Cooking temperature : medium-rare (56ºC)
Take out and temper the meat about 20 to 30 minutes before cooking.
Generously salt each side.
Sear the meat over medium-high heat on each side, until lightly browned.
Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
Place the prime rib on a cooling rack, wrap it in aluminum foil and let it rest for at least 10 minutes to gain the remaining 2 - 3 degrees.
Cut the rib steak against the grain and serve.