# Brand New at this, Ribeyes today help!!!!
**URL:** https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013
**Category:** Anova Precision® Cooker
**Created:** [December 30, 2018, 7:27pm UTC](https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013 "2018-12-30T19:27:28Z")
**Posts on this page:** 4
**Page:** 2
### Author:  [@Tarheelneil](https://community.anovaculinary.com/u/Tarheelneil)
#### Post date: [January 9, 2019, 10:59pm UTC](https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013/21 "2019-01-09T22:59:55Z")
According to the NIH website, although it can grow rapidly at 113 degrees, it is completely inhibited (their words, not mine) between 120 and 126. But she doesn’t like to eat beef (hard on her stomach), so it is only for me. Pork, which we both eat, I do at 134F
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### Author:  [@Greg\_Beckwith](https://community.anovaculinary.com/u/Greg_Beckwith)
#### Post date: [January 19, 2019, 7:12pm UTC](https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013/22 "2019-01-19T19:12:42Z")
Has anyone tried the mayo sear on pork chops??
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [January 19, 2019, 8:55pm UTC](https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013/23 "2019-01-19T20:55:55Z")
It will work on anything.
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### Author:  [@Greg\_Beckwith](https://community.anovaculinary.com/u/Greg_Beckwith)
#### Post date: [January 19, 2019, 9:06pm UTC](https://community.anovaculinary.com/t/brand-new-at-this-ribeyes-today-help/19013/24 "2019-01-19T21:06:43Z")
Thanks Ember!!!
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