan via Sergio Leone...Wild Turkey 101, Averna, and a little bit of Luxardo Maraschino Liqueur, dash or two of Angostura Bitters, and we're off to the races...I'll have three and let the day wash away." — Matthew Schrage, bar manager at Brick & Mortar and Central Kitchen and beverage consultant at La Brasa
[Photo: Provided]

"Beer — Allagash White." — Mike Thomas, bar manager at Gather
[Photo: Provided]

"You need lots of acidity to help cut a hearty steak like a ribeye. It would go perfectly with a ripe fruit-driven cabernet or a full-bodied pinot." — Paria Abazari, bartender at Boston Chops
[Photo: Provided]

"A Napa cabernet like Banshee. A big, elegant red wine, rich and dry, dark fruit, pepper and oak. I'll take that with my steak, please." — Robert Haberek, bartender at Forum
[Photo: Provided]

"Dunn Cabernet 2009." — Tim Wiechmann, chef/owner of Bronwyn and T.W. Food
[Photo: Official Site]

"I can't resist a glass...or bottle...of Tuscany's Rosso Di Montalcino (made with the grape Sangiovese Grosso) from a quality producer like Pertimali or Uccelliera, which is the more affordable little brother of Brunello Di Montalcino. If you're feeling flush, an aged Brunello by said producers should knock your socks off." — Michael Florence, beverage director of Ole
[Photo: Provided]

· All coverage of The Five Days of Meat on Eater [~EBOS~]