WhiskMath

Sous Vide Time & Temperature Calculator

Find the exact water-bath temperature and time for steak, chicken, pork, eggs, and fish.

Water bath temp
129°F
54°C — set your circulator here
Time
1 hr–3 hr
minimum to heat through; maximum before texture suffers
  • Soft and very red throughout — below the USDA-safe minimum, so use quality whole cuts.
  • With sous vide, the water-bath temperature sets the final doneness exactly — the food cannot cook past it. Time controls texture and pasteurization, not doneness.
  • This temperature is below the USDA-safe minimum and does not pasteurize the food, even over a long hold. Use very fresh, high-quality product and serve promptly.
  • Sear meat hard and fast in a screaming-hot pan after the bath for a browned crust — the inside is already perfectly cooked.
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How to use this calculator

  1. Choose the food

    Select steak, chicken, pork, eggs, or fish.

  2. Pick the doneness or cut

    Choose how you want it done — the options change with the food.

  3. Set your circulator

    The calculator gives the exact water-bath temperature in °F and °C, plus the time range.

  4. Bag, cook, and sear

    Seal the food in a bag, drop it in the bath for the time shown, then sear meat hard in a hot pan to finish.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

Anova Precision Cooker Nano

A precise immersion circulator holds the water bath at the exact temperature these settings call for.

$150

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ThermoPro TP19 Digital Meat Thermometer

An instant-read thermometer to verify your bath temperature and spot-check the finished food.

$15-20

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Sous vide time and temperature chart

Food°F°CTime
Steak — rare129°F54°C1–3 hr
Steak — medium-rare131°F55°C1–4 hr
Steak — medium140°F60°C1–4 hr
Tough cut, made tender131°F55°C24–48 hr
Chicken breast — juicy145°F63°C1–2 hr
Chicken breast — firmer150°F66°C1–2 hr
Chicken thighs165°F74°C1–4 hr
Pork chop140°F60°C1–2 hr
Pork tenderloin140°F60°C1–4 hr
Pork shoulder165°F74°C24 hr
Egg — soft (runny yolk)145°F63°C45 min
Egg — hard-boiled equivalent167°F75°C13 min
Salmon — medium-rare122°F50°C30–45 min
White fish130°F54°C30–40 min

Held at temperature for the time shown, foods at or above 130°F are pasteurized. Settings below 130°F do not pasteurize — use very fresh product and serve promptly.

Tips & best practices

  • Temperature sets doneness, time sets texture — once you internalize that, sous vide becomes very forgiving.
  • Use the displacement method to remove air from a zip-top bag: lower the bagged food into the water and let the pressure push the air out before sealing.
  • Clip the bag to the side of the container so it stays fully submerged — floating bags cook unevenly.
  • Dry the surface of meat thoroughly before searing — surface moisture steams instead of browns.
  • For food held below 130°F, use only very fresh product and serve promptly, since those temperatures do not pasteurize.
  • You can chill cooked sous vide food in an ice bath and refrigerate it sealed — a huge head start for meal prep.

Frequently asked questions

How does sous vide time and temperature work?
In sous vide cooking, the water-bath temperature sets the final doneness exactly — the food rises to that temperature and cannot overcook past it. Time controls texture and pasteurization, not doneness. That is why a steak can sit in the bath for an hour or four hours and still be the same medium-rare.
What temperature is medium-rare steak in sous vide?
Medium-rare steak is cooked at 131°F (55°C) for 1 to 4 hours for a 1.5-inch cut. Rare is 129°F and medium is 140°F. Tough cuts like chuck or flank can be made tender at 131°F over 24 to 48 hours.
Is sous vide chicken safe at 145°F?
Yes, when held long enough. Pasteurization is a function of both temperature and time — chicken breast held at 145°F (63°C) for 1 to 2 hours is pasteurized and safe, even though that is below the 165°F instant-kill temperature the USDA cites for conventional cooking. This is the same principle behind USDA pasteurization tables.
How long can I leave food in a sous vide bath?
Up to the maximum time shown. Past that point, enzymes and slow protein breakdown start to turn the texture mushy or grainy. The minimum time is what it takes to heat the food through; the maximum is when texture begins to suffer.
What is the best sous vide temperature for chicken thighs?
Chicken thighs are excellent at 165°F (74°C) for 1 to 4 hours — tender, fall-apart dark meat at the USDA-safe poultry temperature. Higher than the breast because dark meat benefits from more collagen breakdown.
Do I still need to sear meat after sous vide?
Yes. The water bath cooks the inside perfectly but cannot brown the surface. Sear sous vide meat hard and fast in a screaming-hot cast-iron pan, on a grill, or with a torch — just long enough to build a crust without overcooking the interior.
Can I sous vide fish below 130°F safely?
Salmon at 122°F and similar low-temperature fish settings do not pasteurize the fish, even over a long hold. Use very fresh, high-quality fish from a trusted source, keep it cold until cooking, and serve it promptly — or cook fish to the USDA-safe 145°F if you prefer.
What temperature do I sous vide eggs?
For a soft, creamy 'onsen' egg with a runny yolk, cook at 145°F (63°C) for 45 minutes. For a hard-boiled equivalent with a fully set yolk and white, cook at 167°F (75°C) for about 13 minutes.

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Sources: Anova Culinary — sous vide time and temperature guides; Myhrvold et al. — Modernist Cuisine; USDA Food Safety and Inspection Service — pasteurization and safe minimum internal temperatures.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.