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Sous Vide Temperature Chart

°F
57.22°C

°C = (135 − 32) × 5/9 ≈ 57.22

Common sous vide temperatures and times for steak, chicken, pork, fish, eggs and vegetables. Sous vide lets you choose the exact doneness and hold it there.

Sous vide temperatures

FoodDonenessTemperatureTypical time
Beef steakRare120–128 °F (49–53 °C)1–2.5 h
Beef steakMedium-rare129–134 °F (54–57 °C)1–2.5 h
Beef steakMedium135–144 °F (57–62 °C)1–2.5 h
Beef steakWell done156 °F (69 °C)+1–2.5 h
Chicken breastJuicy145–150 °F (63–66 °C)1.5–3 h
Chicken thighTender155–165 °F (68–74 °C)1.5–4 h
Pork chopMedium135–145 °F (57–63 °C)1–3 h
Pork shoulderPull-apart155–165 °F (68–74 °C)18–24 h
SalmonSilky110–125 °F (43–52 °C)40–60 min
Eggs“63 °C egg”145 °F (63 °C)45–60 min
VegetablesTender-crisp183 °F (84 °C)30 min–1 h

Notes

Sous vide food reaches the water bath temperature evenly. Food safety depends on both temperature and time: holding chicken at 145–150 °F for the times shown pasteurizes it just as cooking to 165 °F does instantly. Times assume pieces about 1 inch (2.5 cm) thick; thicker cuts need longer. Temperatures below 130 °F (54 °C) should be limited to about 4 hours. Pregnant and immunocompromised people should follow standard USDA temperatures.

Frequently asked questions

What temperature is medium-rare steak sous vide?

About 129–134 °F (54–57 °C).

Is sous vide chicken at 145 °F safe?

Yes, when held long enough (about 30+ minutes at temperature) to pasteurize — but follow tested time-temperature tables.

Can I leave food in a sous vide too long?

Within reason; after several extra hours, texture becomes soft or mushy.

Do I need to sear after sous vide?

For steaks and chops, yes — a quick hot sear adds browning and flavor.

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