A steak or Rib roast is similar to entrecot. Both come from the rib section of the cow. The only difference is that the rib steak is a slightly different cut since it does not have bones. When cooked properly, a rib eye steak is a tender and tasty cut of meat. You need to use a grid to prevent the meat from touching the hot bottom of the pan, which could cook your meat in excess.
Preheat the oven to 500 degrees Fahrenheit (260 ºC).
Add the lemon zest and Provencal herbs to the softened butter. Rub the meat with the butter with herbs; covers the complete roast. Sprinkle the meat with kosher salt to taste.
Place the rib roast in the roasting pan. Cover and bake the meat at 500 degrees F (260 degrees C) for 25 minutes. Once this time has elapsed, lower the heat to 325 degrees (162, 78 ºC) and let the roast cook for 15 minutes per pound (453. 59 grams) or until the meat thermometer shows that the center has reached 125 degrees F (51. 66 ºC).
Remove the meat from the oven, put it on a serving plate and cover it with aluminum foil. Let it rest for 15 to 20 minutes so that the juices are distributed throughout the meat.
Do not cut meat without letting it rest. If you do it before it has settled, it will dry up.