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

Back Ribs

beef-ribs

Beef Spareribs, Beef Ribs

Blade Steak

blade-steak

Bottom Round

Rump roast

  • 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

Brisket

brisket

  • 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

Chateaubriand

chateaubriand

Cheek

  • 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 cheek

Chuck Roast

chuck-roast

Pot Roast

  • 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 chuck roast

Corned Beef

corned-beef

  • 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

Eye Round 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 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 round steak

Filet Mignon

filet-mignon

filet

Flank Steak

flank-steak

Bavette

Flanken Style 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

Flat Iron Steak

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

Hamburger

hamburger

Hanger Steak

hanger-steak

Butcher's Steak, Onglet, Lombatello, Bistro Steak

London Broil

london-broil

Not a true cut but normally flank, chuck, or round

  • 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

Porterhouse Steak

Pot Roast

pot-roast

  • 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 pot roast

Prime Rib Roast

prime-rib-roast

Standing Rib Roast, Rib Roast

Ribeye Steak

rib-eye-steak

Rib Steak, Delmonico Steak, Scotch Filet, Entrecote, tomahawk steak

Ribs

945422ea-f669-4e29-a2c5-ef93677724c7

Sausage

beef-sausage

Shank

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

Short Ribs

short-ribs

Back Ribs, Flanken 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

Shoulder

Sirloin

beef-sirloin-steak

Skirt Steak

skirt-steak

Steak

steak

Stew Meat

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

Strip Steak

top-loin-strip-steak

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

Sweetbreads

T-Bone Steak

Tenderloin

tenderloin-steak

Filet mignon, Chateaubriand, Tournedo

Tongue

  • 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

Top Round Roast

top-round-roast

Tournedos

tournedos

Tri-Tip Roast

tri-tip-roast

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jason