Bone-In Rib Steak


  • 1 bone-in Rib Eye Steak – 3.5 lb
  • 3 tbsp Vintage Salts Montalcino Wine Infused salt
  • 5.5 tbsp butter
  • 1 shallot
  • 1 bunch fresh Herbs – Basil or Tarragon (a matter of preference)
  • 1 tbsp olive oil


Step 1

Remove the meat and butter from the refrigerator at least 30 minutes before cooking. Turn on the oven and place a rack at the middle height.

Step 2

Pour the olive oil over the steak and gently rub both sides with the Vintage Salts Montalcino Wine Infused salt to form a crust around it.

Place the meat in a baking dish and cook in the oven for 35 minutes, turning halfway through.

Step 3

While in the oven, peel and chop the shallot. Remove the stems from the herbs and mince. In a bowl, stir the minced herbs and shallot together with the softened butter. Form into a tube, wrap in plastic wrap and refrigerate.

Step 4

When the meat is cooked to your liking, remove from oven. Note the temperatures below are before resting,  It is recommended that beef is allowed to rest 10 -15 minutes before serving.  The meat continues to cook.

Rare:  115 degrees;  Medium Rare:  145 degrees;  Medium 140 degrees;

Medium-Well 150 degrees; Well-Done:  155 degrees

To serve, cut the meat and serve with herb butter rounds.