# 1kg Ribeye Steak
**URL:** https://community.anovaculinary.com/t/1kg-ribeye-steak/5761
**Category:** Anova Precision® Cooker
**Created:** [April 5, 2017, 7:59am UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761 "2017-04-05T07:59:59Z")
**Posts on this page:** 8
**Page:** 1
### Author:  [@Fatuya](https://community.anovaculinary.com/u/Fatuya)
#### Post date: [April 5, 2017, 7:59am UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/1 "2017-04-05T07:59:59Z")
Hi, I need some of the expertise advice here
I am thinking of sous vide cooking it as a whole instead of cutting into smaller portions. If so, what would the temperature and duration to set to have medium rare result ?
Thanks
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [April 5, 2017, 10:15am UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/2 "2017-04-05T10:15:06Z")
The weight of the cut is more or less irrelevant. How thick is the cut?
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 5, 2017, 2:08pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/3 "2017-04-05T14:08:25Z")
Hey @Fatuya - @Brian1 nailed it…thickness is pretty important. Once you’re able to figure that out, we can point you into to the right direction with temps + time.
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### Author:  [@Fatuya](https://community.anovaculinary.com/u/Fatuya)
#### Post date: [April 11, 2017, 7:28am UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/4 "2017-04-11T07:28:50Z")
Hi there, it is about 10cm thick of Ribeye Wagyu meat. Appreciate if you can advise the right temps and time. Thank you !
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [April 11, 2017, 2:42pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/5 "2017-04-11T14:42:04Z")
For a piece of meat that thick, I’d shoot for between 3 and 5 hours. The temperature depends on how you like your steak cooked.
This is the temperature guide I use when cooking steak. Temperature will vary depending on the source, but I’ve never had problems using these temperatures:
Rare: 126°F
Medium rare: 129°F
Medium: 133°F
Medium well: 140°F
"Hanging toughtough (between med- well and well done): 147°F
Well done: 154°F
Personally, I never go above 135 with beef, but it’s all a matter of preference.
Hope that helps.
Good luck!
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### Author:  [@Tomas\_Dagostino](https://community.anovaculinary.com/u/Tomas_Dagostino)
#### Post date: [April 28, 2020, 6:21pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/6 "2020-04-28T18:21:26Z")
Hi everyone, how do you guys know how to calculate the time depending on the thickness?
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [April 28, 2020, 6:51pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/7 "2020-04-28T18:51:45Z")
It’s easy using Douglas Baldwin’s guide.
[http://www.douglasbaldwin.com/sous-vide.html#Roast\_Beef](http://www.douglasbaldwin.com/sous-vide.html#Roast_Beef)
FYI, mms are the thickness of a dime or about 25 to the inch.
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### Author:  [@Tomas\_Dagostino](https://community.anovaculinary.com/u/Tomas_Dagostino)
#### Post date: [April 28, 2020, 7:28pm UTC](https://community.anovaculinary.com/t/1kg-ribeye-steak/5761/8 "2020-04-28T19:28:36Z")
thank you! I’ll check it out!