# Timig to set for steaks

**URL:** <https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797>\
**Category:** Anova Precision® Cooker\
**Created:** [May 9, 2017, 12:35pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797 "2017-05-09T12:35:18Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![fastfatdude](https://avatars.discourse-cdn.com/v4/letter/f/b9e5f3/32.png) [@fastfatdude](https://community.anovaculinary.com/u/fastfatdude)\
**Post date:** [May 9, 2017, 12:35pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/1 "2017-05-09T12:35:18Z")

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Hi,

if I have a 3inch USDA Prime boneless short rib and I wanna cook it medium rare, reckon the temp should be about 54degC but how about timing?

Read on some other site that for 1inch will require 1 hour. How about triple the thickness?

thanks for help.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 9, 2017, 4:57pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/2 "2017-05-09T16:57:59Z")

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@john.jcb @RichardOL can you offer your expert advice? 😉

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [May 9, 2017, 5:03pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/3 "2017-05-09T17:03:55Z")

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Even Prime short ribs would be considered a less tender cut. I think 18-24 hours. Possibly as much as 48 hours for medium rare since the lower temperature is slower working to break down the structure.

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 9, 2017, 5:16pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/4 "2017-05-09T17:16:37Z")

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@fastfatdude I also find this chart from Serious Eats super helpful [Sous Vide Steak Guide | The Food Lab](http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html).

Also, the recipes page from Anova: [https://recipes.anovaculinary.com/](https://recipes.anovaculinary.com/)

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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:** [May 9, 2017, 8:13pm UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/5 "2017-05-09T20:13:13Z")

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I always have done bone in short ribs as I believe it adds flavor. I may be wrong but that is what I have done. I cook mine anywhere from 48-72 hours. They are extremely tender and flavorful and lately I have been closer to 48 hours. I have a picture somewhere I will look for.

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**Author:** ![fastfatdude](https://avatars.discourse-cdn.com/v4/letter/f/b9e5f3/32.png) [@fastfatdude](https://community.anovaculinary.com/u/fastfatdude)\
**Post date:** [May 10, 2017, 2:59am UTC](https://community.anovaculinary.com/t/timig-to-set-for-steaks/6797/6 "2017-05-10T02:59:20Z")

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Hi,

Read this article already but timings are based on 1-2inch steaks.

For thicker cuts than above, reckon the heater needs a longer time to reach the center of the meat so wondering how much longer ?

Well, I am dry aging a 1kg piece of short rib and reckon after the trimming, putting the whole piece in to sous vide and searing after will be the best effect. For that I should be looking at at least 3inches in thickness.

Thanks.