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
DonenessRangeOur 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
CutRangeOur Favorite
Steak (NY Strip, Rib Eye, Sirloin)
1 – 2 hours
1 1/2 hours
Roast (Prime Rib, Tri Tip, Rib Roast)
6 – 14 hours
8 hours
Tough Cuts (Chuck, Brisket, Short Ribs)
12 – 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
DonenessRangeOur 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
CutRangeOur Favorite
White Meat (Breasts and Wings)
1 – 3 hours
1 1/2 hours
Dark Meat (Thighs and Drumstick)
2 – 5 hours
3 hours
Recipes
Chicken Breast, Whole Turkey, Shredded Chicken, Chicken Thigh
Pork
Temperature
DonenessRangeOur 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
CutRangeOur Favorite
Chops (Bone-in and Boneless)
1 – 3 hours
1 1/2 hours
Roast (Pork Loin Roast)
3 – 6 hours
6 hours
Tough Cuts (Pork Belly, Ribs, Shoulder)
8 – 24 hours
24 hours
Recipes
Baby Back Ribs, Pork Chops, Pork Tenderloin, Pork Roast, Pork Belly
Fish & Seafood
Temperature
DonenessRangeOur 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
TypeRangeOur Favorite
Fish (Salmon, Halibut and Tuna)
30 minutes – 1 hour
45 minutes
Shell Fish (Lobster, Scallops and Shrimp)
20 – 45 minutes
30 minutes
Recipes
Salmon, Lobster, Shrimp, Swordfish, Ling Cod (White Fish)
Eggs
Temperature
DonenessRangeOur 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
