Two inch steaks require a straight up high tannin, full-bodied Cabernet Sauvignon in my opinion, and of course I favor Italian Chiantis with anything Italian.  I like this Shiraz with complex meats and a buffet of flavors, which is exactly how we were introduced to it, incidentally.

I am sort of starting to wonder why "food and wine pairing" is such a mystery to so many.  I haven't had much trouble with it.