Rinse Cycle Ribeyes.

Luvs to shoot clay

Kinda the same as hot tub ribeyes but I don't have a hot tub so I improvised a little. Worked great but cooked faster than I planned.
Set the washer to warm cycly

Insert the steaks and leave them one hour.

Check the temperature

Get the pit hot

Put the steaks on and cook 2 minutes each side

Take the steaks off and let them rest while cooking the veggies.

Enjoy!!!!!!!!!

Okeejohn

Really now, is there a difference when hot tubing or what you did to the taste of the steaks?????

Okeejohn

AZRP

Very clever dude! Wonder what's naxt, dry cleaned ribeyes? :lol-RP

Luvs to shoot clay

The pretty little lady wasn't real impressed till she tried it. Now she might even let me have a hot tub!

AZRP

I bet she thought you were nuts! -RP

JLOCKHART29

Now there's something you don't see everyday! :laugh: That finnal plate looks great! Shiner dosn't look to bad eather!!

JalopyBob

Ya know, these might have been more fun if you had put them in the dryer to "tenderize" them a little bit before finishing them on the egg. C'mon now you know you want to try it!

JalopyBob

One more thing,... Trap, Skeet, or Sporting Clays?

birddog14

mmmm Shiner Bock

try the Shiner Black

Ross in Ventura

Willy,
Great idea! this is what makes this forum so great.
Ross

Luvs to shoot clay

My son gave me a six pack for Christmas, now that's a redneck gift. I really enjoyed it. I like the dark beers and most of the Shiner products. What a success storie their company has.

Luvs to shoot clay

Sporting clays! I shoot skeet and trap for practice and to work on the fundamentals. The guys who shoot this game are too focused. If you drop 2 birds out of a hundred you may find yourself out of the game. Missing is allowed in sporting.

stike

hahaha

that's pretty funny. good idea

i just use hot tapwater for what it's worth. folks seem to be convinced the temp needs to be dead on 100 for some reason. my tapwater is maybe 140+ (in the kitchen), and i just change out a bowl of water once or twice. a lot less water.

one thing too... i hate to be peeing on a parade. but hot tubs and washing machines are rife with bacteria. chlorine can mitigate the hot tub issues (unless you are at some cheapo resort), but unless you have your washing machine water set at 180 degrees (institutional washing machines can go that high), you are dipping the steaks in the same water you wash underwear in.... think, um, fecal bacteria.... it's not that the washer might have bacteria, it DOES. unavoidable.

the ziploc helps, but you still handle the bag, risking the transfer. detergents get things clean from dirt, but washing machins do nothing for bacteria unless you have sanitized it (or done the last wash) with bleach.

i'd simply advocate using a 2-quart bowl, hot tap water, and not worrying about nailing and holding 100 degrees

stike

cooks illustrated likened it to a reverse sear. they say that when you warm a piece of meat slowly, you encourage the enzymes to tenderize it a bit. and enzymes also produce flavor (think dry aging).

whether or not that's the case, think of it as "super room temp". leaving something out to get to room temp never actually works, as the inside is usually a few (like, 5 degrees MAX) warmer after an half hour or more on the counter. but a steak warmed by immersion will be at 100 degree or better, within striking distance of 'done', and leaving you nothing to do but sear it. the plus here is that you have a much greater cross section of the desired temp across the entire cut of meat. if it goes on cold, and you sear from start til it's 130 internal (for example) you will have mostly grey well-done around the outside, a large portion of medium, and a small portion of medium rare.

if you only need a sear, you'll end up with almost ALL medium rare (for example) and just the sear (well-done) restricted tot thee outermost layer.

a picture is worth a thousand words, and i'm add about 534 words right now. time for the illustration:

70chevelle

Great explainations! I never really got the "hot tubbing" deal, but now understand it very well. Now, why couldn't you let the meat 'rest' in a 100* oven, instead of hot water? Just curious if the wet environment makes that much of a difference? Those drawings of the steaks make me want a rare, all the way thru, steak! The renditions look like my tuna steaks after I pull them off the grill.

Luvs2shoot - I'm a sporting clays shooter also. I switched from a Browning clays gun a little over a year ago to a Caesar Guerini and haven't looked back. It was like going from driving a Ford pickup to a Corvette! It's a shame how expensive shot and shells have gotten.

stike

water is a much better conductor, so it gets to 100 internal faster. you can put your hand in a 250 degree oven for a long time, but try putting it in 250 degree water!

BUT.

like i mentioned, the reverse sear is nothing more than roasting at 200-250 until you are 115/120 internal, then taking it off, opening the vents, and searing it. this can be a little faster that the Trex method, because (especially for newbies) it's a little easier to go up in temps quickly rather than down.

experienced Trexers can get to sear temps, sear, and put the brakes on quickly to get back to roasting temps (say, 400). but some folks have trouble doing it

Xert (reverse Trex), hot-tubbing, and slow-roasting then searing all are based on warming the meat first, then finish-searing. some swear there's a bonus with the enzyme action, too.

anm interesting point here is that the name "hot tubbing" was simply a reference to a water bath. one guy posted a pic of the steak s in his actual hot tub, and from that point on it seems folks are lamenting that they, too, would like to try it, but they don't have a hot tub. hahahaha

an example of human nature, where we remember specifics, instead of the overall concept.

if you (not you, 'you', but you 'us'!) remember the CONCEPT, you can adapt it and change it.

RRP

I've been sold on hot tubbing for a few weeks now. BTW here's a picture to support your drawing. Note the uniformity of color in the rareness.

Buxwheat

The Myth Busters did this (dryer drum with marbles) on one episode. I have also read about poaching fish in your dishwasher. Run a cycle w/o detergent or dishes, then wrap the fish in cheese cloth w/ lemon slices, place on top rack, and run another cycle (again w/o detergent). Probably easier and faster to just use the Egg.

Luvs to shoot clay

Wow, that was too much information for me. Great comments about the cleanliness. I guess I was lucky that I didn't poisen myself or wife. I feel good today and hope she does. Thanks again, I think I will be more careful next time. The sink should work just as well.

stike

you are probably fine.
didn't mean to groos you out. hahha

if anything, you'll save water!