Sous Vide Steak Temperature Chart
The entire promise of sous vide is that a steak comes out exactly the doneness you wanted, edge to edge. That only works if you pick the right temperature — and this chart is the fastest way to get it right. Below are the reference temps for every doneness level, the times that work for common cuts, and the searing rules that keep your crust from ruining the interior.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the sear — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the sear — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Temperature, not time, determines doneness. 129°F gives rare, 137°F a warm medium-rare that renders fat better on ribeyes, and anything past 145°F starts toward well-done. Time only needs to be long enough for the center to reach bath temperature — see cooking times by thickness for exact ranges, typically 1-4 hours for steaks. The sear is where most people go wrong: pat the steak bone-dry, then sear 45-60 seconds per side in a ripping-hot pan with oil. That's enough for a crust without pushing the interior past your target.
FAQ
What temperature is medium-rare sous vide steak?
130-135°F (54-57°C). For ribeye and other fatty cuts, 137°F is popular because the extra heat renders fat better while staying medium-rare.
How long should a sous vide steak cook?
1-4 hours for most steaks. Thick cuts (2 inches) need at least 2 hours; anything past 4 hours starts to soften texture noticeably.
Do I sear before or after sous vide?
After. Sear right before serving for the best crust. Some cooks sear briefly before too, but it's optional.
Is sous vide steak safe?
Yes when you follow published charts. For food safety, keep bath time within recommended ranges and finish within 2 hours of cooking.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.