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Actually you can do the same on a smaller scale without any fancy equipment. We call it “hot tubbing” whereby you place your meat in a sealed bag into a small cooler and fill it with hot tap water. Most home water heaters maintain a temp of 115 to 125°. With the lid sealed after an hour your meat will have an internal temp of near 100 or more. Then season it as you wish and go for a quick sear on a hot grill. Your center will no longer be that blue-red cold you get from grilling to rare or medium rare. Ron