Sous Vide Times and Temperatures — The Complete Guide

📅 May 27, 2026 🍳 10 min read

What Sous Vide Cooking Delivers

Sous vide is a cooking method where food is sealed in a vacuum bag and immersed in a precisely temperature-controlled water bath. The result is food cooked edge-to-edge to the exact doneness you want, with no overcooked gray bands or dry spots. The method works because water transfers heat far more efficiently than air, and the tight temperature control eliminates the guesswork of traditional cooking. The trade-off is time — sous vide typically takes longer than conventional methods — but the consistency is unmatched.

The calculator at the top of this page gives you the numbers: water bath temperature, cooking time, recommended sear, and internal target temperature for thirteen different foods across multiple doneness levels. Read on for the reasoning behind each number.

Why Temperature Matters More Than Time

A common misunderstanding about sous vide is that cooking time is the primary variable. In sous vide, temperature is the main control variable. Time matters only in two ways: first, the food must be in the bath long enough for the center to reach the target temperature (about 45 minutes per inch of thickness for most foods at typical sous vide temperatures), and second, longer cooking times can break down connective tissue in tougher cuts. For tender cuts like steak or salmon, one hour per inch is sufficient. For tougher cuts or foods that benefit from extended tenderization, the time increases.

      Key principle: Temperature determines doneness. Time determines texture and safety. Set the temperature first, then calculate the minimum time required for the thickest part of the food.
    

Beef and Lamb — The Precision Proteins

Beef steak and lamb chops are where sous vide shines brightest. The narrow temperature range between rare and well-done (about 129–152°F) means that even a few degrees of error in traditional cooking changes the doneness significantly. In a water bath, a steak held at 133°F for one hour will be medium-rare edge-to-edge, with no gradient.

Beef Steak Temperatures

Rare (129°F): Cool red center, soft texture. Ideal for thin cuts or when you want a cool center after searing. Internal target: 125°F.
Medium-Rare (133°F): Warm red center, tender and juicy. The most popular doneness for steak. Internal target: 130°F.
Medium (138°F): Pink center, firmer texture. Good for those who want some pink without rareness. Internal target: 135°F.
Medium-Well (145°F): Slight pink, noticeably firmer. Internal target: 140°F.
Well-Done (152°F): No pink, fully cooked through but retains more moisture than traditional well-done. Internal target: 150°F.

For lamb chops, use the same temperature ranges. Lamb benefits from a garlic and rosemary infusion in the bag. Sear in a hot cast iron skillet for 60 seconds per side after the bath.

Poultry — Safety and Doneness

Chicken and duck require higher temperatures than beef for food safety. Chicken must be pasteurized, which happens at 145°F if held long enough, or at 155°F almost instantly. The calculator uses 1.5 hours per inch for chicken breast and 2 hours per inch for thighs to ensure pasteurization.

Chicken Breast

Medium (145°F): Juicy and tender, slightly pink near the bone (safe when held at 145°F for sufficient time). Internal target: 150°F.
Well-Done (155°F): Traditional white meat texture, no pink, still significantly juicier than oven-cooked chicken. Internal target: 160°F.

Chicken Thigh

Thighs have more connective tissue and fat than breasts, so they benefit from longer cooking at slightly higher temperatures. The 155–165°F range renders the fat and keeps the meat moist. Cook for 2 hours per inch of thickness.

Duck Breast

Duck breast is best at medium-rare to medium (132–136°F). The fat cap needs to be scored and rendered separately — sear the skin side in a cold pan, slowly rendering the fat for 6–8 minutes, then finish the skin side briefly after the sous vide bath. The calculator recommends 90 seconds per side for the finishing sear.

Pork — Medium Is the New Well-Done

The old guideline of cooking pork to 160°F (well-done) has been revised. The USDA now recommends 145°F with a 3-minute rest, which corresponds to medium doneness. Sous vide pork at 138°F is safe, tender, and juicy — a significant improvement over the dry pork of the past.

Pork Chop (138–148°F): 1.5 hours per inch. At 138°F the meat is pink and tender. At 148°F it is firmer but still moist. Sear 60 seconds per side.
Pork Tenderloin (138–148°F): Same temperatures as chops. The tenderloin is lean, so do not exceed 148°F or it dries out.

      Safety note: Pork cooked to 138°F and held for 1.5 hours is as safe as pork cooked to 160°F conventionally. The time at temperature achieves the same pathogen reduction as a higher instant temperature. If you are uncomfortable with pink pork, use the well-done setting (148°F).
    

Fish and Seafood — Delicate and Fast

Fish cooks much faster than meat because the proteins coagulate at lower temperatures and the tissue is thinner. Salmon at 115°F (medium-rare) takes about 45 minutes for a 1-inch fillet. Cod at 125°F cooks in the same time. The lower temperatures preserve the delicate texture and moisture that oven or pan cooking destroys.

Salmon Temperatures

Rare (110°F): Translucent center, very soft. Best for sushi-grade salmon.
Medium-Rare (115°F): Translucent center, flaky edges. The most popular temperature.
Medium (120°F): Opaque throughout, moist and flaky.
Well-Done (130°F): Fully opaque, firmer texture. Still moist compared to pan-seared.

Sear salmon for 30 seconds per side in a non-stick or well-oiled pan. For cod, use 125°F (medium) or 135°F (well-done) with the same sear time.

Eggs — The Sous Vide Classic

Sous vide eggs are a breakfast revelation. At 145°F (medium), the whites are set and the yolks are creamy — perfect for soft-boiled style eggs. At 155°F (well-done), the whites are firmer and the yolks are fully set but not dry. Cook for 45 minutes regardless of thickness (eggs are uniform in size). No searing needed. Crack into a bowl, season, and serve.

Vegetables — Higher Temperatures, Longer Times

Vegetables require higher temperatures than meat because the cell walls need to break down for tenderness. Carrots at 183°F for 1 hour are tender but not mushy. Asparagus at 180°F takes only 20 minutes. Potatoes at 185°F need 2 hours to fully soften — the starch gelatinizes and the texture becomes creamy without the waterlogging that boiling causes.

Carrots (183–185°F): 1 hour. Tender with natural sweetness concentrated.
Asparagus (180–185°F): 20 minutes. Bright green, tender-crisp.
Potatoes (185–190°F): 2 hours. Creamy texture ideal for mashing or finishing in a pan.

Vegetables do not need searing. Season with butter, salt, and herbs after cooking. The bag juices can be used as a sauce base.

The Sear — Finishing the Dish

The sear is the most common point of failure in sous vide cooking. A good sear adds texture, color, and flavor through the Maillard reaction. A bad sear can overcook the outer layer of the meat, undoing the precision work of the water bath. The key variables are pan temperature, oil, and time.

Use a flat stainless steel or cast iron pan. Heat it until it just starts to smoke, add a high smoke point oil (avocado, grapeseed, or canola), then sear for the recommended time per side. For steak and pork chops, 60 seconds per side produces a good crust without overcooking. For salmon and cod, 30 seconds per side is sufficient. For duck breast, score the fat, render it slowly in a cold pan for 6–8 minutes, then sear the meat side for 90 seconds.

      Pro tip: Pat the food completely dry with paper towels before searing. Moisture on the surface must evaporate before browning can begin, and the steam prevents crust formation. A dry surface sears in half the time of a wet one.
    

Thickness and Time — The Math

The calculator uses a linear model: cooking time = base time per inch × measured thickness. This is a simplification of the actual physics (heat diffusion follows the square of the thickness), but for the thickness range of typical home cooking (0.5 to 2 inches), the linear approximation is accurate enough. For very thick cuts (over 2 inches), add 15–30 minutes beyond the linear estimate to account for the slower heat penetration at depth.

The base times are: beef and lamb 1 hour per inch, poultry 1.5–2 hours per inch, pork 1.5 hours per inch, fish 45 minutes per inch, vegetables 1–2 hours per inch, eggs 45 minutes total. These assume the food starts at refrigerator temperature (around 38°F). If the food is at room temperature, subtract 15 minutes per inch.

Limitations of the Calculator

The calculator does not account for starting temperature (frozen vs. refrigerated), bag thickness, water circulation, or the thermal mass of bones. For bone-in cuts, the bone conducts heat differently and can create cold spots near the bone. Add 15 minutes for bone-in cuts. The calculator also assumes a standard circulator with good water circulation — if your setup has poor circulation, add 15–20% to the time. The sear times are for a standard high-heat sear on a stove; if you use a torch or deep fry finish, adjust accordingly.

FAQ

Can I stack multiple steaks in one bag?

Yes, but the cooking time increases because the heat must penetrate through multiple layers. Arrange the steaks in a single layer if possible. If stacked, add 30 minutes to the total time and check the center temperature of the innermost steak before serving.

Do I need a vacuum sealer?

A vacuum sealer is ideal but not required. The water displacement method (slowly lowering a partially sealed bag into water to push out air, then sealing fully) works well for most foods. For long cooks over 4 hours, use a vacuum sealer to ensure a tight seal and prevent air pockets that can harbor bacteria.

Is it safe to cook at low temperatures for long periods?

Yes, as long as the food is sealed properly and the water bath temperature is above 130°F. At temperatures below 130°F, bacteria can grow over extended periods. The calculator only recommends temperatures of 110°F for salmon rare, which should be cooked for 45 minutes or less and consumed immediately. For all other foods, the temperatures are above 125°F, and the cooking times are short enough to be safe.

Can I use the bag liquid for sauce?

The bag liquid contains juices, fat, and gelatin rendered from the meat. It can be used as a base for pan sauces, but it is usually too salty or concentrated to use directly. Deglaze the searing pan with wine or stock, add the bag juices, reduce, and mount with butter for a restaurant-quality sauce.

Why does my sous vide steak look gray after the bath?

The gray color is normal — the myoglobin in the meat has not been exposed to enough heat or oxygen to turn brown. The gray color disappears when the meat is seared, and the Maillard reaction turns it brown. If the steak is gray throughout after the bath but before searing, it is not overcooked; it simply needs a proper sear to develop color and flavor.

Conclusion

Sous vide cooking removes the variables of heat intensity, timing, and guesswork from cooking. The calculator on this page gives you a reliable starting point for thirteen foods across multiple doneness levels. Use the times and temperatures as guidelines, not absolutes — adjust based on your equipment, the starting temperature of your food, and your personal taste.

The sous vide method is especially useful for meal prepping, cooking for guests, or any situation where consistency matters. Because food can be held at the target temperature for extended periods without overcooking, you can cook a batch of steaks or chicken breasts, sear them just before serving, and serve everyone at the same time with identical results.

For a quick reference, use the Sous Vide Calculator tool directly, or browse related cooking tools like the Macro Calculator to plan meals that match your nutritional needs.

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