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Sous vide times & temps
Times and temps from Serious Eats' Food Lab guides. ★ marks a good default.
Steak
Ribeye, strip, sirloin
Times are for 1½–2" steaks; 1" or thinner can come out after 40 min. Keep medium-rare under 130°F to 2½ hr max.
| Result | Temp | Time |
|---|
| Rare | 120–128°F | 1–2½ hr |
| Medium-rare ★ | 129–134°F | 1–4 hr |
| Medium | 135–144°F | 1–4 hr |
| Medium-well | 145–155°F | 1–3½ hr |
| Well-done | 156+°F | 1–3 hr |
Source
Filet (tenderloin)
Lean, so it's best on the rare side. Times are for 1½–2" steaks; 1" or thinner can come out after 30 min.
| Result | Temp | Time |
|---|
| Rare ★ | 120–128°F | 45 min–2½ hr |
| Medium-rare | 129–134°F | 45 min–4 hr |
| Medium | 135–144°F | 45 min–4 hr |
| Medium-well | 145–155°F | 45 min–3½ hr |
| Well-done | 156+°F | 1–3 hr |
Source
Chicken
Breast
| Result | Temp | Time |
|---|
| Very soft and juicy ★ | 140°F | 1½–4 hr |
| Tender, juicy; great cold | 150°F | 1–4 hr |
| Traditional, firm | 160°F | 1–4 hr |
Source
Thighs
| Result | Temp | Time |
|---|
| Very juicy, quite firm | 150°F | 1–4 hr |
| Juicy, completely tender ★ | 165°F | 1–4 hr |
| Falls off the bone | 165°F | 4–8 hr |
Source
Pork
Chops
| Result | Temp | Time |
|---|
| Rare | 130°F | 1–4 hr |
| Medium-rare ★ | 140°F | 1–4 hr |
| Medium-well | 150°F | 1–4 hr |
| Well-done | 160°F | 1–4 hr |
Source
Tenderloin
| Result | Temp | Time |
|---|
| Medium-rare | 130°F | 1–4 hr |
| Medium ★ | 140°F | 1–4 hr |
| Medium-well | 150°F | 1–4 hr |
| Well-done | 160°F | 1–4 hr |
Source
Shoulder
| Result | Temp | Time |
|---|
| Tender slabs, not shreddable | 145°F | 24–36 hr |
| Easy to shred ★ | 165°F | 12–24 hr |
| Traditional pulled | 185°F | 8–16 hr |
Source