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A Perfect Match: Butter-Basted Rib Eye with a Priorat Red

Chef Katie Button of Cúrate restaurant in Asheville, N.C., prepares this special steak by basting it in butter with garlic and rosemary, serving it with roasted radicchio. Wine Spectator's Hilary Sims explains why a 15-year-old Spanish red links up perfectly with this savory dish.

Sep 26, 2019