Long 24hr Cooking Chuck Roast/Steak = SAFER?

Based on Douglas Baldwin's pasteurization times, it appears that a nice thick cut of beef (1.5"+) may be pasteurized at a medium to medium rare temp after 5-6+ hours or so.

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These times are higher than what one would want to do for a New York steak or Rib Eye sous vide. And outside of Sous vide, way shorter for 8-15 minutes on a grill (or even a couple hours in the oven for reverse sear is a much shorter time than needed for pasteurization).

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As such: does that mean that a long slow cook of the meat makes it SAFER to eat medium rare since it's now been pasteurized? (unlike cooking times for ribeye, new york, etc.).

Isn't that basically a double win: medium rare beef with no risk (err... extremely minor risk) due to pasteurization from the longer time PLUS much cheaper meat? This would be safe to serve to immune compromised individuals, yes?

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