How to Sous Vide: Beginner's Guide to Sous Vide Cooking
How to sous vide in 5 steps: seal food in a bag, hold a water bath at a set temperature, then sear. Temps and times for steak, chicken and pork, plus gear.
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The short answer
- Five steps: heat the water bath, season and seal the food, lower the bag in, wait out the time, then sear for a crust.
- The bath temperature is the doneness: 129-134°F for medium-rare steak, 140-150°F for chicken breast, 140-145°F for pork chops.
- You do not need a vacuum sealer. A zip-top freezer bag and the water displacement method work for most cooks.
- Time has a window, not one number: most steaks and chops sit well for 1-4 hours, and chicken breast for about 1.5-3 hours.
On this page
To learn how to sous vide, seal seasoned food in a bag, lower it into a water bath held at the exact temperature you want, wait the set time, then sear. The cooker is the only gear that really matters, which is why we ranked our picks for the best sous vide machine separately.
What is sous vide cooking?
Sous vide (French for “under vacuum”) is a cooking method in which food sits in a sealed bag in a water bath at a precise, low temperature. The water is the target doneness, so the food cannot overshoot it. That is why sous vide cooking gives tender meat with an even color from edge to edge, where a pan leaves a gray band under the crust.
Why chefs and steakhouses use it
A water bath holds meat at one steady temperature, so a finished steak stays tender and consistent from edge to edge.
How do you cook with sous vide, step by step?
Follow these five steps, and the same routine works for steak, chicken and pork:
- Heat the water bath. Fill a large pot or container and set the circulator to the target temperature, then wait until it reaches it.
- Season the food. Pat the meat dry and salt it, using garlic powder or pepper if you like, and add a little oil or butter only if you want it in the bag.
- Seal the bag. Use a vacuum sealer or the water displacement method described below, and keep the food in a single layer.
- Cook for the time. Lower the sealed bag into the bath, make sure it stays fully submerged, and set a timer.
- Sear and serve. Remove the food, pat it dry and sear it hot for 30-60 seconds per side.
What temperature should you sous vide meat?
Pick the temperature for the doneness you want, because it will be the finished result. Typical published ranges are 129-134°F for medium-rare steak, 140-145°F for pork chops and 140-150°F for chicken breast. These are guides, not a single standard, and the chicken and pork numbers sit below USDA’s instant-read minimums (165°F for poultry, 145°F for whole cuts of pork). They are safe only because the food is held at that temperature long enough to pasteurize, which is why the time column matters.
| Food | Bath temp | Time (1 in. thick) |
|---|---|---|
| Steak | 129-134°F | 1-4 h |
| Pork chop | 140-145°F | 1-4 h |
| Chicken | 140-150°F | 1.5-3 h |
Thicker pieces need longer: steak needs at least 1.5 hours at 1.5 inches and 2.5 hours at 2 inches, with frozen steaks adding 30-60 minutes (see our steak time and temperature guide).
USDA whole-cut: 145°F
Sous vide holds food below the usual pan temperatures for longer, so the time in the bath matters as much as the number.
Safety comes from time as well as temperature
USDA’s published guidance puts the bacterial danger zone at 40-140°F, and its usual safe minimums are 145°F for whole cuts of beef and pork and 165°F for poultry. Sous vide cooks below those for longer, and the hold only counts once the center reaches the bath temperature. Keep raw food refrigerated until the bag goes in, preheat the bath first, never start food in a cold or lukewarm bath, and do not cut the minimum times short. Pregnant, elderly or immunocompromised eaters should follow USDA’s temperatures.
Do you need an immersion circulator for sous vide?
No, but it makes the process easy. An immersion circulator is a heater that clamps to the side of a pot, warms the water to your set temperature and stirs it so the heat stays even. You can also use a large pot on the stove with a thermometer, but you must watch it and nudge the burner every few minutes.
A circulator is worth it for any cook longer than an hour, because the bath stays steady while you do something else.
Can I cook sous vide in a Ziploc bag?
Yes, for most home cooks. Use a freezer-grade zip-top bag and the water displacement method: seal the bag almost closed, lower it into the water so pressure pushes the air out, then seal the last inch. Clip the bag to the pot so it stays under the surface and cooks evenly.
A vacuum sealer suits long cooks and wet marinades, but it is not required to start.
What foods work best for sous vide?
- Easiest starts: tender steak, chicken breast, pork chops and fish.
- Slower cooking: tough cuts such as chuck or pork shoulder, which need a day or more.
How long do you leave food in the water bath?
Tender meat has a window, not one exact time. Thickness sets the minimum, and the maximum is about texture: past roughly 4 hours, tender steak turns soft. Chicken breast usually takes 1.5 to 3 hours, and a thicker piece needs longer to heat through.
Frozen food can go straight in
Add 30 to 60 minutes to the usual time and seal the food flat in one layer. Do not crowd several bags together, because cold meat cools the bath and slows the cook.
How do you sear after sous vide?
Sous vide meat comes out cooked but pale, so searing adds the browned crust. Pat the surface completely dry, because water steams instead of browning, then use a very hot cast-iron or stainless skillet with a thin film of oil. Sear 30-60 seconds per side and serve. A hot grill or a kitchen torch also works.
Why not wash meat in the sink before cooking?
Rinsing raw meat can splash bacteria onto the sink and nearby surfaces. USDA’s published advice is not to wash raw meat or poultry. Pat it dry with paper towels instead.
Next in this series: Does Sous Vide Need a Vacuum? Sealing Without a Sealer
Frequently asked questions
How do you cook with sous vide?
Seal seasoned food in a bag, set a water bath to the exact temperature you want the food to reach, and cook it for a set time. Because the water never goes above that temperature, the food cooks evenly edge to edge. Finish with a quick sear for browning.
Can I cook sous vide in a Ziploc bag?
Yes, for most cooks of a few hours. Use a freezer-grade zip-top bag, press the air out with the water displacement method, and clip it to the pot. For long cooks, a vacuum-sealed bag is more reliable.
Do you need an immersion circulator for sous vide?
No, but it is the easiest way to hold a steady temperature. Without one, use a large pot on the stove with a thermometer and adjust the burner by hand.
What is an immersion circulator?
A stick-shaped heater that clamps to a pot, warms the water to your set temperature and keeps it moving so the heat stays even.
Why do chefs put meat in a water bath?
A water bath holds meat at one exact temperature, so the center reaches the finished doneness without the overcooked outer layer a pan or grill leaves.