re: Wagyu ribeye from.........Wal-Mart?....

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What temp did you set your sous vide? And how long?

I've been using 121 degrees for 90 minutes.

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Sorry I missed your question. I have done my rib eyes at 134-137. I usually like my steaks mid rare but I find on a ribeye the fat is sometimes stiff not rendered soft to my liking. This higher SV temp allows it to render more...I do them for about 1-2hrs depending on the thickness. I also put them in a ice bath/fridge to cool them off a lot before the sear since they are already cooked to a higher temp than normal.

I have not seen these at WM again...I never seen them at WM before either