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Because of the pepper, I would guess that the "classic" pairing is a deep peppery red like Shiraz/Syrah or maybe even a Cali Zinfandel.
But because the steak already comes with an ample pepper component, I prefer a left bank Bordeaux with this, preferably something from Paullac with strong notes of cassis, cedar, and pencil lead. It’s hard to explain why, but it just works! Maybe because it matches the intensity but also features complimentry rather than similar flavours.
Left bank Bordeaux typically consists of mostly Cabernet Sauvignon where as the softer styled right bank wines are primarily Merlot.

For this great appetizer I follow the classic pairing all the way.
Pinot noir! The wine Myles pined for in the movie Sideways.
Pinot noir comes in several styles and the types that work well here are typically produced in Burgundy, Oregon, and New Zealand.

I've made this several times and my all time favourite pairing for this dish is Châteauneuf-du-Pape. This wine can consist of a blend of up to 13 varieties but mostly consists of 3; Grenache, Syrah, Mourvèdre.
Many times you will find a Châteauneuf-du-Pape with a distinct floral characteristic, something that goes will with the Rosemary and Thyme in this dish.