Sous Vide Charts¶
Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts: Temps and Times¶
| Doneness | Temperature Range | Timing Range |
|---|---|---|
| Very rare to rare | 120°F (49°C) to 128°F (53°C) | 1 to 2 ½ hours |
| Medium-rare | 129°F (54°C) to 134°F (57°C) | 1 to 4 hours (2 ½ hours max if under 130°F/54°C) |
| Medium | 135°F (57°C) to 144°F (62°C) | 1 to 4 hours |
| Medium-well | 145°F (63°C) to 155°F (68°C) | 1 to 3 ½ hours |
| Well-done | 156°F (69°C) and up | 1 to 3 hours |