I don't usually cook tender cuts of beef sous vide. I rather grill them or do them in a cast iron frying pan. I have a Choice 2 lb. porterhouse that I bought three days ago that now has the appearance of a dry aged steak with a little decay on the surface. Because I want to leave the house for a few hours and eat when I get home, I'd like to cook it rare sous-vide. I'm concerned that because of surface bacteria, cooking it @ 130 degrees for 2-3 hours might create a toxic stew. I would pre and post sear which will kill most of the surface bacteria but the sides of the steak will go into the bag unheated. Am I worrying unnecessarily?