Sous Vide Cooking Chart

Sous vide is a French phrase, literally meaning “under vacuum.” This cooking technique utilizes a temperature-controlled water bath to cook the food slowly and evenly. This process ensures that the inside of your steak (or other meat) is cooked to your exact doneness to deliver restaurant-quality results every time.

To cook a steak using the sous vide method, attach an immersion cooker to any water-filled pot and put your Omaha Steak (still in its vacuum-sealed package) into the pot. Or you can remove your Omaha Steak from its vacuum-sealed package, season with salt and pepper, and place it into a sealable bag with butter, garlic cloves and your choice of fresh herbs, if desired.

Then, set the time and temperature on your immersion cooker based on your desired results according to the cooking charts below.

Filet Mignon
Doneness Anova Temperature Range. Cook Side
Rare 120°- 128° F 45 min. – 2 hrs. 30 min
Med. Rare 129° – 134° F 45 min. – 2 hrs. 30 min.
Medium 135° – 144° F 45 min. – 3 hrs.
Med. Well 145° – 155° F 45 min. – 3 hrs. 30 min
Well 156° F 1 hrs – 4 hrs
Top Sirloin
Doneness Anova Temperature Range. Cook Side
Rare 120°- 128° F 45 min. – 2 hrs. 30 min
Med. Rare 129° – 134° F 45 min. – 2 hrs. 30 min.
Medium 135° – 144° F 45 min. – 3 hrs.
Med. Well 145° – 155° F 45 min. – 3 hrs. 30 min
Well 156° F 1 hrs – 4 hrs
New York Strip
Doneness Anova Temperature Range. Cook Side
Rare 120°- 128° F 1 hr. – 2 hrs. 30 min.
Med. Rare 129° – 134° F 1 hr. – 2 hrs. 30 min.
Medium 135° – 144° F 1 hr. – 3 hrs.
Med. Well 145° – 155° F 1 hr. – 3 hrs. 30 min.
Well 156° F 1 hrs – 4 hrs
Ribeye
Doneness Anova Temperature Range. Cook Side
Rare 120°- 128° F 1 hr. – 2 hrs. 30 min.
Med. Rare 129° – 134° F 1 hr. – 2 hrs. 30 min.
Medium 135° – 144° F 1 hr. – 3 hrs.
Med. Well 145° – 155° F 1 hr. – 3 hrs. 30 min.
Well 156° F 1 hrs – 4 hrs
T-bone
Doneness Anova Temperature Range. Cook Side
Rare 120°- 128° F 1 hr. – 2 hrs. 30 min.
Med. Rare 129° – 134° F 1 hr. – 2 hrs. 30 min.
Medium 135° – 144° F 1 hr. – 3 hrs.
Med. Well 145° – 155° F 1 hr. – 3 hrs. 30 min.
Well 156° F 1 hrs – 4 hrs

For steaks that are 1-inch thick or less, cook time is 40 minutes. For frozen steaks, add one hour to desired cooking time. These time ranges are recommended for best results. Cooking for too long can deliver undesirable results.

1” Thick Steak
Doneness Anova Temperature Range. Cook Side
Rare 133° F 5-16 hours
Med. Rare 140° F 5-14 hours
Medium 144° F 5-12 hours
Med. Well 150° F 5-10 hours
Well 158° F 5-11 hours

Time and temperatures for pork chops 1- to 2-inches thick.

1 to 2” Thick Steak
Doneness Anova Temperature Range. Cook Side
Tender and extra juicy 140° – 145° F 1-4 hours
Firm and Juicy 150° F 1-4 hours
Extra firm 160° F 1-4 hours

Time and temperatures for thawed fish up to 1-inch thick.

Fin Fish up to 1” Thick Steak
Doneness Anova Temperature Range. Cook Side
Soft, Flaky 120° F 30-45 min.
Tender, Flaky 130° F 30-45 min.
Firm, Flaky 140° F 30-45 min.
Very Firm, Flaky 145° F 30-45 min.

Time and temperatures for thawed poultry.

Poultry
Doneness Anova Temperature Range. Cook Side
Very Soft and juicy 140° F 1.5 – 4 hours
Tender and juicy 150° F 1-4 hours
Traditional, juicy, firm 160° F 1-4 hours

Steak & Cooking Timer

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