Sous Vide Time & Temp Calculator
Time depends on thickness; temp on doneness. Pasteurization minimum factored in.
Result
Sous vide
57°C / 135°F · 1h 30m
Pasteurization-safe minimum included.
- Proteinbeef steak
- Thickness3 cm
- Temperature57°C / 135°F
- Min per cm30
- Base minutes60
- Cook time1h 30m
Step-by-step
- Temperature for beef steak: 57°C.
- Time = max(base 60m, thickness × 30m/cm) = 90 min.
- Pasteurization safe at this temp/time.
How to use this calculator
- Pick protein.
- Enter thickness in cm.
- Pick doneness (where applicable).
- Set bath temp + timer; sear after.
About this calculator
Sous vide cooks at constant low temp, so target temp = final temp. Time depends on whether you're heating-through (thickness-based) or breaking down collagen (long fixed times). Beef steak / pork chop: ~30 min/cm at chosen doneness temp. Tough cuts: 24-48 hr at 55°C for medium-rare brisket; 18 hr at 74°C for pork shoulder. Pasteurization is built in: 57°C / 135°F for >1 hr kills salmonella safely. Always sear after sous vide for crust.
Frequently asked
For tender cuts at low temp: yes, up to 4 hr without texture loss. For tough cuts at higher temps: longer = mushier eventually.
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