Here's my first attempt at the hot tub method. I started out with a 21 day, dry aged NY strip that weighed in at 21 oz. Into the "tub" at 106 degrees for 70 minutes. Twice during the 70 minutes I added more hot water to keep the water temp above 100 degrees.
Off the grill, and after a 20 minute rest. Also did some shrimp seasoned with Dizzy Pig raging river.
I turned out almost perfect. I still need to practice cooking the dry aged steaks. I keep letting them go just a bit too long, and end up with a steak closer to medium, instead of medium rare. Oh well, practice makes perfect!