When two distinctly different tastes compliment each other, something new is created that didn't exist before. Take the peanut butter and jelly sandwich for instance.... you can use creamy or smooth peanut butter.... not to mention all of the different brands.... then, you can use a jelly (or jam or preserves) of your choice.... strawberry, boysenberry, apricot, peach.... whatever works for you! It's your taste buds.... treat them well.
The same goes with Steak and Wine.... the combinations are limited only by individual tastes and preferences. I've had fillet Mignon with a pinot - like the Sea Smoke 2005 Botella.... a mellow experience compared to a bone-in ribeye with a big-ass wine like the Mondavi 2003 Oakville Cabernet. Of course, one could always have the pinot with the ribeye and this might allow more of the spicy or mineral flavors of the pinot to stand out while having a fillet with the big cab would definitely make the steak a compliment to the wine, instead of the other way around.
Of course, this is just how I see it.... that said, tonight I am in Merced, CA visiting good friends and, while we watch the boxing match between Manny Pacquiao and Ricky Hatton, we will be enjoying some ribeye in Cajun spices with a 2005 Concha Y Toro Marques Casa Concha Cabernet... a nicely priced bold cab that should hold up well to the steak....
Who knows... maybe we'll have peanut butter and jelly sandwiches for dessert.... after all, they're my taste buds :)
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