The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Hot tubbing steaks (definition thereof) › Re:Hot tubbing steaks (definition thereof)
Ron PrattI didn’t mean to mislead you about steaks thinner than 1.5″ – what I really meant was twofold. 1) thicker steaks really benefit from hot tubbing by getting the centers warm unlike the cold reddish blue core common to seared steaks. 2) when hot tubbing thinner steaks just sear for a shorter time as they will be quite warm before even putting them on and they will overcook quickly. Personally I think steaks cooked more than medium rare at most is a waste of beef. In other words I wouldn’t even bother hot tubbing a thin steak if your intent was to serve it medium to well done.