Steaks cooked under 130☏ / 54.4☌ should not be cooked longer than two-and-a-half hours at a time for food safety reasons. For steaks one inch or less, initial cooking time can be shortened to 40 minutes.

Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.Timings are all given for steaks one-and-a-half to two inches thick. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129☏ / 54☌ to 135☏ / 57☌. Around 100 million people every month across the world use Cookpad, and over 4 million recipes have been created on our platform by people in more than 70 countries. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. Sous vide steaks can be finished in a pan or on the grill.

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