# Vast difference in cooking times prescribed **URL:** \ **Category:** First Cook Essentials\ **Created:** [August 9, 2017, 9:22pm UTC](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774 "2017-08-09T21:22:57Z")\ **Posts on this page:** 1\ **Showing post:** 2
**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:** [August 9, 2017, 10:31pm UTC](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774/2 "2017-08-09T22:31:49Z")
@samlinton You’re right, there are factors like thickness and cuts of meat that determine the cook time ranges. For example, ribeye may be cooked from anywhere between 1-4 hours. A general rule of thumb is that longer cooker time will get you more tender results. Serious Eats has a really great guide on [sous vide steaks](http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#tempchart1). Talks about everything you’re asking here. There’s also a basic[time + temp explanation](https://community.anovaculinary.com/t/1st-cook-the-so-basics-of-time-and-temps/8457) in the community. You can cook fatty steaks - ribeye is one of them. What was the outcome of the fatty piece of beef you cooked up? What kind cut of beef? --- _[View the full topic](https://community.anovaculinary.com/t/vast-difference-in-cooking-times-prescribed/8774)._