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beef_sous_vide_times

beef_sous_vide_times 1.3 KB
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    2. 

  2. Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times
    3. 

  3. ------------------------------------------------------------------------------------------------------------------
    4. 

  4. Doneness		Temperature Range		Timing Range
    5. 

  5. Very rare to rare	120°F (49°C) to 128°F (53°C)	1 to 2 1/2 hours
    6. 

  6. 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)
    7. 

  7. Medium			135°F (57°C) to 144°F (62°C)	1 to 4 hours
    8. 

  8. Medium-well		145°F (63°C) to 155°F (68°C)	1 to 3 1/2 hours
    9. 

  9. Well-done		156°F (69°C) and up		1 to 3 hours
    10. 

  10. 

  11. ------------------------------------------------------------------------------------------------------------------
    12. 

  12. Tenderloin: Temps and Times
    13. 

  13. Doneness		Temperature Range		Timing Range
    14. 

  14. ------------------------------------------------------------------------------------------------------------------
    15. 

  15. Very rare to rare	120°F (49°C) to 128°F (53°C)	45 minutes to 2 1/2 hours
    16. 

  16. 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)
    17. 

  17. Medium			135°F (57°C) to 144°F (62°C)	45 minutes to 4 hours
    18. 

  18. Medium-well		145°F (63°C) to 155°F (68°C)	45 minutes to 3 1/2 hours
    19. 

  19. Well done		156°F (69°C) and up		1 to 3 hours
    20.