Sometimes after a multi-course decadent Asian feast you want something simple. This ribeye came from Baczynski Brothers Meat Market in the East Village. Better known for their hams and sausages, they are also a full-service butcher. The first ribeye I got from there made me think I’d found an East Side competitor to Ottomanelli. This is the third and now I think that first one might have been flukily excellent. It had a perfect, Lugerish musty, nutty quality. This one was just very good, well marbled and about 2 inches thick, salted and seared to a caramelized crisp on the outside, rosy rare in the center, served with white rice and lemon and baby peas. And yes Fiona, the wine was a 2002 Givry from Choffelet-Valdenaire. Meals like this put the wine front and center, in this case deservedly so. $28, seek it out.