# Time or temp

**URL:** <https://community.anovaculinary.com/t/time-or-temp/13918>\
**Category:** General\
**Created:** [April 4, 2018, 12:36pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918 "2018-04-04T12:36:54Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [April 4, 2018, 12:36pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918/1 "2018-04-04T12:36:54Z")

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Is it the time or temp that gets you your desired doness for a steak

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**Author:** ![DParker](https://avatars.discourse-cdn.com/v4/letter/d/db5fbb/32.png) [@DParker](https://community.anovaculinary.com/u/DParker)\
**Post date:** [April 4, 2018, 12:43pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918/2 "2018-04-04T12:43:10Z")

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Temperature.

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**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:** [April 4, 2018, 3:16pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918/3 "2018-04-04T15:16:12Z")

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Enough time makes sure the meat is at the same temperature all the way through and for tougher cuts extended time makes your meat tender.

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**Author:** ![Goshin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/goshin/32/7754_2.png) [@Goshin](https://community.anovaculinary.com/u/Goshin)\
**Post date:** [April 4, 2018, 5:09pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918/4 "2018-04-04T17:09:13Z")

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Both… Temp makes meat tender. Tougher meat needs more time. Thicker meat also needs more time. Time is less important. Doing a good steak 2 or 2.5 hours is no problem. Doing a tough peace shorter makes it less desirable.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [April 4, 2018, 9:35pm UTC](https://community.anovaculinary.com/t/time-or-temp/13918/5 "2018-04-04T21:35:33Z")

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Temperature for done-ness. Time for texture.

Rule of thumb says that it takes about 30 mins per half inch of thickness for warmth from the water bath to penetrate meat. So to get a 2" thick piece of steak up to temperature equilibrium (centre same temperature as water bath) will take approximately 2 hours.

Steak is usually cut from naturally tender muscles, so with most steak this is all you will need to do before drying it off and searing it in a hot pan.