technique

TechniqueNotes/beef_sous_vide_times

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+Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times
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+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
+
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+Tenderloin: Temps and Times
+Doneness		Temperature Range		Timing Range
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+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