So what this picture doesn't show is that this bone in ribeye is 3.5" thick. I bagged it with sliced garlic, shallots, rosemary, thyme, and S&P. Patted dry, rubbed in some of my homemade seasonings and tossed it on a super hot grill with two pats of butter on top for two minutes. Flipped, another two minutes. It was really good. Except for a few millimeters per side all 3.5" was a perfect medium rare.
Edit: Bagged it yes but forgot to add sous vide at 130. The couple of minutes on the grill was just for crust.Edited by Piobaire - 6/27/16 at 8:40am