Reference chart
Sous vide temperature guide: every protein, every doneness
Sous vide removes guesswork only if the target temperature is right. These are the ranges that consistently work, with the tradeoffs at each band.
Beef: steaks and tender cuts
| Doneness | Temp (°F) | Temp (°C) | Time | Notes |
|---|---|---|---|---|
| Rare | 125–128 | 51.5–53.5 | 1–2.5 hr | Soft, cool center. Food-safety caveats apply below 130°F. |
| Medium-rare | 129–134 | 54–56.5 | 1–4 hr | The consensus sweet spot. 131°F is the classic target. |
| Medium | 135–144 | 57–62 | 1–4 hr | Firmer, rosy pink, less juice retained. |
| Medium-well | 145–155 | 63–68 | 1–3.5 hr | Noticeably drier; consider shorter times. |
Chicken breast
| Texture | Temp (°F) | Temp (°C) | Time | Notes |
|---|---|---|---|---|
| Very soft, juicy | 140 | 60 | 1.5–4 hr | Safe via time-at-temperature pasteurization, not instant kill. |
| Tender, traditional | 145–150 | 63–65.5 | 1–4 hr | Closest to well-cooked texture without dryness. |
| Firm, shreddable | 155–160 | 68–71 | 1–3 hr | For salads and meal prep. |
Pork, fish, eggs
| Item | Temp (°F) | Temp (°C) | Time | Notes |
|---|---|---|---|---|
| Pork chop, juicy | 140 | 60 | 1–3 hr | Blush pink is safe when held to pasteurization time. |
| Pork shoulder | 165 | 74 | 18–24 hr | Long holds convert collagen while staying moist. |
| Salmon, silky | 115–125 | 46–52 | 30–45 min | Delicate; even one degree of drift changes texture. |
| Egg, "63-degree" | 145 | 63 | 45–60 min | Custardy white, thick liquid yolk. |
Why precision matters here
Between 120°F and 165°F, muscle proteins denature in distinct stages only a few degrees apart. A bath that drifts ±3°F can cross a stage boundary, which is why equipment that holds temperature tightly matters more in sous vide than in any other technique.