# Prime Ribeye **URL:** https://community.anovaculinary.com/t/prime-ribeye/13404 **Category:** Anova Precision® Cooker **Created:** [March 5, 2018, 4:48am UTC](https://community.anovaculinary.com/t/prime-ribeye/13404 "2018-03-05T04:48:49Z") **Posts on this page:** 1 **Showing post:** 11
### Author: ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir) #### Post date: [March 17, 2018, 8:03pm UTC](https://community.anovaculinary.com/t/prime-ribeye/13404/11 "2018-03-17T20:03:26Z")
Will, you can do as Nestor suggests or look back in the Community list here. In Dec. 2017, i described the technique for serving portions of varying doneness with a single cook. You probably want to produce your meal with the least amount of fussing with it. The solution for your Rib Eye challenge is about the same as i described to Whybuynew 1. Now admittedly it is a somewhat cosmetic solution, but it is an age-old restaurant trick that satisfies guests and continues to be used today. You can find it using the following address: > [@7 lb tied and trimmed tenderloin question.](https://community.anovaculinary.com/t/7-lb-tied-and-trimmed-tenderloin-question/11389): > > Big money roast. 9 guests. 6 want med rare, 3 med well. should I cut the roast in a 2/3 and a 1/3 piece and do the med well 1st, then lower temp and do the other? Also how long to cook? I continue to be amazed at how many people attempt to cook expensive cuts of meat without using an instant-read thermometer to achieve consistently exact degrees of doneness. If you don’t have one, please do yourself a favour and get one. It doesn’t have to be a Therma-Pen, the $10 to $15 ones work just fine, - only about a second slower. --- _[View the full topic](https://community.anovaculinary.com/t/prime-ribeye/13404)._