Sous Vide Times & Temps
Lookup table for time and temperature by cut.
Temperature
130°F
54.4°C
Time
1 to 4 hr
Steak, medium-rare
Tips
- Hold time is a range. The minimum is when food is heated through; the maximum is when texture starts to suffer.
- Sear steaks and chops in a screaming hot pan after the bath. Skip searing for fish if you want silky texture.
- For poultry, stay above 140°F for at least an hour to pasteurize.
Times and temps reference the Serious Eats sous vide guide and ChefSteps charts. Adjust slightly to your preference once you find a cut you like.
About
Sous vide times and temps for common cuts: steak, chicken, pork, fish, eggs, vegetables. Pulled from Kenji Lopez-Alt and ChefSteps references. Pick the cut and target doneness, get the temperature and a time range.
How to use
- Pick the cut.
- Pick the doneness.
- See the temperature and recommended time range.
FAQ
Why is there a time range?+
The minimum is when it's safe and tender. The maximum is before texture starts breaking down. A steak can stay at 130F for 1-4 hours; past 4 it gets mushy.
Should I sear after?+
Yes for most meats. Sous vide cooks evenly but doesn't brown. A hot pan or torch gives the crust. Skip the sear for fish unless you specifically want crispy skin.