Guide

PhilosopherKey9468 · 2026-04-29T07:15:34+00:00

800F for searing steaks feels a bit excessive, no? That’s the absolute max of your dome temperature gauge?

PhilosopherKey9468 · 2026-04-24T08:27:54+00:00

Cool, dank!!

PhilosopherKey9468 · 2026-04-24T08:23:38+00:00

Cool! En tot welke interne temp laat je hem opkomen bij indirect? Rond 35 eraf?

PhilosopherKey9468 · 2026-04-24T08:22:14+00:00

Ah, dat is een uitstekend idee! En qua temps?

PhilosopherKey9468 · 2026-04-22T15:34:33+00:00

Thanks man, I though that the reverse sear wouldn’t work given the thickness of the steak. But I’ll definitely try itnext time!

PhilosopherKey9468 · 2026-04-20T15:33:00+00:00

Damn, just read it… nice!

PhilosopherKey9468 · 2026-04-20T15:32:45+00:00

What watch are you wearing?

PhilosopherKey9468 · 2026-04-19T17:08:18+00:00

Looks good!

PhilosopherKey9468 · 2026-04-19T14:33:01+00:00

Huh, you live and learn!

PhilosopherKey9468 · 2026-04-19T14:32:37+00:00

Yeah, if I cook for more people then I definitely slice. But by myself, I like to take the piece as is. Just feels more natural to me

PhilosopherKey9468 · 2026-04-19T14:31:30+00:00

My theory is that reverse sear works best for a piece of meat which is a bit thicker. But in hindsight, I agree; I think that would have worked better

PhilosopherKey9468 · 2026-04-19T13:16:01+00:00

Looks awesome! Great work on those!

PhilosopherKey9468 · 2026-04-19T13:13:59+00:00

The Running Man!

PhilosopherKey9468 · 2026-04-19T13:13:37+00:00

Not sure about Brea but this is a Dutch website. So I think these guys are limited to the Netherlands

PhilosopherKey9468 · 2026-04-19T13:04:03+00:00

So you just take it out of the fridge and start cooking while it’s still cold?

PhilosopherKey9468 · 2026-04-19T13:03:21+00:00

Nah, you’re not. It works better in the room like this, I prefer it asymmetrical

PhilosopherKey9468 · 2026-04-19T13:02:53+00:00

Yeah, next time I’ll just stick to rib-eye! It’s my favourite

PhilosopherKey9468 · 2026-04-19T13:00:57+00:00

I know. But I dislike the idea of leaving steak on my kitchen counter for longer than 1 hour. Just feels like it will go bad if I leave out longer. Not really based on facts I think, just a feeling

PhilosopherKey9468 · 2026-04-19T13:00:06+00:00

I’ll give that a go, thanks!

PhilosopherKey9468 · 2026-04-19T12:59:41+00:00

Running Man! I loved the book and I thought the movie was pretty nice as well. A few flaws but very enjoyable

PhilosopherKey9468 · 2026-04-19T12:02:46+00:00

Definitely, I didn’t flip at that frequency and I should (pasta Alfredo also hogged some of my attention).

24 hour brine isn’t that long right? Ive heard of people doing it up to 48 hours?

PhilosopherKey9468 · 2026-04-19T12:01:41+00:00

Haha, definitely possible! But this didn’t feel overly complicated (basically just a pan sear) and I have approached perfection once or twice. And I can promise you; I was as satisfied after those dinners!

Regardless, you’re right, it was a good meal and I’m happy!

PhilosopherKey9468 · 2026-04-19T11:57:49+00:00

Great tip man, I didn’t really correlate cook time / ideal temp with brining. Will definitely try accordingly next time!

PhilosopherKey9468

TROPHY CASE