Roasting a steak in salt, and a fine wine to enjoy it with

I recently visited Il Borro, an estate the Ferragamo family bought from the Duca D'Aosta a number of years ago. The place was a ruin when they arrived, and they have done an impressive job of bringing it back; they have also planted vineyards, and though the vines are still very young the wines are quite promising, improving greatly from the first to the most recent vintage. One of the highpoints of the visit was lunch, which included a thick steak roasted in salt. If someone had suggested it I'd likely have said no, and been mistaken, because it was very good. Good enough that I'll be adopting it for the winter months, when I don't feel like firing up the grill and standing out in the cold.