The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. We’ve wet aged this USDA Prime Ribeye for 25 days and trimmed away the bone, resulting in a steak that cooks in less time without a compromise to flavor or texture. We will sous vide your steaks to 130 degrees and all you need to do is ensure they are at room temp and sear them on a hot skillet or open flame like you mean business. Times to sear can be found in the FAQ section of our site in order to reach your desired temperature.