Module "editorial-hero-banner" i
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Sous Vide Meat Cook Chart
By Dominic Trimboli
Beef Cuts:
Rare (125°F / 52°C):
- Ribeye steak (1 inch / 2.5 cm thick): 1 to 2 hours
- Tenderloin steak (1 inch / 2.5 cm thick): 1 to 2 hours
- Strip steak (1 inch / 2.5 cm thick): 1 to 2 hours
Medium-Rare (135°F / 57°C):
- Ribeye steak (1 inch / 2.5 cm thick): 2 to 3 hours
- Tenderloin steak (1 inch / 2.5 cm thick): 2 to 3 hours
- Strip steak (1 inch / 2.5 cm thick): 2 to 3 hours
Medium (145°F / 63°C):
- Ribeye steak (1 inch / 2.5 cm thick): 3 to 4 hours
- Tenderloin steak (1 inch / 2.5 cm thick): 3 to 4 hours
- Strip steak (1 inch / 2.5 cm thick): 3 to 4 hours
Medium-Well (155°F / 68°C):
- Ribeye steak (1 inch / 2.5 cm thick): 4 to 5 hours
- Tenderloin steak (1 inch / 2.5 cm thick): 4 to 5 hours
- Strip steak (1 inch / 2.5 cm thick): 4 to 5 hours
Note: The cooking times listed are approximate and may vary depending on the thickness of the steak. It's always recommended to use a sous vide immersion circulator or precision cooker to ensure accurate temperature control.
Chicken Breast:
Temperature: 140°F (60°C)
- Time: 1 to 2 hours
Chicken Thighs:
- Temperature: 165°F (74°C)
- Time: 2 to 3 hours
Chicken Legs (Drumsticks):
- Temperature: 165°F (74°C)
- Time: 2 to 3 hours
Whole Chicken (Bone-in):
- Temperature: 150°F (66°C)
- Time: 4 to 6 hours
Turkey Breast (Boneless):
- Temperature: 145°F (63°C)
- Time: 4 to 6 hours
Turkey Legs (Drumsticks):
- Temperature: 165°F (74°C)
- Time: 6 to 8 hours