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Omaha Steaks Sous Vide Cooking Chart

Previous Page Sous vide works by surrounding your food in a precisely temperature-controlled water bath until you're ready. Just attach the cooker to any water-filled pot, put your food in a sealable bag (we do not recommend cooking in Omaha Steaks packaging), and set the time and temperature.

Time and temperatures for thawed steaks 1 to 2 inches thick.
Doneness Rare Medium Rare Medium Medium Well Well
Anova Temperature Range 120° - 128°F 129° - 134°F 135° - 144°F 145° - 155°F 156°F
Filet Mignon 45 min - 2 hrs 30 min 45 min - 2 hrs 30 min 45 min - 3 hrs 45 min - 3 hrs 30 min 1-4 hrs
Top Sirloin 45 min - 2 hrs 30 min 45 min - 2 hrs 30 min 45 min - 3 hrs 45 min - 3 hrs 30 min 1-4 hrs
New York Strip 1 hr - 2 hrs 30 min 1 hr - 2 hrs 30 min 1 hr - 3 hrs 1 hr - 3 hrs 30 min 1-4 hrs
Ribeye 1 hr - 2 hrs 30 min 1 hr - 2 hrs 30 min 1 hr - 3 hrs 1 hr - 3 hrs 30 min 1-4 hrs
T-bone 1 hr - 2 hrs 30 min 1 hr - 2 hrs 30 min 1 hr - 3 hrs 1 hr - 3 hrs 30 min 1-4 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 have a negative impact.

Time and temperatures for thawed roasts or large pieces of meat.
Doneness Rare Medium Rare Medium Medium Well Well
Anova Temperature Range 133°F 140°F 144°F 150°F 158°F
Time range 5-16 hours 5-14 hours 5-12 hours 5-10 hours 5-11 hours

Time and temperatures for pork chops 1 to 2 inches thick.
Doneness Tender and extra juicy Firm and Juicy Extra firm
Anova Temperature Range 140° - 145°F 150°F 160°F
Time range 1-4 hours 1-4 hours 1-4 hours

Time and temperatures for thawed fish up to 1 inch thick.
Doneness Soft, Flaky Tender, Flaky Firm, Flaky Very Firm, Flaky
Anova Temperature Range 120°F 130°F 140°F 145°F
Fin Fish 30-45 min 30-45 min 30-45 min 30-45 min

Time and temperatures for thawed poultry.
Anova Temperature Range 165°F
White Meat 1-4 hours
Dark Meat 1-4 hours

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