Re:Hot tubbing steaks (definition thereof)

[Anonymous]

I have subjected several steaks (generally I cut them about 1.5″) to a “poor man’s sous vide”) as I typically vacuum them in a Food Saver bag and freeze them to begin with. With a Thermapen insta-read thermometer, I get a pot of water going to a steady 125F. I have kept thawed steaks at that temp for several hours, and then seared them at 700F plus over charcoal grill for about 1.5 minutes per side.

Smoke flavor didn’t really penetrate, so next time I will just use my propane Weed Burner for the crust like I do on slow-coked rib roasts.

It’s a nice technique if you want to serve steaks at a moment’s notice and don’t want them over-done. I still like 3 minutes per side over Mesquite wood at a scorching temp …