The mustard seed is one of the most refined spices and although Dijon Mustard is typically thought of as a condiment it's actually the most perfect ingredient to use in a steak dish! Try out this recipe and you'll think about mustard a little differently.


1 Pasture One Bone-in Ribeye Roast (approx. 12 lbs.)
1 Cup Dijon Mustard
1⁄2 Cup Crushed Black Pepper
2 Cups Rock Salt


Rub Pasture One roast all over with Dijon mustard, coat with crushed black peppercorns and rock salt.


Place on rack and put in a 200’ oven and slow roast until an instant read thermometer registers 5 to 10 degrees below desired temperature. Then turn oven up to 500’ degreesfor 15 to 20 minutes. Let roast rest 15 to 20 minutes, scrape salt crust off rib before carving. Medium rare is135’ to 140’so you would want to turn up the oven at about 125’ to 130’ for the final high temp roasting.