I eat a lot of steak, ribeyes mainly. I buy the whole standing rib roasts in USDA rime when they go on sale in December at like 9.99$ a lb. Like 3 of them each weighing in at 16+ pounds. Although I might do the prime rib for Christmas this is mainly for making ribeyes and I don’t trim much if any fat off. I don’t leave any fat on the plate even for a ribeye. I slice them up, add some salt and vacuum seal them the off to the freezer.
When it is time (as it is quite often) I toss one or two in the sous vide at 129 for 3 hours. The only variation is how to sear. I have tried over the gasser, on CI,with a searzall, over charcoals nearly up to the grill and the chimney of coals. The charcoals do the best job but most of the time it is me cooking one steak and doesn’t seem worth it. I particularly want the fat to get a nice crispy brown exterior which makes it even better to eat. Remember I haven’t really trimmed the fat like a normal ribeye so there is plenty of it…it is USDA prime so it is buttery soft.
SO I crank up the cast iron (slowly…I first heat to low and then to high), add a tiny bit of canola or ghee if I have it. Toss the seasoned side of the dried steak down and take my Searzall to the top side focusing on the fat. 60 seconds later I flip it, repeating the dual approach. Right then I lift it up and hit the searzall to the fat on the side and we are done. A little butter on the top and fork ready.
That’s just the way I am doing it now.