Steak! Cabernet!

Rummaging around in the freezer Friday night -- "dum-dee-dee-dum-dum-dee-dee" -- my hand lights on a package and I exclaim, "Sacre bleu, qu'est-ce que c'est?" It's a smallish rib-eye steak, but pretty damned thick, too. Ah, this will be good, because the steak derives from an animal nurtured at Westwind Farms in East Tennessee, a family-owned establishm…