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

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.

Doneness	Result	Temp and Time
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

#sous vide