Sous Vide Time and Temperature Guide | ChefSteps 4/28/20, 10)23 AM

Sous Vide Time and Temperature Guide

1 Ask Joule for times and temperatures

Want to cook a hanger steak but can’t !nd a recipe? Joule is here to help! The app
controls our sous vide tool—the smallest, most powerful, and prettiest on the
market. You can download it for free today to !nd sous vide times and temps for
hundreds of di"erent foods, get access to inspiring cooking guides, and peruse
Visual Doneness to see exactly how your food will turn out before you even start
cooking.

Use our time-and-temperature chart to make your own plan

More of the do-it-yourself type? This handy little guide provides times and temps
to help you get whatever type of food you’re cooking to the doneness you desire.
Stick this chart on the fridge and share it with your friends. This is your guide to
preparing all your favorite foods—from juicy pork chops to tender green
vegetables—exactly how you like.

Our Favorite Last call

Key

Beef: Steak Rare 00:01 00:30

1:30 3:00
54 °C / 129 °F

Ready time
Water temperature

The Basics

Beef: Steak Rare

1:00 2:00
54 °C / 129 °F

Beef: Roast Medium Rare

60 °C / 140 °F

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Pork: Chop Medium Rare

1:00 3:00
62 °C / 144 °F

Chicken: Light Meat Juicy and Tender

1:00 3:00
65 °C / 149 °F

Chicken: Dark Meat Juicy and Tender

00:45
75 °C / 167 °F

Fish: Tender and Flaky

00:40 1:10
50 °C / 122 °F

Egg: Poached
1:00 1:30
64 °C / 147 °F

Green Vegetables: Tender

00:20
00:10
82 °C / 180 °F

Potato Whole: Tender

1:30 3:00
85 °C / 185 °F

Beef Pork Chicken Fish

Steaks include tender beef cuts
like New York strip, rib eye,
sirloin, etc. When cooking whole
beef roasts, such as prime rib,
we opt for a slightly higher
temperature for a nice, fork-
tender texture.
Use this time-and-temp combo
for anything marked chop or loin
—whether it’s bone-in or
boneless, fatty or lean. The meat
will be juicy and tender, with a
blush of rosy color.
Cooked at 149 °F / 65 °C for an
hour, chicken breasts will
emerge juicy and tender. For
tender, boneless chicken thighs,
cook at 167 °F / 75 °C for 45
minutes.
The magic temperature for
almost any type of !sh is 12
50 °C—it works for everyth
from salmon to cod to halib
snapper to branzino. For ev
cooking, portion !sh into
individual servings before
packaging.

Beef

STEAK

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Rare 1:00 2:00

54 °C / 129 °F

Medium
1:00 2:00
58 °C / 136 °F

Well Done
1:00 2:00
68 °C / 154 °F

ROAST

Rare

56 °C / 133 °F

Medium Rare

60 °C / 140 °F

Well Done

70 °C / 158 °F

TOUGH CUTS

Rare

55 °C / 131 °F

Medium Rare

65 °C / 149 °F

Well Done

85 °C / 185 °F

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Steak Roast Tough Cuts

Think tender cuts like rib eye,
New York strip, and sirloin.
These times and temps are
based on 1 in (2.5 cm) pieces,
but a skinnier steak won’t
overcook in the bath. Be careful
when searing, however, as it’s
easy to overcook thin pieces.
We like to cook whole roasts—
large tender cuts often labeled
under names like prime rib or rib
roast—at a slightly higher
temperature than steaks in order
to achieve the optimal texture.
Here’s where sous vide shines
brightest—you’ll be blown away
the !rst time you slowly cook a
cheaper cut like brisket or
chuck, converting it into
something with great #avor and
texture.

Pork

CHOPS

Rare
1:00 3:00
58 °C / 136 °F

Medium Rare
1:00 3:00
62 °C / 144 °F

Well Done
1:00 3:00
70 °C / 158 °F

ROAST

Rare
3:00
58 °C / 136 °F

Medium Rare
3:00
62 °C / 144 °F

Well Done
3:00 3:30
70 °C / 158 °F

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TOUGH CUTS

Rare

60 °C / 140 °F

Medium Rare

68 °C / 154 °F

Well Done

85 °C / 185 °F

Chop Roast Tough Cuts

This is the way to cook any pork
marked “chop” or “loin” to get
great results—whether your
meat is fatty or lean, boneless or
bone-in.
We cook pork roast at the same
temperature as we do individual
chops—it just takes a while
longer. Brine your roast ahead of
time for even more #avor.
Cheaper cuts like pork belly and
shoulder need some time to
cook in the bath but come out
spectacularly tender and full of
#avor.

Chicken

LIGHT MEAT

Super-Supple
1:00 3:00
60 °C / 140 °F

Tender and Juicy

1:00 3:00
65 °C / 149 °F

Well Done
1:00 3:00
75 °C / 167 °F

DARK MEAT

Tender
00:45

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00:45
65 °C / 149 °F

Falling O! The Bone

00:45
75 °C / 167 °F

Chicken
Breasts cooked at 149 °F / 65 °C
are a crowd-pleaser; try them at
140 °F / 60 °C for a novel texture
that’s great for chilled chicken
salads. Boneless chicken thighs
will cook through in about 45
minutes, but to give whole
bone-in legs a braisey texture,
leave them in the water for three
hours.

Fish

Tender
00:40 1:10
40 °C / 104 °F

Tender and Flaky

00:40 1:10
50 °C / 122 °F

Well Done
00:40 1:10
55 °C / 131 °F

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Sous Vide Time and Temperature Guide | ChefSteps
Fish
We cook most !sh at 122 °F / 50
°C to get that great tender, #aky
texture. You can cook several
pieces in the same bag, but
don’t crowd them. If you have a
large whole !sh, break it down
to help it cook evenly.
Vegetables
Green Vegetables
82 °C / 180 °F
Winter Squash
85 °C / 185 °F
Potatoes & Root Vegetables
85 °C / 185 °F
Root Vegetables
While this time and temp combo
will work for a variety of root
vegetables, keep in mind that
the results can vary depending
on the source of the veg. The
woody carrots you !nd at a lot
of supermarkets, for instance,
will soften way more slowly than
organic farmers’ market fare.
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Note:
Cook times are based on !lets
that are about 1 in (2.5 cm) thick.
When preparing thinner pieces
—from the tail, say—you may
want to take !sh out about 10
minutes early. If you've got a fat
guy, you may need to tack on an
extra 10 to 20 minutes. Feel free
to check as you go; you can
always toss !sh back in the bath
and keep cooking.
00:20
00:10
1:00 3:00
2:00 3:00
Green Vegetables
Cooked at 180 °F / 82 °C for 10
minutes, green vegetables such
as asparagus will come out
bright and crunchy. But because
di"erent veggies cook
di"erently, give ’em a pinch
every few minutes to check the
texture.
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Fruit

Warm & Ripe

1:45 2:30
68 °C / 154 °F

Cooked to Soft (for purees, etc.)

00:30 1:30
85 °C / 185 °F

Fruit
Ripen berries, peaches, plums
and other fruits at 68 °C / 154 °F
for a lovely warm topping to
desserts, breakfast pastries, or
savory dishes.To thoroughly
cook stone fruits and such for
making purées, cook at 85 °C /
185 °F.

Try This Sous Vide Hack tonight!

Interested in adding a sous vide tool to your kitchen collection? ChefSteps has
debuted our own sous vide tool, and we think you’ll love it. Learn more about Joule
here.

First-timer? You don’t need any special equipment to get started with sous vide.
Try it out tonight using the stovetop method.

A Quick Note for Newbies

When preparing meat, poultry, and seafood sous vide, give them a quick sear
either before or after putting them in the water. To get started, check out our
presearing guide or just walk through the steps of this pork chop recipe to learn
how to properly sear your proteins.

Let’s Do This: Make Pork Chops With Carrots and Romesco

Ready to get going? Here’s a simple yet elegant way to start cooking sous vide
tonight.

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