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Time & Temp Guide

Our goal here at Sous Vide Ways is to make cooking sous vide easy, so we created a foolproof guide that will help you decide the ideal time and temperature for anything you are dropping in the bath.

This time and temperature guide is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on the type or cut of the food you are cooking.

Now get ready to impress your family, guests and even yourself when you are cranking out juicy steaks, tender chicken, flawless eggs, and so on, every single time.

Jump To: Beef, Lamb & Game; Poultry; Pork; Fish & Seafood; Eggs


Beef, Lamb & Game

sous vide ribeye steak medium rare marbling with salt

Temperature

DonenessRangeOur Favorite
Medium-Rare126 – 135F / 52 – 57C131F / 55C
Medium136 – 145F / 57.5C – 62.5C140F / 60C
Medium Well146 – 155F / 63 – 68C149F / 65C

Time

CutRangeOur Favorite
Steak (NY Strip, Rib Eye, Sirloin)1 to 2 hours1 1/2 hours
Roast (Prime Rib, Tri Tip, Rib Roast)6 to 14 hours8 hours
Tough Cuts (Chuck, Brisket, Short Ribs)12 to 48 hours24 hours

Recipes

New York Strip, Rib Eye Steak, Short Ribs, Tri Tip, Prime Rib, Chuck Roast, Corned Beef, Rack of Lamb, Lamb Burger


Poultry

sous vide chicken with herbed butter sauce

Temperature

DonenessRangeOur Favorite
Tender and Soft (White Meat Only)140 – 149F / 60 – 65C140F / 60C
Tender and Stringy (White Meat Only)150 – 159F / 65.5C – 70.5C150F / 65.5C
Firm and Juicy (White and Dark Meat)160 – 167F / 71 – 75C165F / 74C

Time

CutRangeOur Favorite
White Meat (Breasts and Wings)1 to 3 hours1 1/2 hours
Dark Meat (Thighs and Drumstick)2 to 4 hours3 hours

Recipes

Chicken Breast, Whole Turkey, Shredded Chicken, Chicken Thigh


Pork

sous vide pork chops sliced

Temperature

DonenessRangeOur Favorite
Medium Rare134 – 140F / 56.5 – 60C136F / 57.5C
Medium141 – 150F / 60.5C – 65.5C145F / 62.5C
Medium Well151 – 158F / 66 – 70C154F / 67.5C

Time

CutRangeOur Favorite
Chops (Bone-in and Boneless)1 to 3 hours1 1/2 hours
Roast (Pork Loin Roast)3 to 6 hours6 hours
Tough Cuts (Pork Belly, Ribs, Shoulder)8 to 24 hours24 hours

Recipes

Baby Back Ribs, Pork Chops, Pork Tenderloin, Pork Roast, Pork Belly


Fish & Seafood

sous vide salmon with ginger miso glaze macro photo

Temperature

DonenessRangeOur Favorite
Tender and Soft104 – 114F / 40 – 45.5C110F / 43.5C
Flaky115 – 122F / 46C – 50C120F / 49C
Firm123 – 131F / 50.5 – 55C126F / 52.5C

Time

TypeRangeOur Favorite
Fish (Salmon, Halibut and Tuna)30 minutes to 1 hour45 minutes
Shell Fish (Lobster, Scallops and Shrimp)20 to 45 minutes30 minutes

Recipes

Salmon, Lobster, Shrimp, Swordfish, Ling Cod (White Fish)


Eggs

perfect sous vide poached egg in a bed of shakshuka

 

Temperature

DonenessRangeOur Favorite
Soft Boiled140 – 144F / 60 – 62C140F / 60C
Poached145 – 149F / 62.5C – 65C145F / 62.5C
Hard Boiled150 – 165F / 65.5 – 74C160F / 71C

Time

45 minutes will give you the desired doneness for all the different egg types listed above. Chefsteps also created a great visual tool to determine your favorite time and temperature for eggs. Check it out here.

Recipes

Poached Egg Avocado Toast, Egg Bite, Shakshuka, “Slut” by Eggslut Copycat

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Crowd Favorites

sous vide chicken piccata in a cast iron skillet

Chicken Piccata Sous Vide Style

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sous vide chicken with herbed butter sauce

Sous Vide Chicken with Herbed Butter Sauce

Sous vide chuck roast with aus jus and mushrooms

Sous Vide Chuck Roast

Sous Vide Salmon with Dill and Lemon

Sous Vide Salmon with Lemon and Dill

Sous Vide Char Siu Pork Tenderloin

Sous Vide Char Siu Pork Tenderloin

Avocado toast with bacon and sous vide egg

Unreal Avocado Toast with Sous Vide Egg

Sous Vide Tri Tip - Santa Maria Style

Sous Vide Tri Tip – Santa Maria Style

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