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)
Not being argumentative here – OK?… Just trying to help others should they wish to try this method. Personally if you are warming your steaks in constant 125° temp water for several hours then those are essentially already cooked by the time they finally hit the grill and no, they wouldn’t take on much smoke flavor at that point, nor in that short period of time. Guess that’s why I like to use the hot tap water and replacing it as it cools down to 100°.
At least we seem to agree on the idea of pre-warming the meat. I always get a kick out of those steak recipes that say “take your steak out (of your 37° refrigerator) and leave them on the counter for 10 minutes to bring them to “room temperature”! I guess 10 minutes works if you live in hell or something!