So, during a sword fishing trip this past fall, I was introduced to Sous Vide cooking method. It seeemed logical, but was trying to wrap my head around it.
They explained that's what prime rib roast is so pink and fully cooked. Since then, I've had Tri-tip, Prime Rib, and Filet Mignon via the Sous Vide method and it was awesome. I bought a machine and going to try it for myself today as it is about an 8 hour cook, but will update you later in the "Food & Recipe" tab to give you an update.
Here is the recipe I'm going with that I found online...
https://sousvideways.com/sous-vide-prime-rib/
Well here it goes!
(https://i.imgur.com/DUHklGs.jpg)