# 60 minutes too long? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [April 5, 2016, 3:08pm UTC](https://community.anovaculinary.com/t/60-minutes-too-long/745 "2016-04-05T15:08:24Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![StefanH](https://avatars.discourse-cdn.com/v4/letter/s/58956e/32.png) [@StefanH](https://community.anovaculinary.com/u/StefanH)\ **Post date:** [April 5, 2016, 3:08pm UTC](https://community.anovaculinary.com/t/60-minutes-too-long/745/1 "2016-04-05T15:08:24Z")
I recently got an Anova Precision Cooker. But my two first tries were more or less a disaster. I tried an entrecôte steak, about 1inch thick and set the temperature to 129 Fahrenheit and about 60minutes cooking time. I expected an medium rare to medium steak but got a medium to well done steak.  What did i do wrong? Stefan ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [April 6, 2016, 7:36pm UTC](https://community.anovaculinary.com/t/60-minutes-too-long/745/2 "2016-04-06T19:36:49Z")
Have you checked the temp calibration with an external thermometer in the water bath?  My BT model is about 2 degrees off and it runs hot (ie: 129 on my display actually puts the water at 131). Also, could you have seared it too long?  I’ve found that with thin cuts of meat like 1 inch thick, even up to almost 2 inches, in order to get a good sear without leaving it on there and cooking the meat I have to get a cast iron pan super hot. Like pan is smouldering and the smoke alarm goes off kind of hot.  Or I’ll sear it on my gas grill that I modified to get up to around 850 chamber temps on full.  These kind of temps give me sear times that are only  seconds per side. ---
**Author:** ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)\ **Post date:** [April 7, 2016, 7:23pm UTC](https://community.anovaculinary.com/t/60-minutes-too-long/745/3 "2016-04-07T19:23:29Z")
Pretty sure it couldn’t happen at 129 degrees even in 3 hours. Especially pre searing. Like acs says check the temp