We have a vac sealer and Ribeye is my favorite beef cut so... gotta try this.

Looks yummy!

Bob James doesn't have any clue, does he... Medium Rare is cooked all the way through at 145 degrees or so. Going from freezer to grill leaves the steak blue rare in the middle if not still frozen. Before I got my immersion circulator I did it on stovetop with a thermometer. It's more difficult because you have to actively control the temp but totally worth it. Immersion circulators are coming way down in price and if you like perfect steak it's the only way to fly. Another helpful hint is that you can use a hot cast iron skillet and clarified butter on high heat to brown the outside. Clarified butter doesn't burn the way regular butter does so it handles the high heat really well. Also, if you have a good cut of meat you should only use salt and pepper to season. That green shit is a waste of steak.