What temperature should I use for sous vide steak?

Rare: 120°F, Medium-Rare: 130°F, Medium: 140°F, Well: 160°F. Most chefs prefer 130°F for a perfect medium-rare that is also food safe when held for 2+ hours.

How long does chicken take in sous vide?

Chicken breast at 149°F takes 1–4 hours depending on thickness. At 165°F it takes only 1 minute to pasteurize but can be done in under an hour with the same safety.

How do I calculate sous vide time by thickness?

Time scales roughly with thickness squared: a 25mm steak needs ~1hr, a 50mm steak ~4hrs. Baldwin's pasteurization tables give precise food-safe times for each protein and temp.

Do I still need to sear after sous vide?

Yes — sous vide does not create the Maillard crust. Pat the protein dry and sear in a very hot cast iron or with a torch for 45–60 seconds per side just before serving.

Sous Vide Time & Temperature Calculator

Get sous vide water temperature and cook time for steak, chicken, pork, fish, and eggs based on thickness and desired doneness. Includes pasteurization safety, tenderizing times, and sear guidance.

Protein

Thickness (mm) ?

Starting Temp

Water Bath Temp

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Minimum Cook Time —

Maximum Cook Time —

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Desired Doneness

Thickness (mm)

Water Temp

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Min Time —

Max Time —

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Protein

Thickness (mm)

Doneness

Water Bath Temp

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Cook Time (min → max) —

Sear After —

Pasteurization —

Tenderizing Cuts —

How to Use This Calculator

Select your protein (steak, chicken, pork, fish, or egg).
Enter the thickness in mm at the thickest point (1 inch = 25mm).
Choose whether starting from fridge or frozen.
The calculator returns water bath temperature and minimum/maximum cook time.

Formula

Minimum cook time ≈ (Thickness in mm)² ÷ 100 × 60 minutes
A 25mm steak ≈ 6.25 × 60 = ~38 min minimum. Add 30 min if frozen.
Water temperature is determined by desired doneness, not thickness.

Example

1.5" (38mm) steak, medium-rare: 38² ÷ 100 × 60 ≈ 87 min minimum at 130°F. Maximum: ~5.5 hours. Sear 45 sec per side before serving.

Frequently Asked Questions

Rare: 120°F, Medium-Rare: 130°F, Medium: 140°F, Well: 160°F. Most chefs prefer 130°F for a perfect medium-rare that is also food safe when held for 2+ hours.
Chicken breast at 149°F takes 1–4 hours depending on thickness. At 165°F it takes only 1 minute to pasteurize but can be done in under an hour with the same safety.
Time scales roughly with thickness squared: a 25mm steak needs ~1hr, a 50mm steak ~4hrs. Baldwin's pasteurization tables give precise food-safe times for each protein and temp.
Yes — sous vide does not create the Maillard crust. Pat the protein dry and sear in a very hot cast iron or with a torch for 45–60 seconds per side just before serving.

Related Calculators

Sources & References (5) ▾

Douglas Baldwin's Sous Vide for the Home Cook — Douglas Baldwin
ChefSteps Time & Temperature Guide — ChefSteps
Modernist Cuisine Sous Vide — Modernist Cuisine
FDA Food Safety – Sous Vide — U.S. FDA
Anova Culinary Time & Temp Guide — Anova Culinary