To pasteurize the meat so it is safe for seniors and children and even adults, below is a table to insure pathogen destruction while leaving the meat moist and "edible".... Then it can be seared on screaming high heat... If you have a sous vide, that's the best way to perform the low temperature cooking... There are 2 guides when using sous vide.... 1... time to get the meat up to desired temp based on thickness... 2.. time to hold at desired temp for safe consumption...
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F/ Temp °C /Time for 5.0 log Reduction
Unit Time
130.......... .86 min.
131 ...........69 min.
132.......... 55 min.
133.......... 44 min.
134............ 35 min.
135............. 28 min.
136 ..............22 min.
137 ...............18 min.
138 ...............14 min.
139............... 11 min.
140 ..............9 min.
141.............. 7 min.
142 .............6 min.
143 .............5 min.
144 .............4 min.
145 .............3 min.
146 ..............130 sec.
147.............. 103 sec.
148 ..............82 sec.
149 ..............65 sec.
150............... 52 sec.
151................ 41 sec.
152................ 33 sec.
153 ................26 sec.
154 ................21 sec.
155 ................17 sec.
156 .................14 sec.
157 ..................11 sec.
158 ...................0 sec.
159 ....................0 sec.
160 ....................0 sec.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.