Going to have a busy day tomorrow starting with mimosa by the pool at 10 am, the dinner plan is Ribeyes. I am thinking of SV from frozen to 110 deg or so and reverse searing on the gasser or blackstone to finish at desired temp. I know that they say lower than 135 could potentially not be safe. Would I be OK to go to 110 for a 3 hour bath or should I do a 6 hour bath to get a pasteurizing effect before the sear?