Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef

Beef is one of my favorite things to cook sous vide. Whether it is a steak, a roast, or short ribs, there are a lot of benefits to using sous vide to prepare it.

Note: You can jump directly to the sous vide beef time and temperatures.

Sous vide steak shishito peppers close

Below I've given the times and temperatures I recommend for the majority of cuts of beef. I hope you can use them as a jumping off point to come up with your favorite sous vide times and temperatures. The recommendations also work with most kinds of red meat.

Note: For a look at other types of red meat, you can see my guide to How to Sous Vide Lamb or my article on How to Sous Vide Red Meat.

Quick Links

Steak-Like vs Braise-Like vs Tender-Steak

Most of the confusion around what temperature to sous vide steaks or roasts comes down to not understand how temperature affects meat. I like to break it up into two types of temperatures, "Steak-Like" and "Braise-Like".

Summary of the Temperatures

Most of the cuts below can have a few different options including "Steak-Like", "Tender Steak" (or "Chop-Like" and "Tender Chop" for pork) and up to four "Braise-Like" braising entries.

Steak-Like Texture

Steak-like is about the same as what you get when you heat it through traditionally, and there is no tenderization. It works best for traditional steaks and tender cuts like filet mignon, ribeye and strip steak. The temperatures used are usually between 120°F for rare up through 149°F for well done (49°C to 65°F).

Tender-Steak Texture

Tender-steak uses the same temperatures as Steak-Like but uses long sous vide times to tenderize the meat, resulting in a very tender version of that meat. The end result tastes much like a traditional steak would: tender, moist, and flavorful.

This works best for tougher cuts like chuck and short ribs that aren't usually just grilled or pan fried. However, there are also many cuts that are often heated through traditionally, such as flank steak or sirloin, that can benefit from some extended cooking time and these will have Tender-Steak entries as well as Steak-Like.

Braise-Like Texture

Braise-like entries result in what you would think of for a traditional braised or smoked meat. It's starting to fall apart and shred, but it is losing its moisture. There are 4 main temperatures I recommend, starting at 150°F (65°C) and increasing up until 176°F (80°C), with the meat becoming progressively more "fall apart".

These temperatures can be used on anything with a high fat or connective tissue content, basically anything that would be traditionally braised will work well.

Detailed Steak-Like Description

Sous vide prime rib roast family up

Following the "Steak-Like" entry will result in a final dish that has the texture and doneness as if the cut of meat was heated through traditionally. It is usually displayed next to tender cuts of meat, or ones that are traditionally grilled or pan fried. I recommend starting with 125°F (51.6°C) for rare, 131°F (55°C) for medium rare and 140°F (60°C) for medium. You can then adjust the temperature up or down in future cooks to better match your preference.

  • Sous Vide Beef Doneness Temperatures
  • Rare: 120°F to 129°F (49°C to 53.8°C)
  • Medium Rare: 130°F to 139°F (54.4°C to 59.4°C)
  • Medium: 140°F to 145°F (60°C to 62.8°C)
  • Well Done: Above 145°F (62.8°C)

Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than a few hours. For wild game, you should make sure to use a high enough temperature to kill any parasites present in it.

For the timing, you usually will be given a specific range like "1 to 3 hours". However, these are just estimates based on how thick that type of meat usually is.

And that's because when determining how long to sous vide tender cuts, it all comes down to the thickness. That's why I prefer to use "Time By Thickness" or or "Pasteurize by Thickness", which gives you an accurate minimum time to cook or pasteurize your specific piece of meat.

They both indicate that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts on the Sous Vide Cooking Times by Thickness for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.

Detailed Tender Steak Description

Sous vide prime rib roast temperature anova

In addition to the "Steak-Like" entry, some cuts will have a "Tender Steak" entry which will use the same temperature range but use longer cooking times to tenderize the meat.

Tender-Steak includes very tough cuts like chuck roast or brisket than usually can't be eaten as "steak". Following the the range given for the entry will result in a tender, moist dish that tastes similar to a traditional steak.

Note: For more information about the range, you should read my article Sous Vide Time Range Explained

There are also cuts that often traditionally eaten grilled or pan fried, such as flank, sirloin, or flat iron steaks but that can benefit from some tenderization over time. If you follow the "Steak-Like" entry, they will turn out very similar to the traditionally cooked version, while following the "Tender Steak" entry will result in a much more tender version of that steak.

For Tender Steak entries I give the minimum and maximum times I usually find it to be perfectly cooked in. The longer the cook it the more tender it will be, so you can judge how tender you would like it and adjust it accordingly. Different quality and types of beef (like grass-fed or Wagyu) will also vary in toughness, and may need shorter or longer times, but usually sticking to the range will be a great place to start.

Sous Vide Braising Temperatures

Shredded beef

People often think of sous vide being used for steaks, but it also excels at making dishes with the texture of traditional braises, called "Braise-Like". Sous vide can't replicate the flavor of the sauce reducing in the oven for hours, but it can cook the meat exactly how you want.

There are 4 main temperatures I recommend for braising with sous vide to create "Braise-Like" beef.

Most sous vide braising temperatures range from around 150°F up to 185°F (65.6°C up to 85°C), with the meat becoming progressively more "fall apart" as the temperature increases. The temperatures I recommend trying first are:

Perfect "Tender Braised" Beef

At 150°F the meat just barely starts to pull apart, and I think of it as the ideal temperature for moist braised or smoked meats. It's almost a cross between a steak and a traditional braise. At 150°F the meat doesn't lose nearly as much moisture as at 156°F (69°C), but it also doesn't break down quite as much either.

Sous vide smoked brisket smoking

It's my favorite braising temperature for brisket and chuck, and I also use it for pork shoulder steaks and ribs. It's a great temperature to try when you aren't looking for a steak, but you want it to still be really moist.

Using this for BBQ is amazing, since most BBQ is smoked to 180°F (82°C), so you are 30° lower than that, and the moisture retention is incredible. I like to sous vide and smoke it - tenderize it in the sous vide, chill it, and then finish it on the smoker.

Shreddable, but Still Firm Beef

Sous vide brisket cranberry bbq sauce side

It's amazing how much difference 6° can make! At 156°F (68.8°C) the meat starts to lose a lot of moisture and it starts breaking down more quickly. The result is what I think of as a more moist version of a traditional braise.

You can pull the meat apart with effort, but it's not easy, and it's still too firm for "fall off the bone" preparations or shreddable dishes. It used to be my favorite temperature until I started experimenting with 150°F (65°C).

More Fall Apart but Some Structure Beef

The next step up I recommend is 165°F (73.9°C). At this temperature the meat is definitely starting to fall apart some, and you'll need to be careful if you are going to sear it to finish.

I think this is great for fall apart meats, especially pulled pork, and it results in a very similar texture to a lot of traditional braises, but it does retain more moisture than they do.

Falling Off the Bone Beef

Sous vide tortilla soup shredded pork whole

If you want meat that slides right off the bone, then 176°F (80.0°C) is what you are looking for. Pulled pork shreds at the the touch of a fork, and ribs almost don't require chewing.

At this temperature all of the connective tissues breaks down, leaving the meat tender and flaky. It loses a lot more moisture than the above temperatures, but it is by far the most tender.

Timing Across Temperatures

From a timing standpoint, going from 150°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.

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Sous Vide Beef Temperatures and Times

There are two main benefits to cooking steaks and other tender cuts of beef with sous vide. The first benefit is cooking a perfectly done steak every time. The other is the ability to turn tougher, but more flavorful, steaks into very tender steaks through longer cooking times. . Below are more sous vide time and temperatures for many of the specific items.

Sous Vide Beef Back Ribs

beef-ribs

Beef back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.

Beef Spareribs, Beef Ribs, Rib Bones, Texas Ribs, Barbecue Beef Ribs, Dinosaurs Ribs

Sous Vide Beef Beef Cheek

Beef cheeks are a tough cut and can greatly benefit from the long cooking times sous vide allows. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.

Joue (French), Guancia (Italian), mejilla, or cachet (Spanish)

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef beef cheek

Sous Vide Beef Blade Steak

blade-steak

Blade steaks are on the tougher side of steak cuts and while they can be just heated through by thickness (1-3 hours usually) they greatly benefit from increased cooking times of up to 10 hours. I prefer 131°F (55°C).

Flat iron roast, top chuck roast, chuck roast, first cut, lifter roast, and triangle roast

Sous Vide Beef Bottom Round

bottom-round-roast

Bottom round roasts are a tough cut and can greatly benefit from the long cooking times sous vide allows. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, but any braise-like temp for a few days is great.

Rump roast, Round Steak

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef bottom round

Sous Vide Beef Brisket

brisket

I love a good brisket and using sous vide allows me to cook it perfectly every time! For steak-like I do between 131°F and 140°F (55°C an 60°C) for 2 to 3 days or 150°F (65°C) for a "perfect BBQ brisket".

n/a

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef brisket

Sous Vide Beef Chateaubriand

chateaubriand

Chateaubriand is a steak cut from the "center cut" of the beef tenderloin. It is similar to a filet mignon, though it is usually thicker. It just needs to be heated through, usually 2 to 3 hours.

Sous Vide Beef Chuck Roast

chuck-roast

Chuck is my go-to budget steak because when cooked at 131°F (55°C) for 24 to 48 hours it comes out almost like a ribeye. At 150°F (65°C) it turns into the perfect pot roast.

Pot Roast, beef shoulder, center chuck steak and beef chuck 7-bone steak

  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 days (55.0ºC)
  • Medium: 140°F for 1 to 2 days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide beef chuck roast

Sous Vide Beef Corned Beef

corned-beef

There are several options when sous viding corned beef. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef corned beef

Sous Vide Beef Eye of Round Steak

eye-round-steak

Eye round steaks are very tough pieces of meat without a ton of flavor. For a tender, steak-like texture I suggest 131°F (55°C) for several days, or 150°F (65.5°C) for 1 to 2 days for braise-like..

Eye Steak, Eye Roast, and Round Eye Roast

  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 36 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 36 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 8 to 18 Hours (80.0ºC)
  • How to sous vide beef eye of round steak

Sous Vide Beef Filet Mignon

filet-mignon

Filet mignon is a tender, high-end steak cut from the center of the beef tenderloin. Filet just needs to be heated through, usually 1 to 2 hours. I'll usually go with 131°F (55°C) for medium-rare.

filet

Sous Vide Beef Flank Steak

flank-steak

I crave the rich, beefy flavor of flank steak. It only needs to be heated through, usually an hour or two, but you can cook it for up to 24 hours to really tenderize it into something exquisite.

Bavette, London Broil, and Flank Steak Filet

Sous Vide Beef Flanken Style Ribs

Sous vide really shines for flanken style ribs when you tenderize it over a long time. My favorite preparation is to sous vide it at 131°F (55°C) for 1 to 2 days, then chill it and reheat it over high heat.

Chuck short ribs, English short ribs, Barbecue ribs, Braising ribs

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef flanken style ribs

Sous Vide Beef Flat Iron Steak

flat-iron-steak

Flat iron steak is a well marbled and flavorful cut of meat, but it can be relatively tough. You can get away with just heating it through but it really shines when you cook it for 12 to 24 hours.

Top Blade, Butlers' Steak, Oyster Blade Steak, and Chuck Clod

Sous Vide Beef Hamburger

hamburger

Using sous vide allows you to cook hamburgers long enough to pasteurize them, resulting in tender burgers that are completely safe. Some people go as low as possible, while I prefer around 135°F(57°C) for 3-4 hours.

Sous Vide Beef Hanger Steak

hanger-steak

I had never had hanger steak until recently but it is quickly growing on me! You can get away with just heating it through, but I prefer it cooked 12 to 24 hours to really tenderize it. I'll usually go with 131°F (55°C).

Butcher's Steak, Onglet, Lombatello, and Bistro Steak

Sous Vide Beef London Broil

london-broil

London Broil technically isn't a cut of meat but a preparation method. Most meat labelled "London Broil" is actually chuck, round, or flank and you can follow the guidelines for those.

Not a true cut but normally flank, chuck, round, Bavette, Flank Fillet and Jiffy Steak

  • Tender Steak
  • Medium-Rare: 131°F for 18 to 60 Hours (55.0ºC)
  • Medium: 140°F for 18 to 60 Hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 12 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 12 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 12 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 8 to 18 Hours (80.0ºC)
  • How to sous vide beef london broil

Sous Vide Beef Mock Tender Roast

mock-tender-roast

Mock tender roasts are actually from the chuck are are pretty tough. I recommend 131°F (55°C) for 24 to 48 hours for a steak-like result and at 150°F (65°C) it turns into a great pot roast.

Chuck Tender, Scotch Tender, Chuck Filet

  • Tender Steak
  • Medium-Rare: 131°F for 36 to 60 Hours (55.0ºC)
  • Medium: 140°F for 36 to 60 Hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide beef mock tender roast

Sous Vide Beef Porterhouse Steak

porterhouse-steak

Porterhouses are a steakhouse classic and for good reason! Consisting of part tenderloin and part strip they have a great variety of textures. They just need to be heated through, usually 2 to 4 hours for a single portion.

Short Loin Steak

Sous Vide Beef Pot Roast

pot-roast

Pot roast really isn't a cut of meat, it's more of a preparation style. I'll usually use a chuck roast for a traditional braise-like pot roast and cook it at 150°F (65°C) for 24 to 48 hours.

  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef pot roast

Sous Vide Beef Prime Rib Roast

prime-rib-roast

I tend to cook my prime rib as slabs of 1 to 2 bones instead of a single roast which gives me the benefit of a quicker cooking time. Even though it is tender, longer cooking times don't hurt it and I usually go 4 to 8 hours.

Standing Rib Roast, Rib Roast, Bone-in Rib Steak, and Rib Steak

Sous Vide Beef Ribeye Steak

rib-eye-steak

Ribeye is my favorite steak cut! I tend to cook it until heated through, usually 2 to 4 hours, at 131°F (55°C). It is a very fatty cut though so some people like to use a slightly higher temperature, by 3 to 5 degrees.

Rib Steak, Delmonico Steak, Scotch Filet, Entrecote, Tomahawk Steak

Sous Vide Beef Ribs

945422ea-f669-4e29-a2c5-ef93677724c7

Ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60°C) for medium and can be heated through in a few hours or tenderized over 10 to 24 hours, while short ribs do better with a 2-3 day cook.

Sous Vide Beef Roast Beef

roast-beef

Sous Vide roast beef is one of my favorites! I'll usually use a chuck roast for either steak-like at 131°F (55°C) or a traditional braise-like pot roast and cook it at 150°F (65°C) for 24 to 48 hours.

  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef roast beef

Sous Vide Beef Sausage

beef-sausage

Sous vide beef sausage always turns out moist and cooked perfectly. It is sous vided long enough to pasteurize it, typically 2 to 3 hours at 140°F (60°C). They always need to be seared or the casing will be chewy.

Sous Vide Beef Shank

beef-shank

Since shank is such a tough cut of meat sous vide can greatly change how it normally tastes. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.

Shin

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef shank

Sous Vide Beef Short Ribs

short-ribs

Short ribs are a classic "must make" sous vide dish that can really showcase just how unique sous vide food can be. The classic sous vide preparation is to cook them at 131&def;F (55°C) for 36 to 72 hours.

Back Ribs, Flanken Ribs, Korean Short Ribs

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef short ribs

Sous Vide Beef Shoulder

shoulder-steak

Shoulder steaks are on the tougher side and they greatly benefit from increased cooking times. You can get away with heating them through but the shoulder steaks will become more tender when cooked up to 24 hours.

Sous Vide Beef Sirloin

beef-sirloin-steak

Sirloin is one of my favorite "every day" steaks. It's mid-priced and decently tender with a beefy but milder flavor. The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours.

Sous Vide Beef Skirt Steak

skirt-steak

Skirt steak is thin and chewy, unless cut across the grain, but it is full of amazing flavor. The benefit of using sous vide on skirt steak is to cook it for long enough to tenderize it, often 12 to 24 hours.

Fajita Meat, Philadelphia Steak, Beef Plate Skirt Steak, Goose Skirt, Bavette Aloyau (French)

Sous Vide Beef Steak

steak

There are many types of sous vide steaks, but they are usually cooked based on your temp preference. I recommend 125°F (51.6°C) for rare, 131°F (55°C) for medium-rare and 140°F (60°C) for medium.

Sous Vide Beef Stew Meat

Stew meat can be made up of any of the tougher cuts of beef but in general cooking times of 1 to 2 days is best. However, having some bite helps in some dishes so I go 4 to 8 hours in those cases.

Various Cuts

  • Tender Steak
  • Medium-Rare: 131°F for 36 to 60 Hours (55.0ºC)
  • Medium: 140°F for 36 to 60 Hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide beef stew meat

Sous Vide Beef Strip Steak

top-loin-strip-steak

Sous vide strip steak is one of my favorite steaks to cook, because it is less expensive than ribeye or filet. It only needs to be heated, about 2 to 4 hours, but I'll often go an extra few hours.

Top Loin Strip, New York Strip, Kansas City Strip, Top Sirloin, Top Loin, Shell Steak

Sous Vide Beef Sweetbreads

Because cooking sweetbreads is such a tricky process we recommend reading either Sweetbreads: In search of perfection (http://charcuteriesundays.blogspot.com/2010/02/sweetbreads-in-search-of-perfect.html) or Sweetbreads (http://blog.ideasinfood.com/ideas_in_food/2005/11/sweetbreads.html) for a detailed description of how they are made.

Ris

Sous Vide Beef T-Bone Steak

T-bones always look impressive and I love to gnaw on the bone at the end! They are tender and just need to be heated through, usually 2 to 4 hours for a single portion or 3 to 6 for a thicker one.

Sous Vide Beef Tenderloin

tenderloin-steak

Beef tenderloin is a super tender, lean cut of beef that is usually served whole or cut into filet mignon or Chateaubriand and served as a fancy steak. It's the most tender cut of beef and it only needs to be heated through.

Filet Mignon Roast, Tenderloin Tip Roast, Filet mignon, Chateaubriand, and Tournedo

Sous Vide Beef Tongue

Beef tongue requires a very long time to fully tenderize. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide beef tongue

Sous Vide Beef Top Round Roast

top-round-roast

Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days at 131°F (55°C) it turns very tender.

Inside Round, Top Round First Cut, Top Side, London Broil, and Butterball Steak

Sous Vide Beef Tournedos

tournedos

Tournedos is a steak from the beef tenderloin. Is is very tender and just needs to be heated through. I'll usually do 131°F (55°C) for 1 to 2 hours for medium-rare.

Sous Vide Beef Tri-Tip Roast

tri-tip-roast

I only recently started cooking tri-tips and they are quickly becoming one of my favorites. We even replaced our Christmas prime rib with a tri-tip this year! I love them cooked at 131°F (55°C) for 10 to 12 hours.

Sirloin Tri-Tip Roast, Triangle Tip Roast, Beef Loin Tri-Tip Roast, Triangle Steak, Culotte Steak, Newport Steak

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