How sous vide timing works
Sous vide cooking seals food in a bag and cooks it in a water bath held at exactly the temperature you want the food to reach. Because the water never gets hotter than the target, the food can't overcook in the usual sense – the edges and center end up the same doneness. Time matters for two reasons: the center must first come up to temperature, and some foods then need holding time – for food safety (poultry, pork) or to break down collagen in tough cuts.
Thickness, not weight
Heat travels into food from the surface, so heating time grows roughly with the square of the thickness: a 2-inch steak takes about four times as long as a 1-inch steak, regardless of weight. Round shapes such as a tenderloin heat faster than a flat slab of the same thickness because heat comes from all sides. Frozen food needs about 50 % more time.
Heating time ≈ 55 min × (thickness in inches)² for a refrigerated flat cut
Temperature guide
| Food | Temperature | Typical time (1" thick) |
|---|
| Steak, rare | 129 °F / 54 °C | 1 – 2.5 h |
| Steak, medium-rare | 134 °F / 57 °C | 1 – 4 h |
| Pork chop | 140 – 145 °F / 60 – 63 °C | 1.5 – 4 h |
| Chicken breast | 145 – 150 °F / 63 – 65 °C | 1.5 – 3 h |
| Salmon | 122 – 130 °F / 50 – 54 °C | 40 – 60 min |
| Short ribs | 155 °F / 68 °C | 24 – 48 h |
| Root vegetables | 183 °F / 84 °C | 1 – 2 h |
Food safety
Bacteria are killed by a combination of temperature and time. At 165 °F (74 °C) poultry is safe almost instantly; at lower sous vide temperatures the same safety is reached by holding the food at temperature for longer. If you're unsure, follow USDA minimum internal temperatures. Below about 130 °F (54.4 °C) bacteria can multiply, so keep total cooking time under four hours and serve immediately. Pregnant people, young children, older adults and anyone with a weakened immune system should avoid undercooked food.
Choosing an immersion circulator
- Power: 800 – 1,000 W handles 8 – 12 liters; 1,100 W+ heats larger baths faster.
- Accuracy: ±0.1 °C (0.2 °F) stability is standard on good models.
- Clamp and minimum water depth – shallow pots need a circulator with a low minimum fill line.
- Wi-Fi/Bluetooth is convenient for long cooks but not essential.
- A lidded container or insulating sleeve cuts heat-up time and evaporation, especially for 24-hour+ cooks.
- A vacuum sealer helps for long cooks and batch prep; zip-top bags work for short cooks.
Frequently asked questions
How long does a 1 inch steak take sous vide?
About 1 hour to come up to temperature, and it can stay in the bath up to about 4 hours. Above 130 °F you can keep it longer without safety concerns, though texture softens.
Can you overcook food with sous vide?
Doneness won't go past the bath temperature, but very long times make meat mushy, especially fish and lean cuts.
Is chicken at 145 °F safe?
When held at 145 °F (63 °C) long enough – at least about an hour after the center reaches temperature in typical guidance – bacteria are reduced to safe levels. USDA recommends 165 °F for conventional cooking.
Do I need a vacuum sealer for sous vide?
No. Zip-top bags with the water displacement method work for most cooks; vacuum sealers are better for long cooks and storage.
Can I cook frozen food sous vide?
Yes. Add about 50 % to the heating time and skip searing until the food is fully cooked.
About BathTemp
BathTemp is an independent, free calculator for sous vide cooking at home. Heating times are estimates based on thickness; they are not a substitute for food-safety guidance. If in doubt, cook to USDA minimum internal temperatures. We are not affiliated with any appliance brand.
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