Rinse Cycle Ribeyes.

Really now, is there a difference when hot tubing or what you did to the taste of the steaks?????

Okeejohn

Now there's something you don't see everyday! :laugh: That finnal plate looks great! Shiner dosn't look to bad eather!!

One more thing,... Trap, Skeet, or Sporting Clays?

Willy,
Great idea! this is what makes this forum so great.
Ross

cooks illustrated likened it to a reverse sear. they say that when you warm a piece of meat slowly, you encourage the enzymes to tenderize it a bit. and enzymes also produce flavor (think dry aging).

whether or not that's the case, think of it as "super room temp". leaving something out to get to room temp never actually works, as the inside is usually a few (like, 5 degrees MAX) warmer after an half hour or more on the counter. but a steak warmed by immersion will be at 100 degree or better, within striking distance of 'done', and leaving you nothing to do but sear it. the plus here is that you have a much greater cross section of the desired temp across the entire cut of meat. if it goes on cold, and you sear from start til it's 130 internal (for example) you will have mostly grey well-done around the outside, a large portion of medium, and a small portion of medium rare.

if you only need a sear, you'll end up with almost ALL medium rare (for example) and just the sear (well-done) restricted tot thee outermost layer.

a picture is worth a thousand words, and i'm add about 534 words right now. time for the illustration:

water is a much better conductor, so it gets to 100 internal faster. you can put your hand in a 250 degree oven for a long time, but try putting it in 250 degree water!

BUT.

like i mentioned, the reverse sear is nothing more than roasting at 200-250 until you are 115/120 internal, then taking it off, opening the vents, and searing it. this can be a little faster that the Trex method, because (especially for newbies) it's a little easier to go up in temps quickly rather than down.

experienced Trexers can get to sear temps, sear, and put the brakes on quickly to get back to roasting temps (say, 400). but some folks have trouble doing it

Xert (reverse Trex), hot-tubbing, and slow-roasting then searing all are based on warming the meat first, then finish-searing. some swear there's a bonus with the enzyme action, too.

anm interesting point here is that the name "hot tubbing" was simply a reference to a water bath. one guy posted a pic of the steak s in his actual hot tub, and from that point on it seems folks are lamenting that they, too, would like to try it, but they don't have a hot tub. hahahaha

an example of human nature, where we remember specifics, instead of the overall concept.

if you (not you, 'you', but you 'us'!) remember the CONCEPT, you can adapt it and change it.

The Myth Busters did this (dryer drum with marbles) on one episode. I have also read about poaching fish in your dishwasher. Run a cycle w/o detergent or dishes, then wrap the fish in cheese cloth w/ lemon slices, place on top rack, and run another cycle (again w/o detergent). Probably easier and faster to just use the Egg.

you are probably fine.
didn't mean to groos you out. hahha

if anything, you'll save water!