Bone-In Rib Steak Cooked in Merlot Sea Salt
- 1 bone-in rib steak, about 1.5 kg (3.3 lb)
- 50 g (3 tbsp) Flower of Merlot sea salt
- 80 g (5.5 tbsp) butter
- 1 shallot
- 1 bunch tarragon
- 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 Flower of Merlot sea 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.
In the meantime, peel and chop the shallot. Remove the tarragon leaves from their stems and mince. In a bowl, stir the tarragon and shallot together with the softened butter. Form into a sausage shape, wrap in plastic wrap and refrigerate.
When the meat is cooked, remove from oven. To serve, cut the meat and serve with tarragon butter rounds. Optionally, accompany with oven-roasted potatoes.