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)
August 16, 2010 at 1:17 pm
#3999
Guest
It’s hard to cook a thick steak medium rare because by the time the internal temperature reaches 125-130 degrees, the peripheral meat is scorched. By preheating the meat in a hot tub or oven, less heat is required to raise the internal temperature which leads to less over cooking. Thin steaks don’t require a lot of time to raise the internal temperature therefore they can safely be cooked over direct heat.