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Sous Vide Steak Temperature & Time Guide

Sous vide steak is the most foolproof way to hit a precise doneness every time — the water bath holds the exact target temperature, and the steak can't overcook past that point regardless of how long it cooks. A 1-inch ribeye at 130°F for 1 hour produces edge-to-edge medium-rare; the same steak at 130°F for 4 hours is equally medium-rare (though texture softens slightly with extended time). The final sear in a ripping-hot cast iron pan builds the crust that the water bath can't provide.

Sous vide steak must be thoroughly dried with paper towels before searing. Surface moisture is the enemy of a great crust — it creates steam instead of the Maillard reaction. Pat extremely dry, then sear in a preheated cast iron skillet at maximum heat with high smoke-point oil for 60–90 seconds per side.
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.

Frequently Asked Questions

What temperature for sous vide steak?
Sous vide steak temperatures: rare 120–125°F (1–2.5 hrs), medium-rare 129–134°F (1–4 hrs), medium 140–145°F (1–4 hrs), medium-well 150°F (1–3.5 hrs). 129–134°F is the most popular range for sous vide steak because it produces the same doneness as a restaurant medium-rare but with completely even color edge-to-edge — no gray band.
How long do you sous vide a 1 inch steak?
A 1-inch steak at 130°F: 1–1.5 hours minimum. You can safely go up to 4 hours at this thickness without significant texture degradation. Thicker steaks (1.5 inch): 2–3 hours. Thinner steaks (3/4 inch): 45 minutes to 1 hour. Unlike traditional cooking, going over the minimum time doesn't ruin sous vide steak — it only very gradually changes texture after the 4-hour mark.
Do I need to sear after sous vide steak?
Yes — always sear after sous vide. The water bath produces perfectly cooked interior but no surface browning (Maillard reaction). Without searing, the steak is pale, soft-textured on the outside, and lacks the flavor complexity of a browned crust. The sear takes 2–3 minutes total in a very hot pan and transforms the sous vide steak into a complete dish.

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