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Find sous vide time and temperature for any protein with doneness levels and tips.
Sous vide is a precision cooking technique where food is vacuum-sealed and cooked in a temperature-controlled water bath for perfectly even results every time.
| Cut | Doneness | Temp | Time |
|---|---|---|---|
| Steak (1") | Rare | 125°F | 1 hr–2.5 hr |
| Steak (1") | Medium-Rare | 130°F | 1 hr–3 hr |
| Steak (1") | Medium | 140°F | 1 hr–3 hr |
| Steak (1.5") | Medium-Rare | 130°F | 1.5 hr–4 hr |
| Short Ribs | Tender | 155°F | 24 hr–48 hr |
💡 Steak (1") (Rare): Sear 1 min per side after
💡 Steak (1") (Medium-Rare): Most popular doneness
💡 Steak (1") (Medium): Pink center
💡 Steak (1.5") (Medium-Rare): Add 30 min per 0.5" thickness
💡 Short Ribs (Tender): Traditional braise texture
Formula
Pasteurization Time = f(Temperature, Thickness, Pathogen)Temperature = Water bath temperature in °F or °C
Thickness = Maximum thickness of the food in inches
Pathogen = Target bacteria (e.g., Salmonella for poultry)
Worked Example
1-inch beef steak, medium-rare
Did you know? Sous vide was invented in 1971 by French chef Georges Pralus to cook foie gras. The technique went mainstream after affordable immersion circulators hit the consumer market around 2010 (source: Modernist Cuisine).
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