Site icon Whole Havards

Sous Vide Greek 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. You can also 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 stock pot, or you can get a special sous vide container. We just use a large stock pot.  If you don’t have a sous vide, you can also marinate the steaks and sear them. The cooking time will just be longer. Here’s a great article from Food & Wine explaining Sous Vide a little more if you’re still on the fence. 

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 I marinate them. I think this is the best way to avoid under/over salting.

Sous Vide SteaksPrep Time:   Active: 30 minutes   Inactive: 2.5 hrsServes: 4-8


  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! 

Exit mobile version