Sous Vide Beef
Beef is where sous vide pays off most. A ribeye set to 130°F comes out medium-rare corner to corner, and a chuck roast held at 131°F for a day eats like a tender steak. Tender cuts get precision. Tough cuts get time.
Best beef cuts for sous vide
- Ribeye and strip: 130°F for medium-rare.
- Tenderloin and sirloin: lean, so hold at or below 130°F.
- Hanger and skirt: 130°F, then a hard sear.
- Chuck roast: 131°F for 24 to 36 hours.
- Short ribs: 144°F for 48 to 72 hours.
- Brisket: 155°F for 36 hours.
Sous vide beef time and temperature
| Result | Bath temperature | Time |
|---|---|---|
| Rare | 120°F / 49°C | 1.5 to 3 hrs |
| Medium-rare (recommended) | 129-131°F / 54-55°C | 1.5 to 4 hrs |
| Medium | 140°F / 60°C | 1.5 to 4 hrs |
| Medium-well | 145°F / 63°C | 1.5 to 4 hrs |
| Chuck roast, steak-like | 131°F / 55°C | 24 to 36 hrs |
| Short ribs | 144°F / 62°C | 48 to 72 hrs |
| Brisket, sliceable | 155°F / 68°C | 36 hrs |
Times assume 1 to 1.5 inch cuts unless noted. Thicker cuts need the longer end. Finish with a dry sear.
Tips
A 1 to 1.5 inch steak only needs an hour or two to reach temperature. Tough cuts are about time, not doneness: the long hold turns collagen to gelatin while the meat stays medium-rare. Dry the surface and sear 60 to 90 seconds a side.
Keep going
Back to the full sous vide guide, the Beef Meat Wiki, or find a farm selling beef near you. Recipe to try: Sous Vide Ribeye.
Frequently asked questions
What temperature is best for sous vide steak?
Cook beef steaks at 129 to 131°F for 1.5 to 4 hours for medium-rare, then sear. Use 140°F for medium.
Can you sous vide chuck or brisket?
Yes. Hold chuck at 131°F for 24 to 36 hours, or brisket at 155°F for about 36 hours. The long cook breaks down collagen while the meat stays tender.