Sous Vide (Immersion Circulator)
Beef Time and Temperature Chart
| Description Description |
Details Details |
Temp Temp |
Min Hrs. Min Hrs. |
Max Hrs. Max Hrs. |
|---|---|---|---|---|
| Beef | ||||
| Steak | Rare | 130°F | 1 hr | 2 hr. |
| Steak | Medium | 140°F | 1 hr | 2 hr |
| Steak | Well Done | 154°F | 1:00 | 3:00 |
| From Anova: Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons. *2 1/2 hours max if under 130°F | ||||
| Highly marbled steaks | Very Rare to Rare | 120°F - 128°F | 1:00 | 2:30 |
| Highly marbled steaks | Medium-rare | 129°F - 134°F | 1:00 | 4:00 |
| Highly marbled steaks | **Medium** | 135°F - 144°F | 1:00 | 4:00 |
| Highly marbled steaks | Medium-well | 145°F - 155°F | 1:00 | 3:30 |
| Highly marbled steaks | Well done | 156°F - Up | 1:00 | 3:00 |
| **** End Anova Section **** | ||||
| Frozen Steak | Rare | 125°F | 1:30 | |
| Frozen Steak | Med Rare | 135°F | 1:30 | |
| Frozen Steak | Medium | 140°F | 1:30 | |
| Frozen Steak | Med Well | 150°F | 1:30 | |
| Frozen Steak | Well-done | 160°F | 1:30 | |
| Roast | Rare | 133°F | 7:00 | 16:00 |
| Roast | Medium Rare | 140°F | 6:00 | 14:00 |
| Roast | Well Done | 158°F | 5:00 | 11:00 |
| Tough Cuts | Rare | 131°F | 24:00 | 48:00 |
| Tough Cuts | Medium Rare | 149°F | 24:00 | ?:00 |
| Tough Cuts | Well Done | 185°F | 8:00 | 16:00 |
Notes:
ProtiensSteak
From Anova:
Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.
Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C; 1 to 2 1/2 hours; Medium-rare: 129°F / 54°C to 134°F / 57°C; 1 to 4 hours; *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 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
Think tender cuts like rib eye, New York strip, and sirloin. These times and temps are based on 1 in (2.5 cm) pieces, but a skinnier steak won’t overcook in the bath. Be careful when searing, however, as it’s easy to overcook thin pieces.
Roast
We like to cook whole roasts—large tender cuts often labeled under names like prime rib or rib roast—at a slightly higher temperature than steaks in order to achieve the optimal texture.
Tough Cuts
Here’s where sous vide shines brightest—you’ll be blown away the first time you slowly cook a cheaper cut like brisket or chuck, converting it into something with great flavor and texture.
Frozen
Yes you can! Contrary to the conventional wisdom that says you must bring meats up to room temperature before cooking — with every process — you can do it with the immersion circulator water bath method (sous vide). You must allow half again as much time as you would with your protien at room temperature. Divide the recommended time in half then add the result to the time. So that the recommended time becomes 2/3 of the actual time you will cook your meat. A 6 hour roast will require 9 hours if processed from frozen state.