Tried hot tubbing for the first time

Bonehead

Decided to give it a shot.

Squeezed all the air out and soaked it at 100°-110°

Threw on some sweet potatos at about 350° for 40 minutes or so

Put the steak on at 600° for about 2 minutes a side


And there ya' go

FlaPoolman

Looks good Alex

mnwalleye

What are your potatos sitting on?

Bonehead

mnwalleye, funny story :laugh:
that is piece of a broken pizza stone wrapped in foil.

Bonehead

Thanks Pat.

Hotwingking

Beautiful steak, I like to see it swimming on the plate.

Bonehead

Thanks, I wrapped it in foil for 5-10 minutes after I pulled it and there was even more juice in the foil. lol it was almost floating on it :laugh:

eenie meenie

Yum!

2Fategghead

Good job Alex. Thanks for the great pic's. Tim

FrankC

I'm thinking of trying hot tubbing for the first time this weekend. How long did you keep it in the tub? Or do you keep it in the tub till it reaches 100 - 110 degrees?

fc

ResQue

FYI, an easier way to get all the air out than to squeeze it is to fill your kitchen sink up with water and dip the bag in. then you close the bag. sort of does what a food saver does.

The food looks mmm mmm good!

DrZaius

Nice job! I have not tried Hot tubbing steaks yet but this is another pictorial reason to give it a shot.

AZRP

Frank, one hour at 100 degrees works for me, then a very hot sear at 90 second a side and a 15 minute rest under foil. -RP

FrankC

AZRP wrote:

Frank, one hour at 100 degrees works for me, then a very hot sear at 90 second a side and a 15 minute rest under foil. -RP

Thanks for the advice, Randy. I'm going to give a go this weekend.

fc

SpecialK-MD

Very nice steak. I've read about hot-tubbing but still trying to figure what it does. Does it make for that much better a steak?

AZRP

What I like about it is you get a crispy well seared exterior and a perfect medium rare from surface to surface. -RP

Bonehead

SpecialK-MD, like AZRP said, what you achieve by hut tubbing is that the meat is a solid tempurature all the way through. The benefit of that is when you cook it, you don't get a med-rare center and then a well-done ring around it.

TheDirtyBurger

Won't water get in the bag then? Is it ok for some water to get in there?

I am interested in trying this method out and your technique intrigued me
thanks
tim

RRP

why waste so much hot water filling up your kitchen sink? I hot tub using a large plastic mixing bowl.

LoneStarEgg

Looks real Good, my kind of steak.

Bonehead

Tim, I think he meant to dip the bag until the top is just above water level, and then close it (the water pressure will force all the air out). And no you don't want any water in there, just seasoning.

Little Steven

ajc77,

I put a pot of 100* water in the sink and then fill the sink with hot tap water. Keeps the water in the pot at temp for the whole time.

Steve

ResQue

Little Steven wrote:

ajc77,

I put a pot of 100* water in the sink and then fill the sink with hot tap water. Keeps the water in the pot at temp for the whole time.

Steve

Gotcha. i have never tried "hot tubbing" I am guessing that it is the same as leaving a piece of meat out to get to room temp? What is the benefit of the higher than room temp?

Little Steven

ajc77,

Basically it getss you really close to your finish temp before you put it on the egg. If the meat is at 100* and you want to cook to rare, you only have to get the internal up to 120*. Your cross-section will be all rare or medium rare rather than being well done, then medium well, then medium etc.

Steve

ResQue

Very nice! I might have to give that a try.

emilluca

Did you let it rest after the char from the grill? Sure a lot of juice from that sirloin steak.
Emil