Made ribeye tonight. Costco had some extra nicely marbled cuts. Used the rapid flip method and didn't finish in the oven, but still got minimal gray matter. I could have gotten a nice sear though.

What's your rapid flip method? 1 minute each on a really hot pan?

I try to flip every 30 secs or so. The pan is hot, but not screaming hot. Need to lower the heat a bit for thicker steaks like this one. I should get the temp of the pan the next time I make steak.

I wish I had a picture or video of my rib-eye grill situation last night.  SNAFU.  Basically my entire grill went up in flames (fat dripping pan caught on fire, then it lit up the inside and grill surface).  This is a little gas Weber that can't normally get it up beyond 350ish-400, but in this case the dial started shooting past 550.  I took advantage by letting the rib-eye go longer till it was right.  Was beautiful, took it off at 140.  Unfortunately, I then let it rest too long before cutting, so parts of it got a bit over done.

Has anyone tried cooking steak sous vide?  Or more crazy, smoking one?

A couple examples. Like grass fed beef>corn fed. Nutritionally, sure. Taste wise, not in my experience. He does kind of quit on the argument talking about corn finished grass fed beef. Pure grass fed beef is too one dimensional and lacks that rich depth of flavor. He also says "no flame" but then talks about using a broiler. Wth? Flame grilling using wood and/or lava rocks is so tasty. He would take a skillet steak over that? Pft. Says our cows are too young? Think that's subjective considering how blown away by Peter Luger's he was. I don't think there's a right or wrong answer to that, nor with the cuts. Some people like that minerally hanger, other's that pillowy filet. I love a Porterhouse, but is it really 'better' than a Ribeye? Also, not using salt till after you cook? You should do both before and after using different salts if you like. I wouldn't preseason a steak with grey Fleur De Sel, but I would finish with it using a light sprinkle as it rests.

I do agree about the butter. Not a fan of butter on steaks like Ruth's Chris. I find it distracting.

I've had a few decent pieces of gamier meats like duck or venison sous-vide. They were fine. I had a couple steaks sous-vide and they came out bad to me. No depth of flavor and a little bit chalky on the texture. Wasn't a fan and sent them back both times I tried them. For me, sous-vide is to beef what high-fructose corn syrup is to sugar.