Okay folks -
There’s A LOT of information about time + temperatures for sous vide and things can get a little confusing.
Let's clear up the basics. Alright, let's do this!
General Rule Of Thumb
TIME: Determines texture.
TEMPERATURE: Determines desired doneness.
The thicker the meat, the longer you should cook it.
Cook time needs to be long enough for proteins to reach their target temperatures.
1" Rare Steak: 120F (49C) | 1 - 2.5 hours
1" Medium Steak: 140F (60C) | 1 - 4 hours
1" Well Steak: 160F (71C) | 1 - 3 hours
From The Community:
Cooking Time for Large Portions
Newbie: Questions On Thickness and Frozen State…
Cooking Meat and Veggies At The Same Time?
From Everywhere Else:
Sous Vide Time and Temperature Guide
How to Select the Right Temperature (Steak)
Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts Temps and Time
Our Recipes Page
Things To Remember :
TIP #1: Careful with searing time! If you sear for too long, this can cause internal temps in your meat to rise and cook more. Try keeping your searing time for under a minute on each side.
TIP #2: Weight does not determine the time of the cook, thickness does.
TIP #3: If you stack meats on top of each other, this will affect your cook time. Try to lay meats side-by-side, instead.
FINAL TIP: Experiment! Find what works for you. Sous vide is very forgiving, and everyone will have their different idea of what’s “perfect.” Experiment to find out what "perfect" looks for you!
If you have any tips for our new #anovafoodnerds about time + temp, add on to the thread!