I wanted to thank you all for the advice, the results were exceptional. Here is a recap of what I did;
On Monday night I made a small marinade of - 1tsp soy sauce, 1 tsp honey, 1 cube of garlic, Dash of dry mustard- and rubbed it on the meat before sealing with the water dispersion method in a ziplock bag, and put in the fridge overnight. It was a Boneless Rib Eye Roast weighing in at 2.79lbs.
Tuesday morning I put it in for 6 hours at 142 degrees (6 hours due to my work schedule). I removed the meat and put aside the sauce (aprox half- 2/3 cup) that was in the bag. I sprinkled on some kosher salt and black pepper and put it on the grill for about 5-10 min while rotating. I had to keep a close eye on it since the fat had melted and was dripping into the grill and getting caught on fire.
I then sliced it in half after resting the meat for 10 min and separated it for the 2 day meals into "vacuumed" zip lock bags, while taking off the middle slice for tasting :-) . It was amazing, one of the better (best?) tasting pieces of meat I have had in a very long time (ever?). It was a bit too red for my wife so next time I may try 145-147 degrees.
As suggested, on Y"T I put a pot of water on my hot plate and placed the bagged meat inside for about 30-60 min before serving. It wasnt at the same level as fresh, but it was still very close and I would totally do this again. Here are some pics.
Pre-SV;
Post SV with the juices in the cup;
Post Sear;
Sliced Open;
Repackaged for day meals;