Kenny 13 wrote:
I haven't tried the hot tub method yet, but the way I understand is that you just sear them over high heat for about 2 minutes per side after you take them out of the tub. They should be just about to your liking then, but you should check them with an instant read thermometer to make sure you don't have to go a little more after the sear.
Like Kenny said, depending on how thick the steak is. I've been experimenting with hot tubbing, a bit more like sous vide. I set up a very large pot of water, get to about 120 degrees, place something in the bottom of the pot so the steaks won't touch the bottom of the pot. Then I put in my food saver packaged steaks, and place something on top to keep them submerged in the water. Then I set up my maverick et-73 to let me know if the temp exceeds 125....when it does, I add some cool water.
I'll let the steaks stay in that "bath", if you will, for 2 or 3 hours. Fire up your grill to searing temps, and grill about 90 - 120 seconds per side, then pull them. I'm usually grilling 1.5 inch thick steaks. Like Kenny said, check your temp with a good instant read thermometer. Let them rest for about 15 minutes covered loosely, and you've got yourself the best steak you ever made!
I know, it's sounds time consuming, but it's really not. When you hear the maverick alarm go off, just add some cool water.