- 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
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.
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.
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.
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.