Steak question

I have no experience with doing what you propose, but I see no food safety issues as long at the meat is refrigerated or frozen within a short time of cooking to what would be rare (125). Two days should not be a problem refrigerated or frozen, but I strongly suggest a trial run to see if texture and flavor hold up to reheating, which I personally doubt. Under refrigeration, I expect the steaks to bleed out and become very dry. For freezing I have no clue what might happen. For many people who love steak, 125 IS the desired final temperature.

Thanks Jay. They decided to do something different than steaks this time. I am going to try it on one steak at home just so I will know. Thanks for the food safety reassurance. I am going to put it in an ice bath to chill down quickly and then freeze. I am one of those "steak ruiners" in the eyes of many as me and the wife both like ours 

around 150-155. I have been able to put an awesome sear using my 22 in table top griddle after smoking them. Almost always super tender and great looking. I do vacuum package brisket all the time and keep frozen in serving size and they are always awesome reheated, same with chicken breast and salmon.