Complete Sous Vide Time & Temperature Chart (°F & °C) for Steak, Poultry, Pork, Fish & Eggs
Exact water-bath temperatures in °F and °C plus minimum and maximum hold times for steak, chicken breast, pork tenderloin, salmon, shrimp, and eggs.
How Sous Vide Time and Temperature Work Together
In sous vide cooking, water bath temperature sets your final doneness from edge to edge, while time brings the center of the food up to temperature and tenderizes connective tissue.
Because water transfers heat roughly 20 times more efficiently than oven air, a 1.5-inch ribeye reaches 130°F medium-rare in 90 minutes without a gray overcooked band—and you can hold it an extra hour without ruining dinner.
| Food / Cut | Doneness Style | Temp (°F) | Temp (°C) | Min–Max Time |
|---|---|---|---|---|
| Ribeye, Strip, Filet Mignon (1.5 in) | Medium-Rare (Chef Favorite) | 130°F | 54.5°C | 1.5 – 3.5 hours |
| Steak (Ribeye / Sirloin) | Medium | 137°F | 58.5°C | 1.5 – 3.5 hours |
| Beef Chuck Roast / Short Ribs | Fork-Tender Steak Texture | 135°F | 57°C | 24 – 36 hours |
| Boneless Chicken Breast | Ultra-Juicy & Sliceable | 145°F | 63°C | 1.5 – 3 hours |
| Bone-In Chicken Thighs / Drumsticks | Tender & Fall-Off-Bone | 165°F | 74°C | 1.5 – 4 hours |
| Pork Tenderloin / Thick Chops | Juicy Blush Pink | 140°F | 60°C | 1.5 – 3 hours |
| Pork Shoulder (Carnitas / Pulled) | Shreddable | 165°F | 74°C | 16 – 24 hours |
| Salmon Fillet | Translucent & Buttery | 122°F | 50°C | 35 – 50 mins |
| Cod / Halibut / White Fish | Flaky & Moist | 130°F | 54.5°C | 35 – 50 mins |
| Large Shrimp | Snappy Poached | 135°F | 57°C | 20 – 35 mins |
| Soft-Poached Egg | Custardy Yolk | 145°F | 63°C | 45 – 60 mins |
The 60-Second Cast-Iron Sear for Restaurant Crust
Food comes out of a sous vide bag fully cooked inside but pale on the outside. For deep golden Maillard browning without raising the internal temperature, blot the surface bone-dry with paper towels first.
Heat a heavy cast-iron skillet until wisps of smoke appear, add 1 tablespoon of high-smoke-point oil (avocado, canola, or ghee), and sear for 45 to 60 seconds per side—basting with a knob of butter and herbs during the last 15 seconds.
Tested gear to achieve the exact temperatures, tender doneness, and results in this guide:
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Frequently Asked Questions
Is 2 hour sous vide enough?
Yes! For tender cuts up to 1.5 to 2 inches thick—including ribeye steak, New York strip, pork tenderloin, and boneless chicken breast—2 hours in the sous vide water bath is plenty of time to reach edge-to-edge target temperature and pasteurization.
What is the perfect temperature for sous vide cooking?
The most popular chef-tested temperatures are 130°F (54.5°C) for medium-rare tender steak, 137°F (58.5°C) for heavily marbled ribeye, 145°F (63°C) for ultra-juicy chicken breast, 140°F (60°C) for pork chops, and 122°F (50°C) for buttery salmon.
What is the sous vide danger zone?
Food safety guidelines define the bacterial danger zone between 40°F and 130°F (4.4°C to 54.4°C). Any sous vide cook lasting longer than 2.5 hours should be set at 130°F (54.5°C) or higher so bacteria cannot multiply.
Can you overdo sous vide?
While sous vide won't overcook the temperature of your food, leaving tender steaks or fish in the bath past their maximum time window (e.g., over 4 hours for steak or over 1 hour for fish) allows natural enzymes to break down muscle fibers, making the texture mushy.
Recipe by Paul D. Brown
Adapted from Sous Vide Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
