Sous Vide Time & Temperature Calculator

Sous vide is a cooking method where food is vacuum-sealed and cooked in a precisely controlled water bath. Unlike traditional cooking, the water temperature equals the exact internal temperature you want the food to reach, so it's nearly impossible to overcook. Getting the temperature right is critical because even a few degrees separates rare from medium-rare steak, or safe from unsafe poultry.

Thicker cuts require longer times for heat to penetrate to the center and reach the target temperature throughout. As a rough guide, doubling the thickness roughly quadruples the minimum time needed. This calculator accounts for your entered thickness to give a safe minimum time range for your specific cut.

A common choice for juicy, safe chicken breast is 140°F (60°C) for 1.5–4 hours, which produces fully pasteurized meat that's still incredibly moist. Higher temperatures like 165°F yield a more traditional, firmer texture. The USDA considers poultry safe when held at 140°F for at least 30 minutes, which sous vide achieves easily.

Medium-rare steak is typically cooked at 130–135°F (54–57°C) for 1 to 4 hours depending on thickness. This range produces a uniformly pink, tender center. After the water bath, a quick high-heat sear in a cast iron pan or with a torch creates the crust that finishing in water cannot provide.

For most proteins — especially steak, pork, and chicken — a quick sear after sous vide is highly recommended. The water bath can't create the Maillard reaction responsible for the browned, flavorful crust. Pat the food dry and sear in a very hot pan with oil or butter for 45–90 seconds per side. Fish and eggs are sometimes served directly without searing.

Cooking past the recommended maximum isn't dangerous at proper temperatures, but texture can degrade — especially for fish and eggs, which become mushy. Steak held too long can take on an unpleasant, overly soft texture sometimes called 'mushy'. The max time listed is when quality starts to decline, not a food safety cutoff.

Yes, when you hold food at a lower temperature for a sufficient time, pasteurization still occurs. Pork at 140°F (60°C) held for 30+ minutes is considered fully pasteurized by USDA standards. This is why sous vide at 140°F yields juicy, blush-pink pork chops that are completely safe. The key is maintaining the target temperature throughout the full minimum cook time.

Sous vide excels with proteins like steak, chicken, pork, salmon, and eggs where precise doneness makes a big difference. It's also excellent for root vegetables like carrots and potatoes, which become deeply flavored and perfectly tender. Delicate items like green vegetables are often cooked sous vide at higher temperatures for shorter times to preserve color and texture.