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
Temperature
| Doneness | Range | Our Favorite |
|---|---|---|
| Medium-Rare | 126 – 135F / 52 – 57C | 131F / 55C |
| Medium | 136 – 145F / 57.5C – 62.5C | 140F / 60C |
| Medium Well | 146 – 155F / 63 – 68C | 149F / 65C |
Time
| Cut | Range | Our Favorite |
|---|---|---|
| Steak (NY Strip, Rib Eye, Sirloin) | 1 to 2 hours | 1 ½ hours |
| Roast (Prime Rib, Tri Tip, Rib Roast) | 6 to 14 hours | 8 hours |
| Tough Cuts (Chuck, Brisket, Short Ribs) | 12 to 48 hours | 24 hours |
Recipes
New York Strip, Rib Eye Steak, Short Ribs, Tri Tip, Prime Rib, Chuck Roast, Corned Beef, Rack of Lamb, Lamb Burger
Poultry
Temperature
| Doneness | Range | Our Favorite |
|---|---|---|
| Tender and Soft (White Meat Only) | 140 – 149F / 60 – 65C | 140F / 60C |
| Tender and Stringy (White Meat Only) | 150 – 159F / 65.5C – 70.5C | 150F / 65.5C |
| Firm and Juicy (White and Dark Meat) | 160 – 167F / 71 – 75C | 165F / 74C |
Time
| Cut | Range | Our Favorite |
|---|---|---|
| White Meat (Breasts and Wings) | 1 to 3 hours | 1 ½ hours |
| Dark Meat (Thighs and Drumstick) | 2 to 4 hours | 3 hours |
Recipes
Chicken Breast, Whole Turkey, Shredded Chicken, Chicken Thigh
Pork
Temperature
| Doneness | Range | Our Favorite |
|---|---|---|
| Medium Rare | 134 – 140F / 56.5 – 60C | 136F / 57.5C |
| Medium | 141 – 150F / 60.5C – 65.5C | 145F / 62.5C |
| Medium Well | 151 – 158F / 66 – 70C | 154F / 67.5C |
Time
| Cut | Range | Our Favorite |
|---|---|---|
| Chops (Bone-in and Boneless) | 1 to 3 hours | 1 ½ hours |
| Roast (Pork Loin Roast) | 3 to 6 hours | 6 hours |
| Tough Cuts (Pork Belly, Ribs, Shoulder) | 8 to 24 hours | 24 hours |
Recipes
Baby Back Ribs, Pork Chops, Pork Tenderloin, Pork Roast, Pork Belly
Fish & Seafood
Temperature
| Doneness | Range | Our Favorite |
|---|---|---|
| Tender and Soft | 104 – 114F / 40 – 45.5C | 110F / 43.5C |
| Flaky | 115 – 122F / 46C – 50C | 120F / 49C |
| Firm | 123 – 131F / 50.5 – 55C | 126F / 52.5C |
Time
| Type | Range | Our Favorite |
|---|---|---|
| Fish (Salmon, Halibut and Tuna) | 30 minutes to 1 hour | 45 minutes |
| Shell Fish (Lobster, Scallops and Shrimp) | 20 to 45 minutes | 30 minutes |
Recipes
Salmon, Lobster, Shrimp, Swordfish, Ling Cod (White Fish)
Eggs
Temperature
| Doneness | Range | Our Favorite |
|---|---|---|
| Soft Boiled | 140 – 144F / 60 – 62C | 140F / 60C |
| Poached | 145 – 149F / 62.5C – 65C | 145F / 62.5C |
| Hard Boiled | 150 – 165F / 65.5 – 74C | 160F / 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