Sous Vide Temperature Guide Buying Guide
Sous vide (French for "under vacuum") cooks food sealed in a bag submerged in temperature-controlled water. The precision means proteins cook evenly edge-to-edge, never drying out from overshooting temperature. The tradeoff is time — sous vide takes longer than traditional methods, but most of that time is passive. This guide covers the temperatures and times that produce the best results.
Steak Temperatures and Times
Steak is where sous vide's advantage over traditional cooking is most dramatic. An overcooked edge-to-center gradient disappears — the entire steak is the same temperature throughout.
125°F (52°C) — Rare: Bright red, very soft. 1–3 hours. For those who genuinely like rare steak; the center will be consistent red throughout, unlike pan-seared rare which has a warm center but hot surface.
129–130°F (54°C) — Medium-Rare: The most popular target. Pink, tender, maximum juiciness. 1–4 hours. Most steak cuts peak at 1.5–2 hours; longer does not improve results for cuts under 1.5 inches. Ribeye at 129°F for 2 hours, finished in a screaming-hot cast iron for 60 seconds per side, is often cited as the best steak achievable at home.
135°F (57°C) — Medium: Pink-to-gray gradient beginning. 1–4 hours. Slightly firmer than medium-rare, still very juicy.
145°F (63°C) — Medium-Well: Mostly gray, firmer. The USDA's "safe" temperature for whole-muscle steak (though medium-rare at 130°F held for sufficient time is also safe by pasteurization tables). 1–3 hours.
Finishing: Pat completely dry (moisture prevents browning), sear in a screaming-hot pan (cast iron or carbon steel) with high smoke-point oil for 45–90 seconds per side. The sear is essential — sous vide alone produces no crust. Some people use a kitchen torch for finishing; the pan produces better Maillard reaction.
Minimum thickness: Sous vide is most effective for steaks 1 inch or thicker. Thin steaks cook so quickly in a pan that the precision advantage is minimal.
Chicken Temperatures and Times
Sous vide transforms chicken breast from a dried-out protein into something genuinely juicy — this may be the single biggest use case.
The USDA vs. pasteurization table discrepancy: USDA says cook chicken to 165°F. This is an instant-kill temperature. But chicken is also safe when held at lower temperatures for longer — 145°F for 9.2 minutes pasteurizes chicken. Sous vide enables this: cook at 145°F for 1.5 hours, and the chicken is food-safe AND far juicier than 165°F chicken.
140°F (60°C): The controversial low end. Very juicy, slightly custardy texture. Requires holding at temperature for at least 30 minutes for food safety. Popular with food safety-aware home cooks.
145°F (63°C): The recommended sweet spot. Juicy, safe with proper holding time, still notably better than oven-cooked. 1.5–3 hours. This is the default recommendation for most home cooks.
150°F (66°C): More traditional texture, still juicy by traditional standards. Safe quickly. 1–3 hours. Best for people who find 145°F texture slightly unfamiliar.
165°F+ (74°C): USDA instant-safe temperature. Produces dry chicken — no advantage over oven cooking. Don't use sous vide for this temperature; it eliminates the method's entire benefit.
Chicken thighs: 165°F for 1–4 hours — thighs have collagen that benefits from higher temperature; the 145°F sweet spot is for breasts only.
Pork, Fish, and Other Proteins
Pork chops (1-inch): 140°F for 1–4 hours. Modern USDA standard is 145°F (reduced from the old 160°F recommendation in 2011). At 140°F with proper holding time, pork chops are safe and notably juicier than traditionally cooked. Finish in a hot pan like steak.
Pork tenderloin: 140°F for 1–2 hours. The most improved protein from sous vide — pork tenderloin is notoriously easy to overcook traditionally.
Salmon fillet: 120–125°F for 30–45 minutes. At 125°F, salmon is translucent at the center and extremely silky — different from traditional pan-seared salmon but preferred by many. For more traditional texture: 130°F for 30 min. Don't exceed 135°F or the texture becomes chalky.
Shrimp: 135°F for 30–45 minutes. Keeps shrimp plump and snappy rather than rubbery.
Duck breast: 135°F for 1–4 hours. The high fat content benefits from longer cook time. Finish skin-side down in a cold pan, bring to high heat to render fat — produces restaurant-quality crispy duck skin.
Lamb chops: 130°F for 1–2 hours for medium-rare.
Eggs and Vegetables
Soft-boiled (onsen tamago, Japanese style): 167°F for 13 minutes. White is barely set, yolk is jammy/runny. The classic ramen egg temperature. No bag needed — cook eggs directly in water.
Custard-style (63°C egg): 145°F for 45–75 minutes. Whites barely set, yolk completely liquid but warm. Classic French bistro presentation.
Pasteurized raw egg: 135°F for 75 minutes. Safe for Caesar dressing, mayo, and other raw egg preparations. No visible change in appearance but bacteria killed.
Vegetables: Sous vide vegetables cook at higher temperatures than proteins. Carrots: 185°F for 1 hour. Potatoes: 190°F for 1–2 hours. Corn: 183°F for 30–45 min. Asparagus: 180°F for 10–15 min. The advantage over blanching: vegetables cook in their own juices inside the bag, concentrating flavor.
Equipment: Circulators and Bags
Immersion circulators: The water heating and circulation device. Anova Precision Cooker Nano ($99–$130): the best entry-level circulator — accurate, reliable, compact, app-controlled. Anova Precision Cooker Pro ($200): commercial-grade for heavy users. Joule by Breville ($200–$250): smaller and more powerful, app-only control (requires smartphone). All three are accurate to ±0.1°F — more than sufficient.
Container: Any pot or container 4+ quarts works. A Cambro 12-quart container with a lid ($20–$25) is the standard sous vide vessel — tall enough for most proteins, clear so you can monitor, and cheap.
Bags: Vacuum sealer bags provide the best seal, but the water displacement method (seal Ziploc gallon bag until only a small opening remains, submerge to push out air, seal) works well for most proteins under 4 hours. FoodSaver vacuum sealer ($60–$80) with bags ($0.15–$0.25 each) is the step-up. See our best vacuum sealers for recommendations. For thermometers to verify sear temperatures, see meat thermometers.