Sous Vide Time and Temperature Guide
Find sous vide time and temperature for any protein and doneness.
Covers beef (129-145°F), chicken breast (140-165°F), pork, fish, eggs, and vegetables.
Sous vide (French for “under vacuum”) is a precision cooking method where food is sealed in a bag and submerged in a water bath held at a specific temperature. Unlike conventional cooking, which uses high heat and relies on timing alone, sous vide achieves perfect doneness edge-to-edge because the water temperature equals the desired internal food temperature.
Core principle: Food can never exceed the water bath temperature, no matter how long it stays in. This eliminates overcooking as long as the target temperature matches your desired doneness.
How thickness affects time: Heat transfer through food follows a physical relationship where time scales roughly with the square of thickness. Doubling thickness quadruples the minimum time needed for the center to reach temperature.
Approximate time ≈ (Thickness in cm)² × constant
| Thickness | Minimum time (beef steak) |
|---|---|
| 1 cm (3/8") | ~15–20 minutes |
| 2 cm (3/4") | ~45–60 minutes |
| 3 cm (1.2") | ~1.5–2 hours |
| 4 cm (1.6") | ~2.5–3.5 hours |
Temperature guide by protein:
| Protein | Rare / Low | Medium | Well Done |
|---|---|---|---|
| Beef steak | 129°F / 54°C | 140°F / 60°C | 160°F / 71°C |
| Chicken breast | — | 140°F / 60°C | 165°F / 74°C |
| Pork chop | — | 140°F / 60°C | 160°F / 71°C |
| Salmon | 110°F / 43°C | 125°F / 52°C | 140°F / 60°C |
| Egg (soft yolk) | 145°F / 63°C | 160°F / 71°C | — |
Food safety with sous vide: The key insight is that pasteurization is a function of both temperature AND time — not temperature alone. Chicken at 140°F/60°C held for 30 minutes is just as safe as chicken at 165°F/74°C held for a few seconds. This is why sous vide chicken can be safely cooked well below traditional “safe” temperatures.
Finishing after sous vide: Most proteins benefit from a quick 60–90 second sear in a very hot cast iron pan after the water bath. This creates the Maillard reaction (browning and flavor) that sous vide alone cannot achieve.
Equipment needed:
- Immersion circulator (sous vide wand): $60–$250
- Vacuum sealer or heavy-duty zip-lock bags with the water displacement method
- A large pot or dedicated sous vide container