Cut the steaks from a whole prime rib. Bring a whole frozen prime rib to room temperature, 65F degrees. This one is five pounds, enough for five steaks, each one inch thick. To cook one steak as succulent as a whole prime rib, the meat has to be one inch thick. Remove the rib bones.

Slice the whole deboned prime rib into thick steaks, one pound each, at least an inch thick. Lay the steaks with grain running left to right. Cut across the grain in three smaller steaks, 1/3 pound each, 150 grams, 5 ounces.

Process the rest of the prime rib. Double Shrinkwrap each steak securely, pack 3 of them single layer in thick gallon size freezer bags. Thaw out slowly in fridge when ready to use, then bring to room temperature.

Reverse sear the steak: pre-warm oven to 200F degrees. Rub outside cap edge of steak with garlic butter. Cook steak to 105F degrees internal temperature from 65F degree room temperature, about 30 minutes. Rest steak outside of oven, ten minutes, covered.

Now raise the oven temperature to 500F degrees, sear the steak under the broiler two minutes, one side only, till dark crust forms. Rest ten minutes. The final internal temperature of this medium rare steak was 126.5F degrees. Taste, add salt and pepper to taste. Enjoy.

Use the rib bones and excess steak fat to make a beef stew in your crockpot. Chop ribs in half lengthwise to release the bone marrow flavor, brown in oven. Add to crockpot with olive oil, add one potato, one onion, one apple, one carrot, stalk of celery, thick slice of red cabbage, garlic bulb, cup of broth, sprinkle of salt, pepper, bay leaf, simmer overnight at 200 F degrees.