7 hours ago, Dave W said:But what about the problem with conventionally cooked steaks not pasteurizing the interior either? The issue isn't sous vide.
I think the issue is cooking time. A potentially bacteria-laden steak spending 20 minutes on the grill has given pathogens little time to grow in the temperature "danger zone." The same steak spending an hour or longer in a sous-vide bath has a higher likelihood of pathogens reaching an infective dose. Longer-cooking cuts are riskier, of course, because if you haven't pasteurized the meat completely at the beginning of your cook time you are essentially creating a pathogen incubator.