Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts: Temps and Times
| Doneness |
Temperature Range |
Timing Range |
| 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 (2 1/2 hours max if under 130°F/54°C) |
| 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 hours |
| Well-done |
156°F (69°C) and up |
1 to 3 hours |
Beef Tenderloin: Temps and Times
| Doneness |
Temperature Range |
Timing Range |
| Very rare to rare |
120°F (49°C) to 128°F (53°C) |
45 minutes to 2 1/2 hours |
| Medium-rare |
129°F (54°C) to 134°F (57°C) |
45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C) |
| Medium |
135°F (57°C) to 144°F (62°C) |
45 minutes to 4 hours |
| Medium-well |
145°F (63°C) to 155°F (68°C) |
45 minutes to 3 1/2 hours |
| Well-done |
156°F (69°C) and up |
1 to 3 hours |
Sous Vide Salmon Temperatures
Cook 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches. Can be seasoned generously and sealed with olive oil and aromatics before cooking.
| Texture |
Temperature |
| Like firm sashimi |
105°F (41°C) |
| Soft and buttery |
110°F (43°C) |
| Translucent and starting to flake |
115°F (46°C) |
| Very moist, tender, and flaky |
120°F (49°C) |
| Firm, moist, and flaky |
130°F (54°C) |
Pork Tenderloin: Temps and Times
| Doneness |
Result |
Temp and Time |
Season pork generously with salt and pepper before sealing. If desired add herbs, garlic, and/or shallots to bag.
If you’d like a simple sauce with your pork, add one tablespoon of minced shallot to the skillet and sauté until aromatic, about 15 seconds. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter. Swirl until the sauce is emulsified, and season to taste with salt and pepper. Reserve sauce off heat.
| Medium-rare |
Buttery-tender; very juicy |
130°F/54°C for 1 to 4 hours |
| Medium |
Firm but still tender; moderately juicy |
140°F/60°C for 1 to 4 hours |
| Medium-well |
Fully firm; moderately juicy |
150°F/66°C for 1 to 4 hours |
| Well-done |
Dry, with a firm, tacky texture |
160°F/71°C for 1 to 4 hours |
Source: The Food Lab