There’s nothing quite as magnificent as a 23-ounce steak cooked to perfection. That’s why, in this week’s episode of Tasting Notes, chef Daniel Eddy of Rebelle in New York City shows the restaurant’s wine director Patrick Cappiello how to sear a veal porterhouse steak with kennebec potatoes. Patrick then chooses Rouge-Gorge, a natural, herbaceous wine from France’s Loire Valley. The pineau d'Aunis, a rare varietal with aromatic qualities of both rosemary and weed, is the perfect complement to Eddy’s veal.
How to Serve a Glorious Slab of Meat, the Veal Porterhouse
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