Medium Rare NY Strip Steak served with a wedge salad and sweet potato fries

Greek Sous Vide Steaks


These steaks are so easy to make, don’t let the name fool you! Sous vide is a hands-off method of cooking where you partially or fully cook food in vacuum-sealed bags. They are then submerged in circulating water heated to a specific temperature. It helps render fat, tenderize meat, and infuse tons of flavor. The coolest thing to me about using sous vide is being able to set it to your desired temperature for hours at a time without worrying about your food overcooking.

About Sous Vide

You can sous vide the steaks ahead of time and sear them when it’s time to eat! You can sous vide anything from vegetables, meats, or even eggs. It is a great kitchen gadget! It may sound intimidating, but it’s one of the easiest ways to cook and is sure to impress! If you don’t have sous vide, I highly recommend getting one! You can find them for under or around $100 on Amazon. Most will fit on any stockpot, or you can get a special sous vide container. We use a large stockpot.  If you don’t have sous vide, you can also marinate the steaks and sear them. The cooking time will be longer. Here’s a great article from Food & Wine explaining Sous Vide a little more if you’re still on the fence. 

Marinade herbs all together, but. separated by ingredient in a circle.


I created this recipe because I had a ton of fresh herbs that were going to go bad. So I started working on this recipe and then dehydrated the rest in my air fryer. Did you know you could do that?! You can use fresh or dried herbs in this recipe. This marinade would also be great for lamb chops or chicken thighs. My biggest tip for this marinade (and any meat going into a marinade) is to salt the steaks individually before marinating them. I think this is the best way to avoid under/over-salting.

Sous Vide Steaks

Prep Time:   Active: 30 minutes   Inactive: 2.5 hrsServes: 4-8

Ingredients:

  • 4 1.5-inch New York Strip or Ribeye steaks
  • 1/4 cup fresh chopped oregano (3 Tbsp dried oregano)
  • 3 sprigs rosemary, roughly chopped (1 Tbsp dried)
  • 2 Tbsp fresh thyme, roughly chopped (1 Tbsp dried)
  • 4-5 garlic cloves, thinly sliced
  • 1 lemon, zested, and 1 Tbsp juice
  • 1/4 cup olive oil
  • salt to taste
  • pepper to taste
4 brown and crispy New York Strip steaks on a sheet tray.

Instructions:

  1. Season your steaks individually with salt and pepper
  2. Mix herbs, garlic, lemon, and olive oil together in a bowl
  3. Toss steaks in the marinade to coat all over.
  4. Place steaks in vacuum seal bags and use a food saver to remove the air. You can also use the water displacement method, by leaving a corner of your bag unzipped, then submerging the bags up to that level, and close them. This forces all the air out of the bag.  
  5. You can marinate the steaks for up to 8 hours, but no more because the lemon juice in the marinade will start to cook the steaks. 
  6. Preheat the water in your sous vide container or pot to 125° for medium-rare steaks, 130° for medium. Most also have a timer function, which you’ll want to set for 2 hours. Or set your own once you submerge the steaks. 
  7. Once the water bath is preheated, place the bags into the water bath until your 2-hour timer goes off.  
  8. Pull steaks out of the water and place them on a plate lined with paper towels and dry. Pat the other side of the steaks with paper towels as well. Let rest for 10-15 minutes.
  9. Preheat large cast-iron to medium-high heat
  10. Sear steaks just long enough to brown and crisp. 30 seconds – 1 minute per side.  Don’t forget to sear the edges, especially the fat cap on a New York Strip. Remember they are already cooked to your specified doneness from the sous vide, so you’re just trying to create a crust at this point.
  11. Since they rested after the sous vide process, they don’t need to rest a second time and you can serve immediately! 
Served next to wedge salad with our blue cheese dressing.
Medium Rare NY Strip Steak served with a wedge salad and sweet potato fries

Greek Sous Vide Steaks

These steaks are so easy to make, don’t let the name fool you! Sous vide is a hands-off method of cooking where you partially or fully cook food in vacuum-sealed bags.
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Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 4 1.5-inc New York Strop or Ribeye steaks
  • 1/4 cup fresh oregano, chopped or 3 Tbsp dried oregano
  • 3 sprigs rosemary 1 Tbsp dried rosemary
  • 2 Tbsp fresh time leaves, roughly chopped 1 Tbsp dried thyme
  • 4-5 cloves garlic, thinly sliced
  • 1 whole lemon, zested, and 1 Tbsp of juice
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions
 

  • Season your steaks individually with salt and pepper.
  • Mix herbs, garlic, lemon, and olive oil together in a bowl.
  • Toss steaks in the marinade to coat all over.
  • Place steaks in vacuum seal bags and use a food saver to remove the air. You can also use the water displacement method, by leaving a corner of your bag unzipped, then submerging the bags up to that level, and close them. This forces all the air out of the bag.
  • You can marinate the steaks for up to 8 hours, but no more because the lemon juice in the marinade will start to cook the steaks.
  • Preheat the water in your sous vide container or pot to 125° for medium-rare steaks, 130° for medium. Most also have a timer function, which you’ll want to set for 2 hours. Or set your own once you submerge the steaks.
  • Once the water bath is preheated, place the bags into the water bath until your 2-hour timer goes off.
  • Pull steaks out of the water, place them on a plate lined with paper towels, and dry. Pat the other side of the steaks with paper towels as well. Let rest for 10-15 minutes.
  • Preheat large cast-iron to medium-high heat.
  • Sear steaks just long enough to brown and crisp. 30 seconds – 1 minute per side.  Don’t forget to sear the edges, especially the fat cap on a New York Strip. Remember, they are already cooked to your specified doneness from the sous vide, so you’re just trying to create a crust at this point.
  • Since they rested after the sous vide process, they don’t need to rest a second time, and you can serve immediately!

Notes

This marinade would also be great for lamb chops or chicken thighs. My biggest tip for this marinade (and any meat going into a marinade) is to salt the steaks individually before marinating them. I think this is the best way to avoid under/over-salting.
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