Step 1

Preheat the sous vide water bath to 135°F/57°C for medium-rare plus. (Medium-rare is 130°F/54.5°C, medium is 140°F/60°C, rare is 120°F/49°C).

Step 2

Measure a roll of vacuum bag long enough to fit the roast. Seal one side of the bag, then season the roast with the salt and pepper, slide it into the bag, and vacuum seal the bag.

Step 3

Put the bagged roast in the sous vide water bath, and sous vide for at least 3 hours or up to 6 hours. (If cooking from frozen, cooking time is 5 to 8 hours). Remove the roast from the vacuum bag and pat dry with paper towels.

Step 4

Preheat a grill set for high heat on one side of the grill (For my Weber Summit, I preheat the grill with all burners set to high for 15 minutes, then turn off half the burners and leave the other half on high. For my Weber Kettle, I light a full basket of charcoal, then spread it out over ⅓ of the grate, about 3 coals deep, with no coals on the other side) Sear the steak for 4 minutes, flipping every minute, and rotating the steak 90 degrees after the first flip to get a crosshatch of grill marks, and moving the steak if it starts to flare up. (There is a lot of fat in a ribeye - it will flare up.)

Step 5

Let the steak rest for a few minutes, then cut it away from the bone. I slice the steak into 1/2 inch thick slices to serve, and take the bone as a chef’s treat.