How to Deal with Beef with Sous Vide Method?

---

Steaks include tender beef cuts like New York strip, rib eye, sirloin, etc. When cooking whole beef roasts, such as prime rib, we opt for a slightly higher temperature for a nice, fork-tender texture.
 
STEAK
Rare 54℃/129℉
Medium 58℃/136℉
Well Done 68℃/154℉

ROAST
Rare 56℃/133℉
Medium Rare 60℃/140℉
Well Done 70℃/158℉

TOUGH CUTS 
Rare 55℃/131℉
Medium Rare 65℃/149℉
Well Done 85℃/185℉
 
Steak
Think tender cuts like rib eye, New York strip, and sirloin. These times and temps are based on 1 in (2.5 cm) pieces, but a skinnier steak won't overcook in the bath. Be careful when searing, however, as it's easy to overcook thin pieces.
 


Roast
We like to cook whole roasts—large tender cuts often labeled under names like prime rib or rib roast—at a slightly higher temperature than steaks in order to achieve the optimal texture.
 


Tough Cuts
Here's where sous vide shines brightest—you'll be blown away the first time you slowly cook a cheaper cut like brisket or chuck, converting it into something with great flavor and texture.