What bath temperature should I use for Medium-Rare?

A 129–133°F bath produces Medium-Rare from edge to edge. Sear hot and fast afterward for crust without overcooking.

How long should I sous vide a 2-inch steak?

Plan around 3–4 hours depending on starting temp and pasteurization preference. Frozen add ~1 hour. Always pat dry before searing.

How do I reverse-sear properly?

Roast/smoke low (225–275°F) to 10–15°F below your target, rest briefly, then sear 45–90 sec per side on a blazing hot pan or grill.

Sous Vide & Reverse-Sear Calculator

Two precision routes to perfect steak: bag-and-bath or low-temp roast/smoke then sear. Enter your cut, thickness and doneness; we’ll handle times, temps, sear, and a back-scheduled plan. Eat Wild.

Upgrades & styles: USDA Prime · Wagyu/Kobe · Dry-Aged · Grass-Fed · Grain-Fed · Angus.

Handy references: Steak Temp Chart · Thickness & Sear Timer · Grill Setup Wizard · Storage & Thaw Calculator

Inputs

Mode

Cut

Thickness

inches (toggle units)

Target Doneness

Starting State

Serve Time (optional)

We’ll back-schedule your plan.

Bath Temp

Pasteurization

Post-bath Hold

Need grill specifics? Open the Grill Setup Wizard. Cooking many steaks? Use the Thickness & Sear Timer. Leftovers? See Storage & Thaw.

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Sous Vide & Reverse-Sear Calculator | Times, Temps, Finishing Sear & Back-Scheduling

Sous Vide & Reverse-Sear Calculator

Inputs