The rule of thumb, whether you prefer red or white wine, is light wines go with light meals and heavy, full-bodied wines with heavier meals. That being said, you'll find many sites online that say white with fish, red with steak, but the truth is you can go either red or white for either meal, but to enjoy the full extent of the flavors pay attention to the type of red or white you choose.

Here's a quick breakdown for you for some steaks:

New York Strip Steak: A Zinfandel or Merlot is a nice choice.

T-Bone Steak: Merlot is again a good selection, or a Pinot Noir.

Porterhouse Steak: A Shiraz or Pinot Noir

Filet Mignon: A Cabernet Sauvignon or Bordeaux Blend

Sirloin Steak: Merlot or Cabernet Sauvignon

Prime Rib: A Shiraz or Pinot Noir

Ribeye Steak: Cabernet Sauvignon or Bordeaux Blend

Here's an article you can check out as well that explains why a little further in depth: http://www.homebrewit.com/blog/2010/11/29/wine-pairing-guide-for-holiday-meals/

As far as the proper way to drink wine, it would be better to sip it slowly and savor the flavor to get the full effect of the dish and wine. There is a reason these wines compliment the types of steak; savor each mouth full instead of mindlessly washing down each bite. Keep a red at room temperature, this is when the wine will taste the best. It is generally a good rule of thumb to open the bottle and let it breathe for a little before consuming with your meal.

Hope all this helps, enjoy!

Grilled steak is best with red wine that has a lot of tannin, color and body. The classic combination is red Bordeaux and Cabernet Sauvignon. Other good reds to drink with steak are Pinot Noir, Brunello, Rioja, red Burgundy.
I couldn't find really good blogs or website about wine and food pairings, but there is a new book What to Drink with What You Eat by Andrew Dornenburg and Karen Page that's definitely worth reading if you are interested in the subject.

I think that most wine “experts” would agree that certain wines work better with certain foods. At the same time, I think that it is pretty acceptable these days to serve any good wine (especially one you like) with just about any food.
Here are generally the best wines to pair based on certain foods:
Beef/Lamb/Veal – Cabernet Sauvignon, Zinfandel, Shiraz/Syrah or Merlot. The stronger the meat, the further left I would go on that list.
Pasta (red sauce) – Merlot, Chianti or Pinot Noir
Pasta (cream sauce) – Chardonnay or Pinot Grigio
Chicken/Turkey/Pork – really depends on the preparation – if you are making BBQ or serving it with a marsala wine sauce, accompany with a red wine. If you are making a garlic or parmesan try a white wine.
Fish/Seafood – I would generally pair with a white wine like Chardonnay, Sauvignon Blanc or Pinot Grigio, but if it is a “meatier” fish like Mahi Mahi I think it can stand up to a red like Pinot Noir.
Here is a nice site that you can use as a guideline: http://www.winewebcentral.com/winepairing/