Ok..this is probably really stupid, but I'm just not sure!

When adding in a ribeye steak, the only thing that comes up is bison. I know it's the same thing as a standing rib roast, or prime rib, just cut.

Once I get to the prime rib options, I'm left with esentially 2 things - spearable lean only, or fat and separable lean. I'm not sure which to use. There is for sure some thick fat around the edge (it's also bone in), but I don't know what would be considered appropriate for a ribeye steak.

I'm inclined to use the "fat and separable lean" option, but I've just never been sure!

Separable lean and fat means you're eating both. The other means you're only eating the lean.

They only give you a choice of a maximum of 1/8" fat. I think that's okay, though, since more fat won't add to the carb count.

Great! Thanks for clearing that one up!