FREE FROM PRECISION KITCHEN
The Home Cook’s Sous Vide Cheat Sheet
Print this. Tape it inside your cupboard. Every temp, time and safety number you need to stop guessing and start cooking.
1 · Steak Doneness (bath temperatures)
| Doneness | Temp | Time (1-1.5" steak) |
|---|---|---|
| Rare | 125°F / 51.5°C | 1-2.5 hours |
| Medium-rare | 130-135°F / 54.5-57°C | 1-3 hours |
| Medium | 135-140°F / 57-60°C | 1-3.5 hours |
| Medium-well | 140-145°F / 60-63°C | 1-3.5 hours |
| Well-done | 145°F+ / 63°C+ | 1-3.5 hours |
Tip: 137°F is the crowd favorite for ribeye — the extra heat renders fat while staying medium-rare.
2 · Chicken (safe minimum baths)
| Target | Min safe bath | Best for |
|---|---|---|
| 150°F | ~2h50m | Juicy breast |
| 155°F | ~1h15m | Balanced breast |
| 160°F | ~30m | Firmer breast |
| 165°F | instant | Traditional / thighs |
3 · Essential Rules
- Temperature, not time, sets doneness. Time just needs to reach the center.
- Sear last, hot and fast. Pat bone-dry, then 45-60s per side in a ripping-hot pan.
- Bag it right: freezer zip-top bags + water displacement work for short cooks; vacuum bags for long cooks and freezer storage.
- 1000W+ circulator heats a 12-quart bath in ~10-15 min; 800W units are slower.
4 · Quick Fixes (when it goes wrong)
Steak tastes boiled
You skipped the sear or seared too gently. Pat dry and sear hotter, shorter.
You skipped the sear or seared too gently. Pat dry and sear hotter, shorter.
Chicken is rubbery
Cooked too long or too hot. Breast: 150°F for 1-2 hours, not 165.
Cooked too long or too hot. Breast: 150°F for 1-2 hours, not 165.
Bath losing water
Evaporation. Cover with a fitted lid or foil for long cooks.
Evaporation. Cover with a fitted lid or foil for long cooks.
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