It looks like you're new here. If you want to get involved, click one of these buttons!
That's pretty much the "Hot Tub" method. My hot tub is typically around 100° when my aches and pains need help. Years ago I tossed a vacuum sealed steak in the hot tub and let it 'cook' for about 45 minutes or so while the Egg got hot. When I tossed the steak on the grill (probably 500°), it only had to come up about 27° more to reach the desired medium rare I wanted. I seem to recall that I seared one side 3 minutes, then the other side 3 minutes, and then shut both vents to let the steak dwell 3 minutes. I just remember it was among my best steaks so far when I tried it.GregW said:I did a Sous Vide ribeye a couple of weeks ago. I don't usually like them prepared that way. I tried a different approach this time. I cooked the steaks to 100 Deg F in the path and finished over very hot charcoal.
Cooking to 100 Deg in the path allowed me to cook the steak longer over the charcoal. To me this gave the steak much better flavor.