Sous Vide Temperature & Time Reference — Every Protein
The complete sous vide temperature and time chart for beef, chicken, pork, fish, and eggs.
Sous vide safety note: Lower temperatures require longer cook times to achieve pasteurization. The times below include pasteurization time — don't reduce cook time below the minimum listed.
| Protein / Cut | Doneness | Temp °F |
|---|---|---|
| Steak (ribeye, NY strip) | Rare | 129°F |
| Steak (ribeye, NY strip) | Medium Rare | 134°F |
| Steak (ribeye, NY strip) | Medium | 140°F |
| Thick Steak (tomahawk 2") | Medium Rare | 134°F |
| Chicken Breast | Juicy / Safe | 145°F |
| Chicken Breast | Traditional | 165°F |
| Chicken Thigh | Tender | 165°F |
| Pork Chops / Tenderloin | Juicy | 140°F |
| Pork Shoulder (pulled pork) | Fall Apart | 165°F |
| Salmon / Fish Fillet | Silky | 125°F |
| Salmon / Fish Fillet | Traditional | 140°F |
| Duck Breast | Medium | 135°F |
| Eggs (poached style) | Soft Yolk | 147°F |
| Lobster Tail | Tender | 140°F |
| Vegetables (carrots) | Tender | 183°F |
Frequently Asked Questions
What temperature should I sous vide steak?
130–134°F for medium rare is the most popular range. At 129°F it's rare with a cool, very red center. At 134°F it's medium rare with a warm red center. At 140°F it's medium with a pink center. Always sear at high heat for 45–60 seconds per side after to develop crust.
Is sous vide chicken at 145°F safe?
Yes — pasteurization is time and temperature dependent, not just temperature. Chicken held at 145°F for 9.2 minutes achieves the same food safety as 165°F instantaneous. Sous vide at 145°F for 1.5+ hours is fully safe and produces juicier, more tender results.
How long can food stay in a sous vide bath?
Most proteins have a safe window of 1–4 times the minimum cook time. Steaks can go up to 4 hours without texture degradation. Chicken at 145°F should not exceed 4 hours (texture becomes mushy). Pork shoulder and brisket can safely cook 24–36 hours. Don't exceed the maximums significantly.
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