# Have you tried 137F for ribeye?? Reddit says it's all the rage **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [August 26, 2021, 2:22pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225 "2021-08-26T14:22:43Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\ **Post date:** [August 26, 2021, 2:22pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/1 "2021-08-26T14:22:43Z")
> **[r/sousvide - Cult of 137 Praise Be](https://www.reddit.com/r/sousvide/comments/pa3rlr/cult_of_137_praise_be/)** > > 54 votes and 10 comments so far on Reddit ---
**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\ **Post date:** [August 26, 2021, 4:29pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/2 "2021-08-26T16:29:20Z")
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**Author:** ![sein06231](https://avatars.discourse-cdn.com/v4/letter/s/839c29/32.png) [@sein06231](https://community.anovaculinary.com/u/sein06231)\ **Post date:** [August 26, 2021, 8:03pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/3 "2021-08-26T20:03:08Z")
It depends on grade of rib-eye. I do 130F on premium. Alex A heartfelt reply from Alex & Sue ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [August 26, 2021, 8:16pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/4 "2021-08-26T20:16:26Z")
Hold on there Anova. _Chacque a son goute_. Shouldn’t doneness be a matter of personal choice? Do you really want to rely on reddit as a resource for your culinary recommendations? When i see _cult_ on a social media site i either leave ASAP or grow sceptical. I wouldn’t use reddit for investment advice either, although many do. Strike One. Meat will only stick to insufficiently heated cast iron, fatty or not. Strike Two. Mid rare is not _bloody_, it’s juicy. However, that’s tasty looking meat. It’s hard to go far wrong buying quality and cooking at any reasonable cooking temperature. Thanks for sharing. ---
**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\ **Post date:** [August 26, 2021, 8:23pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/5 "2021-08-26T20:23:02Z")
Oh, doneness is always a personal preference! You are exactly right about strikes one and two. Glad we get 3! 🙂 On a serious note, thanks for hanging out here and helping folks out! MUCH appreciated it. ---
**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\ **Post date:** [August 27, 2021, 4:23am UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/6 "2021-08-27T04:23:38Z")
Honestly, I don’t waste money on expensive cuts like Ribeye anymore… And keep in mind, Ribeyes used to be my favorite cut ! But shortly after I started doing SV, I discovered I could make cheap, tougher cuts, as tender as I wanted. My favorite cut now is Petite Sirloin (Picanha) which I get from $2.98-$5.98 a lb. Lately the regular price has been about $4.49. Oh and my preferred temp for my Petite Sirloins is 135F. I’d probably do the same… Or maybe 133F for Ribeyes… If someone were handing out ribeyes… ---
**Author:** ![anovaculinary](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anovaculinary/32/7315_2.png) [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)\ **Post date:** [August 27, 2021, 1:56pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/7 "2021-08-27T13:56:05Z")
You know the real tricks! ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [August 27, 2021, 2:49pm UTC](https://community.anovaculinary.com/t/have-you-tried-137f-for-ribeye-reddit-says-its-all-the-rage/29225/8 "2021-08-27T14:49:17Z")
We have not had a ribeye in a long time. Lately pork and chicken have been on our menu. I am thinking about short ribs for the weekend, however.