Ribeye not in Cryovac – should I wet the surface?

[Thea]

If you know for a fact the meat has not been jaccarded, prepare a sterile surface, wash your hands, run tap water over the meat and rest for several minutes of the clean surface to best “reactivate” the protein coating. Best to do this only with a boneless cut. Bone-in cuts have very little meat surface releasing the neccesay gooey proteins.