Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information 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 tempertaures.

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 much more detailed look at cooking beef, I highly recommend reading my article on How to Sous Vide Beef.

Most of the cuts below can have a few different options including "Steak-Like", "Tender Steak" and up to three braising entries.

Steak-Like

Sous vide prime rib roast family up

Following the "Steak-Like" entry will result in a final dish that has the texture and doneness of a good steak. 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 that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days". For more information about the range, you should read my article Sous Vide Time Range Explained.

Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates 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.

Tender Steak

Sous vide prime rib roast temperature anova

In addition to the "Steak-Like" entry, some cuts will have a "Tender Steak" entry.

These are cuts that are traditionally eaten grilled or pan fried, such as flank, sirloin, or flat iron steaks but that can also benefit from some tenderization. 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 time that is usually the highest I've seen it cooked for. The longer the cook it the more tender it will be, so you can judge how tender you would like it and cook it accordingly.

Braise-Like

Shredded beef

Some cuts can also be traditionally braised so I give my three favorite time and temperature combinations for them as well.

Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:

  • Sous Vide Beef Braising Temperatures
  • 156°F (68.8°C) for a shreddable, but still firm texture
  • 165°F (73.9°C) for a more fall apart texture
  • 176°F (80.0°C) for a really fall apart texture

From a timing standpoint, going from 131°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 Times and Temperatures

Blade Steak

Bottom Round

  • 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
  • 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

  • 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
  • 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
  •  

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
  • 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

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
  • 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
  •  

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
  • 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
  •  

Flank Steak

Bavette

Flat Iron Steak

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

Hamburger

Hanger Steak

Butcher's Steak, Onglet, Lombatello, Bistro Steak

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
  • 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

  • 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
  • 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

Standing Rib Roast, Rib Roast

Ribeye Steak

Rib Steak, Delmonico Steak, Scotch Filet, Entrecote

Ribs

Beef Spareribs

  • 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
  • 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 ribs
  •  

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
  • 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

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
  • 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 Steak

Sirloin Steak

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

Sweetbreads

T-Bone Steak

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
  • 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

Tri-Tip Roast