How to "hot tub" some bison steaks?

gdenby

Hi all,[p]I searched over the archives, and I think I know how to "hot tub" a steak. Well, more or less.[p]I got the DP Rasing the Steaks for my birthday, and I have a couple of bison new york strip steaks. They are not too thick, only a little more than an inch, and so I'm hesitant to go full T-rex with them. So, it anyone has any pointers, I'd be glad to hear them.[p]My plan at this point:[p]Rub with DP, place in plastic bags, and immerse in warm water for about an hour, till internal temp is 100.[p]Get Egg up to 500 degrees.[p]Semi-sear for ?5? minutes a side. Test for an internal of ?130?[p]Rest and enjoy[p]gdenby

AZRP

gdenby,
I do this a lot, I don't check for the internal temp to be 100, I just keep the water around 100 for an hour. When you put your steak into the ziplock, leave the zip 1/4 open and pull the meat and bag below water level until the opening is just above water then finish zipping it. This will force out almost all the air and allow maximum water contact to the meat. Try to get 700 dome for your sear, I do steaks for 90 seconds a side if I have intense heat. Let them rest for at least 10 minutes under foil. -RP

gdenby

AZRP,[p]Thanks for the pointers. Its close to 100 per cent humidity here, and has be raining off and on all day. I'll try to get the egg up to 700, but I figure that may take some time.[p]gdenby

AZRP

gdenby,
Don't worry if you can't get 700, my egg was pretty dirty last time I did steaks and I could only get 475, but they came out great. I use the "poke the meat with your finger" to check for doneness and just had to go a little longer. -RP