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 Ribeye 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. I prefer to finish it by chilling it in an ice bath for 5 to 10 minutes and then throwing it on a scorching hot grill.


Ribeye is hands down my favorite cut of meat and it is what I order every time I go to a steakhouse. It is tender but filled with flavorful marbling that breaks down into a mouthwateringly tasty meal. It is cut from the rib roast area and can also be known as rib eye, rib steak, and prime rib steak. It is located in the rib primal, which also has the back ribs.

Because it is such a rich and heavily marbled cut, it is packed with flavor and it is the go-to cut for many steakhouses. The rib roast it comes from also ages very well, making dry aged ribeye a very common cut to find. A good ribeye will be full of marbling without having more than one or two large chunks of fat on the inside. It will often have a fat cap or bone on one end, which will not affect the timing of the cook.

Even though I tend to use my standard temperatures on it, ribeye is a very fatty cut, so some people like to use a slightly higher temperature than they usually use on steaks, by about three to five degrees. Ribeye is tender so it only needs to be heated through, usually 2 to 4 hours for an average one. However, ribeye does have a lot of bite to it so it is fine going for a few hours longer without any negative results.

Due to the high fat content, finishing the ribeye with a great sear is critical. Ribeye is one of the few cuts that I almost always chill first in an ice bath before searing. This allows it to get a better crust and reduce a lot more of the fat.

When I eat ribeye I generally don’t need a sauce, but when I use one I look for something on the lighter and more acidic side. This helps cut the fattier flavor of the ribeye.

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

Sous Vide Ribeye Steak Temperatures and Times

  • Steak-Like
  • Rare: 125°F for Time by Thickness (51.7ºC)
  • Medium-Rare: 131°F for Time by Thickness (55.0ºC)
  • Medium: 140°F for Time by Thickness (60.0ºC)
  • Tender Steak
  • Rare: 125°F for Up To 4 Hours (51.7ºC)
  • Medium-Rare: 131°F for Up To 8 Hours (55.0ºC)
  • Medium: 140°F for Up To 8 Hours (60.0ºC)

Do you have experience cooking ribeye steak? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

Sous Vide Beef Ribeye Steak Recipes and Articles

Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe

Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe image I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some garlicky kale. It comes together really quick but is still full of great flavor.

Sous Vide Bone-In Ribeye with Pickled Ramps Recipe

Sous Vide Bone-In Ribeye with Pickled Ramps Recipe image Sous vide ribeye pairs exceptionally well with pickled ramps in this easy and flavorful recipe.

Sous Vide Ribeye Recipe with Morels and Garlic Scapes

Sous Vide Ribeye Recipe with Morels and Garlic Scapes image Late spring is always a favorite time of year to cook for me because of all the unique ingredients you can find. At the store this week I came across fresh morel mushrooms and garlic scapes. These are both ingredients you can usually only find in spring, especially in the New York area, so I jumped at the chance to get them. I ended up pairing them with a great sous vide ribeye steak.

Sous Vide Ribeye Recipes with Asian Glaze

Sous Vide Ribeye Recipes with Asian Glaze image Often during the week you only have time for a quick meal. These Asian Glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen. Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.

Sous Vide Rib Steak Recipe with Zucchini, Mushrooms, and Guacamole

Sous Vide Rib Steak Recipe with Zucchini, Mushrooms, and Guacamole   image Even though sous vide steak recipes are very prevalent it's hard not to write about them in summer because I spend so much time outside grilling. I also love the convenience of sous vide steak. I can toss a pouch into the water bath and whenever we're ready to eat later in the day I can pull it out and quickly sear it on the grill.

Sous Vide Ribeye Steak Comments

placeholder image