Sous Vide Steak Time & Temperature Chart by Cut & Thickness (125°F to 145°F Guide)
Exact sous vide steak temperatures (125°F rare, 130°F medium-rare, 137°F ribeye, 145°F medium-well) and thickness cooking time chart from 1-inch to 2.5-inch steaks.
Sous Vide Steak Temperature Guide (125°F, 130°F, 137°F, 145°F)
Leaner cuts like filet mignon and top sirloin shine at 129°F–131°F (54°C–55°C), while heavily marbled cuts like ribeye are famous among sous vide chefs at 137°F (58.3°C), where intramuscular beef fat fully renders into buttery tenderness.
| Steak Cut | Rare (125°F / 52°C) | Medium-Rare (130°F / 54.5°C) | Ribeye Render (137°F / 58.3°C) | Medium-Well (145°F / 63°C) |
|---|---|---|---|---|
| Filet Mignon / Tenderloin (1.5–2 in) | 1.5 – 2.5 hrs | 1.5 – 3 hrs (Best) | 2 – 3 hrs | 1.5 – 2.5 hrs |
| Boneless Ribeye Steak (1.5 in) | 1.5 – 2.5 hrs | 1.5 – 3 hrs | 2 – 3.5 hrs (Best for Fat Render) | 1.5 – 3 hrs |
| New York Strip Steak (1.5 in) | 1.5 – 2.5 hrs | 1.5 – 3.5 hrs (Best) | 2 – 3.5 hrs | 1.5 – 3 hrs |
| Top Sirloin Steak (1–1.5 in) | 1.5 – 2.5 hrs | 2 – 4 hrs (Best) | 2 – 4 hrs | 1.5 – 3 hrs |
| Flank / Skirt Steak | 1.5 – 2 hrs | 2 – 4 hrs (Best) | 2 – 4 hrs | 2 – 3 hrs |
Steak Thickness Time Chart (Fresh & Frozen)
Heating time scales exponentially with thickness: doubling a steak's thickness nearly quadruples the time needed for the center to reach bath temperature. If cooking straight from frozen, add 45 to 60 minutes.
| Steak Thickness | Min Time (Fresh) | Min Time (From Frozen) | Max Hold Time (Before Texture Softens) |
|---|---|---|---|
| 1 inch (2.5 cm) | 60 minutes | 90 minutes | 3 hours |
| 1.5 inches (3.8 cm) | 90 minutes | 2 hours 15 mins | 3.5 hours |
| 2 inches (5 cm) | 2 hours 15 mins | 3 hours 15 mins | 4 hours |
| 2.5 inches (6.3 cm) | 3 hours 15 mins | 4 hours 15 mins | 4.5 hours |
Tested gear to achieve the exact temperatures, tender doneness, and results in this guide:
As an Amazon Associate we earn from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Is 4 hours too long to sous vide a steak?
For a thick 2-inch ribeye, strip, or sirloin at 130°F–137°F, 3 to 4 hours is the upper sweet spot and yields ultra-tender steak. Beyond 4 hours, tender cuts like filet mignon begin to lose their steak-like chew and turn slightly pâté-like.
Do steakhouses sous vide their steaks?
Many modern high-end steakhouses use immersion circulators or combi-ovens to bring thick 2-inch cuts to 125°F–130°F edge-to-edge before finishing under a 1,200°F broiler or cast-iron plancha for 60 seconds per side.
Recipe by Laurel C. Purcell
Adapted from The Complete Sous Vide Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
