Sorry about the delay on the thoughts. I prepared the steaks sous vide and finished in a hot cast iron skillet with the stove top and simultaneous MAPP. The steak was about as good as any I have had recently and probably top ten. The texture was ultra tender but the flavor hadn't developed as much as I had anticipated. These steaks did cook differently so I'll have to adjust that for my next batch but still a really delicious steak none the less. I'll pull the 45 days next Friday and put some finished pictures up of the cooked steaks, we were in such a hurry it slipped my mind this go.
I'll end up buying the rest of the equipment I need and doing a whole rib this time, I hope I am able to get a bone in prime from costco for the next go, although the choice here was very good as well.