Temperature
131°F / 55.0°C
Cook Time
1 h–4 h
Cut
Steak (ribeye, strip, filet)
Sear 60 seconds per side in a ripping hot cast iron pan
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Inputs
Result
A 1.5-inch ribeye at 131°F develops a uniform medium-rare interior. The minimum 2.3 hours ensures the center reaches temperature; up to 9 hours is safe without texture degradation.
Inputs
Result
At 145°F, chicken breast is pasteurized and safe while staying remarkably juicy. The lower temperature prevents the protein fibers from squeezing out moisture.
Inputs
Result
A frozen 1-inch pork chop at 140°F needs 50–60% more time than fresh. The water bath gradually thaws and cooks the chop to a juicy, slightly pink medium.
Sous vide steak temperatures range from 125°F for rare to 156°F for well done. The most popular choice is medium-rare at 129–134°F, which gives a uniformly pink, juicy interior from edge to edge. Cook for 1–4 hours depending on thickness.
| Doneness | Temperature | Time (1″ thick) | Texture |
|---|---|---|---|
| Rare | 125–130°F | 1–2 h | Very soft, cool red |
| Medium-Rare | 129–134°F | 1–4 h | Warm pink, juicy |
| Medium | 135–144°F | 1–4 h | Pink, firmer |
| Well Done | 156°F+ | 1–3 h | No pink, firm |
Chicken breast is cooked sous vide at 145°F for 1.5 to 4 hours. At 145°F the chicken is pasteurized and safe to eat while remaining incredibly juicy and tender. Thicker breasts (over 1.5 inches) need at least 2.5 hours for heat to reach the center.
| Cut | Temperature | Time Range | Texture |
|---|---|---|---|
| Breast (tender) | 145°F | 1.5–4 h | Juicy, silky |
| Breast (traditional) | 150°F | 1–4 h | Firmer, still moist |
| Thigh | 165°F | 1–4 h | Fall-apart tender |
Yes, thickness is the most important factor for sous vide timing. Heat transfer follows a square law: doubling the thickness roughly quadruples the time needed for the center to reach the target temperature. A 1-inch steak takes about 1 hour while a 2-inch steak needs about 4 hours.
| Thickness | Minimum Time | Maximum Time | Time Multiplier |
|---|---|---|---|
| 0.5″ | 30 min | 1 h | 1x (baseline) |
| 1″ | 1 h | 4 h | ~2x |
| 1.5″ | 2.5 h | 6 h | ~5x |
| 2″ | 4 h | 8 h | ~8x |
Yes, sous vide is ideal for cooking from frozen. Add 50–60% more time to account for the extra energy needed to thaw and then cook the protein. A 1-inch frozen steak that normally takes 1 hour will need about 1.5–1.6 hours from frozen.
Sous vide transforms tough cuts like brisket, chuck roast, and short ribs into tender, steak-like results. Brisket at 135°F for 48–72 hours becomes fork-tender while staying medium-rare pink. Chuck roast at 131°F for 24–48 hours rivals prime rib.
| Cut | Temperature | Time | Result |
|---|---|---|---|
| Brisket | 135°F | 48–72 h | Fork-tender, pink |
| Chuck Roast | 131°F | 24–48 h | Steak-like |
| Short Ribs | 145°F | 36 h | Fall-off-bone |
| Pork Shoulder | 145°F | 24 h | Pullable |
Sous vide eggs are cooked in their shell at precise temperatures. A soft egg at 145°F for 45 minutes has a custardy white and runny yolk. A medium egg at 149°F for 45 minutes has a jammy yolk. A hard egg at 165°F for 1 hour is fully set but creamier than boiled.
| Doneness | Temperature | Time | Yolk Texture |
|---|---|---|---|
| Soft | 145°F | 45 min | Runny, liquid |
| Medium | 149°F | 45 min | Jammy, custard |
| Hard | 165°F | 60 min | Fully set, creamy |
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Last Updated: Jul 24, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.