Sous Vide Time & Temperature Charts
In a water bath the temperature you set is the temperature you get. Pick the doneness, hold it long enough for the core to catch up, then sear.
Tap any temperature for the full time-by-thickness chart and searing instructions.
Grilling instead of sous vide? Get the pull temp →Free interactive calculator · works offline · installs to your home screenRecommended Tools for Perfect Results
A circulator is only as accurate as the probe you check it with.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Frequently Asked Questions
Why is there no pull temp in sous vide?
Because a water bath cannot heat meat past its own temperature. Every other cooking method overshoots and you compensate by pulling early; sous vide simply stops at the target.
Does sous vide replace a thermometer?
No. Circulator thermostats drift, and a bath that reads 130 °F but runs at 134 °F ruins a medium rare steak. Verify the water with an instant-read probe the first few cooks.
Is sous vide safe below 165 °F for chicken?
It can be, but only through pasteurisation — holding at a lower temperature for long enough. That requires a published time-and-temperature table, not a guess. 165 °F is the instant-safe number.