Sous Vide Calculator
Get precise cooking time and temperature for beef, chicken, pork, fish, and more based on protein type, doneness level, and thickness.
Doneness
Units
Quick Reference — Common Proteins
| Protein | Doneness | Temp (°C) | Time Range |
|---|---|---|---|
| Beef Steak | Medium Rare | 54–57°C | 1–4 h |
| Beef Roast | Medium Rare | 55°C | 24–48 h |
| Chicken Breast | Juicy / Safe | 60–65°C | 1.5–4 h |
| Chicken Thigh | Tender | 74°C | 1–4 h |
| Pork Chop | Medium | 58–62°C | 1–4 h |
| Pork Shoulder | Pull-apart | 74°C | 24–36 h |
| Salmon | Medium | 52–55°C | 30–45 min |
| White Fish | Flaky | 55–60°C | 15–30 min |
| Shrimp | Tender | 55–60°C | 15–30 min |
| Eggs (soft) | Soft yolk | 63–65°C | 45–60 min |
Frequently Asked Questions
Sous vide time depends on thickness, not weight. A 25mm (1 inch) steak needs about 1–4 hours; a 50mm (2 inch) steak needs 2–6 hours. The formula is roughly: time ∝ thickness². Doubling thickness quadruples the minimum cooking time because heat must diffuse to the center.
Recommended temperatures for beef steak: Rare = 52°C (126°F); Medium Rare = 54–57°C (130–135°F); Medium = 60°C (140°F); Medium Well = 63°C (145°F); Well Done = 68°C (155°F). Medium rare (54–57°C) is the most popular for tender cuts like ribeye and NY strip.
Chicken is pasteurized (safe) when held at 60°C (140°F) for 30 minutes or at 74°C (165°F) instantaneously. Sous vide chicken breast at 60–65°C for 1.5–4 hours is both safe and juicy — far better than the 74°C instant-kill temperature used in conventional cooking.
Unlike conventional cooking, you cannot overcook sous vide in the traditional sense — the water bath holds a constant temperature so food cannot exceed it. However, very long cooking times (12+ hours for thin cuts) can make meat mushy by breaking down connective tissue too much. Stick to recommended time ranges.
How Sous Vide Timing Works
Sous vide cooking time is determined by heat diffusion physics. The minimum time to reach thermal equilibrium at the center scales with the square of thickness: t_min ≈ D²/(2α), where D is half-thickness and α is thermal diffusivity (~0.13 mm²/s for meat). In practice, doubling thickness requires roughly 4× longer minimum cooking time.
Searing After Sous Vide
Always sear meat immediately after removing from the bag. Pat dry thoroughly, then sear in a screaming-hot pan (cast iron preferred) for 30–60 seconds per side. This creates the Maillard reaction crust without overcooking the interior.
- Ice-bath chill before searing is optional but gives more control over final temperature
- Season inside the bag for deeper flavor penetration
- Vacuum-sealed bags retain all juices — save them as an au jus or sauce base