Module "editorial-hero-banner" i

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Sous Vide Cook Chart

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