# Ribeye Piece - 27,8oz
**URL:** https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822
**Category:** Anova Precision® Cooker
**Tags:** beef, steak
**Created:** [October 24, 2016, 2:10pm UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822 "2016-10-24T14:10:43Z")
**Posts on this page:** 8
**Page:** 1
### Author:  [@mrodcan](https://community.anovaculinary.com/u/mrodcan)
#### Post date: [October 24, 2016, 2:10pm UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/1 "2016-10-24T14:10:43Z")
Hi!,
I just got my Anova Precision Cooker last week and started experimenting with different types of protein. At this time I have a Ribeye that has been "dismembered" I put some bacon sliced and glued with Activa GS.
Now the ribeye is rolled for cooking.
The meat is 15cm/5.9" long // 6.5cm/2.56" wide and 788g/27.8oz weight (I have attached two photos).
I was reading some recipes but I was unable to find something similar to what I have. This is not a Steak and not even a large piece of meat.
Any guest/tip/suggestion how to cook it medium rare?
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### Author:  [@mormonsniper](https://community.anovaculinary.com/u/mormonsniper)
#### Post date: [November 14, 2016, 2:28am UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/2 "2016-11-14T02:28:39Z")
This is basically a cylinder. Dr Baldwin indicates in his chart that it should be cooked for about 3 hours.
Medium rare for me is about 135-ish°F. If you keep it in a little longer don’t sweat it. I typically cook pork and turkey tenderloins right in the packaging they come in for 3 hours or longer at 145°F, without any problems. Bulletproof cooking.
ms
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### Author:  [@mrodcan](https://community.anovaculinary.com/u/mrodcan)
#### Post date: [November 14, 2016, 2:49am UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/3 "2016-11-14T02:49:15Z")
Thank you very much!!
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### Author:  [@HunterC](https://community.anovaculinary.com/u/HunterC)
#### Post date: [November 14, 2016, 10:31pm UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/4 "2016-11-14T22:31:36Z")
Is Dr. Baldwin from a cook book? I would love to look it up!
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### Author:  [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)
#### Post date: [November 15, 2016, 11:39pm UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/5 "2016-11-15T23:39:41Z")
Doug Baldwin. He’s written pioneering reference materials for SAFE Sous Vide cooking.
Here’s a link to his ‘[A Practical Guide to Sous Vide Cooking](http://www.douglasbaldwin.com/sous-vide.html)’
Enjoy,
T
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### Author:  [@HunterC](https://community.anovaculinary.com/u/HunterC)
#### Post date: [November 16, 2016, 12:27am UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/6 "2016-11-16T00:27:30Z")
Thanks so much! I will be sure to give it a read 🙂
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [November 16, 2016, 2:23pm UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/7 "2016-11-16T14:23:49Z")
I learned the hard way if you are going to cook in the packaging they come in be sure and remove any paper stickers. I made quite a mess when I didn’t. The steak was perfect though.
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### Author:  [@mormonsniper](https://community.anovaculinary.com/u/mormonsniper)
#### Post date: [November 18, 2016, 3:30am UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822/8 "2016-11-18T03:30:19Z")
So far I’ve had no trouble with stickers on packaging… Knock on turkey.