Hot tub steak question

NooBBQ

I tried hot tubbing steaks tonight, and it was pretty good, but I am likely going to stick with TREX as I simply like that better.

Having done the hottub thing now though made me wonder about food safety.

The steak sits at 100F for 1 hr (ideal petri dish temperature) and then gets seared for 2 minutes on each side. From a food sanitation aspect, is that anywhere near long enough to make sure any "nasties" are dead?

nooBBQ,

Broc

I'm no expert. I dunno!

But, like you, I'll do the plain-ole T-Rex stuff... Maybe if I had to do a lot of steaks for lots of company... the hot tub would be easy...

...but who knows -- it might kill everyone, too!

:ohmy: :ohmy: :ohmy:

407BGE

The surface of a steak is where things might grow but an hour is not too long. I would not try the hot tub method on hamburgers (to much stuff could be inside).

Mahi-Mahi

I think it is a bad idea. This method worries because it has the meat at the sweet spot of bacteria growth.

Fidel

Rule of thumb is that meat should not be between 40* and 140* for more than 4 hours. If you have the meat at 100* for 1 hour you are safe unless the meat is seriously tainted before you begin the hot tub process. Another thing that would help if you are concerned is to rub/salt the meat prior to the hot tub. Bacteria are generally not fond of salt.

If you leave the meat in 100* water for 3-4 hours you are asking for trouble.

gdenby

I always rub steaks before hot-tubbing. The anti-bacterial qualities of many spices, as well as salt, are quite toxic to bacteria. Also, the nasties are done for after 15 seconds above 140, any spores at 160. A minute or two searing should wipe them out.

NooBBQ

gdenby wrote:

I always rub steaks before hot-tubbing. The anti-bacterial qualities of many spices, as well as salt, are quite toxic to bacteria. Also, the nasties are done for after 15 seconds above 140, any spores at 160. A minute or two searing should wipe them out.

Realizing this is a different animal, but an animal I know tons about (I do food packaging and bottling for a living including wine and dairy). Killing nasties is a LOG type of approach time wise. But fully CIP-ing (sterilizing) a wine or dairy willer takes 20 minutes at a fluid temperature of 190F in the return line. Drop that temperature to to 180F and it goes into the 40 minute range.

Great advice on the rub though.

I'll be honest, I like TREX-ed steak a lot, the hot tubbed steak simply was not as good. Anyone else have the same/similar experience?

nooBBQ,

Popsicle

I have used the “hot tub” method for years and have never had any problem with bacteria or other critters on my steaks. Like 401BGE said, never use with hamburger or any other ground product.
I like not having to wait on the cool down when T-Rexing. I found by hot tubing, you could time your cooks much better when all you have to do is sear and serve.
Either way, you get a great steak to enjoy. Good luck.
Popsicle

Essex County

Get a tri tip and you can do both. Hot tub it for about an hour (Truth: I am usually in a hurry and am lucky if it gets 30 minutes). Sear for about 2 minutes per side, rest and finish at a lower temp. This would be perfect for a thick cut like a tri tip.

But to answer your question, I am sold on the hot tub approach. I like the fact that you can get a (thinner) steak to medium rare with just a sear. It can still rest on a platter of fresh herbs with a drizzle of olive oil over the top.

Paul

Cpt'n Cook

Why can't you do both, I have never tried it but why not? Might be hard not to over cook I guess.

Is it OK to get into the hot tub with the steaks?
A little bonding can't hurt.