If you’re a part of any Sous Vide groups, you’ll know the most popular question that gets asked a thousand times per day is, time and temperature for xyz… This page isn’t the answer to that for you, it’s the answer to that question for me. As I compile the times and temperatures that have worked for me, I’ll continue to update those here.

I started off my Sous Vide journey by following the cooking guide over at Serious Eats. I’m going to copy some of their information over here but you should really take the time to read their entire article, as it’s probably the most informative thing you’ll read if you’re new to Sous Vide cooking.

Steaks!

Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts: Temps and Times

DonenessTemperature RangeTiming Range
Very rare to rare120°F (49°C) to 128°F (53°C)1 to 2 1/2 hours
Medium-rare129°F (54°C) to 134°F (57°C)1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium135°F (57°C) to 144°F (62°C)1 to 4 hours
Medium-well145°F (63°C) to 155°F (68°C)1 to 3 1/2 hours
Well-done156°F (69°C) and up1 to 3 hours

Tenderloin: Temps and Times

DonenessTemperature RangeTiming Range
Very rare to rare120°F (49°C) to 128°F (53°C)45 minutes to 2 1/2 hours
Medium-rare129°F (54°C) to 134°F (57°C)45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium135°F (57°C) to 144°F (62°C)45 minutes to 4 hours
Medium-well145°F (63°C) to 155°F (68°C)45 minutes to 3 1/2 hours
Well done156°F (69°C) and up1 to 3 hours

Pork!

Sous Vide Pork Chop Temperature and Timing Chart

TextureTemperatureTiming Range
Rare: Tender, juicy, and a little slippery130°F (54°C)1 to 4 hours
Medium-rare: Tender, juicy, and meaty (my favorite)140°F (60°C)1 to 4 hours
Medium-well: Quite firm and just starting to dry out150°F (66°C)1 to 4 hours
Well-done: Firm, a little dry and tough, but still moist160°F (71°C)1 to 4 hours