Sous vide temperature guide
Updated June 2026Independently researchedNo paid placement.
For sous vide, the ideal temperature depends on the protein and your preferred doneness: steak ranges from 130°F for rare to 155°F for well-done, chicken breast shines at 145°F for tender juiciness, pork tenderloin stays safe and delicious at 140°F (still slightly pink), salmon firms up at 125°F, and eggs transform from silky at 145°F to custard-like at 165°F. The key is to match temp to texture, not just safety.
What temperature should I use for medium-rare steak?
For a classic medium-rare steak — rosy center, warm but not raw — set your circulator to 130°F. At this temperature the meat will be tender and moist after about 1 to 2 hours for a 1-inch cut. If you prefer a more defined band of doneness with a firmer bite, bump it to 135°F; that’s often called “medium” but still on the pinker side. Remember: sous vide steak always needs a quick sear in a blazing-hot pan or on a grill to develop a flavorful crust. Pat the steak dry first, then sear for 30 to 60 seconds per side. That brief high heat won’t overcook the interior if you keep it short.
What’s the best temperature for juicy chicken breast?
The old rule of cooking chicken to 165°F in the oven guarantees a dry, cottony breast. With sous vide you can go lower and still be perfectly safe because the time at temperature kills bacteria. For the juiciest, tender chicken breast, target 145°F and hold it for at least 1 hour (thicker breasts need a bit more time). The meat will be fully cooked, slightly firmer than raw, but still moist and sliceable. If you’re nervous about safety, 150°F for 30 minutes also works and gives a more traditional texture while retaining plenty of moisture. No matter what, always pat dry and sear for color and flavor.
Can I cook pork tenderloin to a safe but pink temperature?
Absolutely. Pork today is farmed lean, and the old 160°F standard left it tough. Sous vide lets you nail 140°F, which keeps the meat tender and slightly pink in the center — and it’s perfectly safe as long as you hold it for at least 30 minutes. At 140°F the pork is firm but still juicy, with a subtle blush that many diners find appealing. For a more classic done look (no pink), go to 145°F or even 150°F. The longer cook time won’t dry it out like conventional methods, because the water bath never overshoots the target. Let it rest a minute before searing, then slice against the grain.
What temperature makes salmon perfectly flaky and moist?
Salmon is forgiving but rewards precision. For a tender, translucent center that flakes easily, set your circulator to 125°F and cook for about 30 to 45 minutes. The flesh will be silky and moist, not dry or chalky. If you prefer a more traditional opaque doneness, go up to 130°F; the texture becomes firmer but still retains good moisture. A quick tip: brush the salmon with oil and season before bagging, then after the bath, pat dry and sear skin-side down in a hot pan for 30 seconds to crisp it up. That contrast of crunchy skin and soft interior is the whole point.
How do I sous vide eggs: 145°F for runny yolks or 165°F for custard?
Eggs are a sous vide showcase because you can dial in the exact consistency. For a runny yolk and barely set white (ideal for dipping toast), cook in the shell at 145°F for 45 to 60 minutes. The white will be just set, loose, and the yolk warm and liquid. For a firmer white with a jammy yolk (soft-boiled style), aim for 150°F for 45 minutes. For a custard-like texture that’s fully set but still creamy, 165°F for 30 to 40 minutes produces a solid but tender egg. These are technically “slow-poached” eggs; you can crack them into a bag or ramekin for a different shape. No matter the temp, always use fresh eggs and gently lower them into the bath.
Frequently asked questions
Can I cook frozen meat directly in the sous vide bath?
Yes, you can cook frozen steak, chicken, or pork without thawing first. Just add about 30 to 60 minutes extra to the cook time to account for the frozen core. The heat transfer is slower, but the final result will be identical because the bath maintains an exact temperature.
Do I need to sear meat after sous vide?
Not strictly necessary for safety or cooking, but highly recommended for flavor and appearance. The sous vide bath leaves meat a pale gray; a quick, hard sear in a cast-iron pan or on a grill adds a deep brown crust and that signature Maillard taste. Pat the meat completely dry first to avoid steaming.
How long can I leave food in the sous vide bath?
Most proteins can stay an extra hour or two without issue beyond the minimum times, but extended holds (many hours) can turn tender meat mushy or break down fats. A safe window is 1 to 4 hours for steaks, up to 2 hours for fish, and up to 4 hours for poultry. Always check a trusted time-and-temperature chart.
Is sous vide cooking safe at low temperatures like 130°F?
Yes, because safety depends on both temperature and time. Holding steak at 130°F for at least 2 hours is enough to pasteurize the surface (where bacteria live). For thicker cuts, longer times ensure the center reaches the same safety. Follow reputable guidelines from the USDA or sous vide experts.
What’s the best way to season meat for sous vide?
Salt and pepper are fine, but go easy on strong aromatics like garlic powder or rosemary since flavors intensify in the sealed bag. You can also add a sprig of thyme or a pat of butter. Avoid large amounts of liquid; the meat releases its own juices, so you don’t need extra broth.
Can I cook multiple proteins in the same bath at different temperatures?
No, the circulator maintains a single temperature. If you need steak at 130°F and chicken at 145°F, you must cook them in separate baths or sequentially. However, you can stack multiple bags of the same protein if they fit freely, as long as they don’t block circulation.