New recipe, January 25, 2014

Butter Basted Rib Eye Steaks from the February 2014 Food and Wine. This is simple and elegant--we give it a 5. It is a carnivore's dream, so not something we'd do every day, but definitely something we'd be proud to serve to friends. Served with a mixed green red pepper salad with a Viandox vinaigrette.

Wine: Forgeron Cellars 2009 Cabernet Sauvignon--an excellent match