fusion9: we couldn't see the inside of the steak after it was cut.
Edwardo Snowdeno: a thumbs up because it's steak! but this vid is more like a sales demo for
John Rambo: An instant read thermometer would tell you exactly when its done. Al these
touch methods are a guess and rarely accurate. As you can see he over
Ryan Welch: way overcooked
Timothy Lee: What kind of green screen bs is this?
Jerome Lagasca: pro camera guy. next time please show the cut when you slice it. :)
Hugo Sanscartier: We haven't see your steak cut...
Rafael Monzon: maybe you should take some acting lessons
herp derp: propane grill... booo
Gotta have some oak smoke.
Cris Workizer: Nice job Allen, they are both good on the grill. 86 the haters. lets see
there post and how good they grill. bring it haters and you can direct your
hide behinde the computer commentsd to me,Cris ...
John Galvan: Where's the money shot!! Show me the pink!
TLAMont2008: Looks medium well to well done to me....you ruined a great steak tool.
Chuck Mangione: enjoyed your video, please allow me a little suggestion: show the beautiful
cuts before eating them, I was so looking to the nice pink colored and
juicy goodness you've described, it was for me like an open end to a movie
where all is left to your imagination, anyway, keep up the good work!
SimpleBreh: food porn
Rich Sladick: Looks awesome!! Cook me one..
FizzlNet: Because he way overcooked it.
ManCaveMeals: Glad it was good! It must have been worth the wait!
GrillingNetwork™: hey great to see you stopping by, you should come over with the family.
GrillingNetwork™: Yes it was a "choice" select meat. I dont think aging a better select would
make a difference. This was amazing!! Thanks for stopping by
SmokeyGoodness: Looked tender enough that even my dull, dull unsharpened knife would go
Johnny B: next time please show us the cut. lets see the inside of the steak
Tigran Oganesyan: is the background a green screen? o.O
Carlos Gregory: Uhhh ...nice Summit
Luis Medellin: PigTail is for pussies, use your hands like a real man
GrillingNetwork™: nope thats my backyard :)
Umur Devellioğlu: if you want to dry age individual steaks use paper towel method
EManBN: You literally say in this video, "It allows you just to, you know, pierce
the steak like that." Interesting.
GrillingNetwork™: Yeah I know, I was so excited to try it and totally spazzed.... It was fork
tender!!! and very delish!!
Sangwan Kim: Good
StokedOnSmoke: Awesome job man. I haven't ever attempted dry aged steaks before but your
videos have been getting me motivated... :) And...ribeyes are hands down my
favorite, so I was drooling this entire video :) Thanks for the great video!
GrillingNetwork™: Thats Awesome!! Glad to hear such great feedback. Thanks for taking the
time to watch my videos and Rock on!!
CreazioniPinnacolo: exactly why cant you dry induvidual peices? meat is meat.
Sander van der Leeuw: You are, and you know it. Don't do it.
GrillingNetwork™: the lights are daylight balanced LED panels. Dont know why it would look
that but appreciate your feedback....
TangoSpiceCompany: Oh Man! Killer steak - I need to raid your backyard!
Rodney Vargas: disappointing that you didn't show the actual steak as you cut into it. was
it overdone, too rare, just right? video is all about presentation and you
lacked on this video. looking forward to the next tone.
Luis Medellin: don't get your panties in a bunch, just saying, use your hands...
Carlos Gregory: Just finished aging a choice grade ribeye roast from costco in a umai bag
for 31 days ...grilled them with some weber steak and chop seasoning
...BEST STEAKS I HAVE EVER MADE ! No more will I buy and grill steaks
straight from the counter. Thanks for the vids Allen ...you sold me on this
S.A Miller: now that's what you call a good lucking steak..lol made me hungry by just
watching this video
Hector Silva: I know.... I was waiting for that.
Tigran Oganesyan: looks a bit funny......maybe it's the lighting on you making you seem like
you're on a green screen
GrillingNetwork™: No can not seal individual steaks. You have to buy the entire roast. By
buying the entire cut you save tons. I did a price comparison and you save
about 2-3 a pound buy cutting steaks yourself.... Thanks for stopping by...
Smoky Ribs: Oh man! I can't wait to try this! Already have the bags, but my son told me
my vacuum sealer is not working, when I ask him to bring it back to me,
lol! Guess I'm gonna have to buy another one, and with that being the case,
which sealer would you recommend for doing these bags?
Joseph Bonavita: You should use tongs. The food hook you are using is meant for bbq moving
racks of ribs, briskets, etc around a large smoker or grill.
boomer9168: looked good
Chase Randall: You should have cut into it man
Richard Blaine: These steaks you are making are KILLING me! I can't afford to keep drooling
on my keyboards computers cost to much!
TardRepellent: everytime I see you say thanks for stopping by to someone I always want to
say: you stay classy san diego
viol8r007: Try plating finished products on white plates, as the color contrast will
help the apparent detail in "HD ". Brown on Brown is hard to see other wise
great job . On the pig tail flipper , only total purists and wankers would
really consider the little pricks that thing does as detrimental to the
steaks . I am a head chef of a 300 pax steak house . I have also cooked in
in very upmarket hotels . Use what ever you feel comfortable with.....Been
a chef for over 25 years.... keep on grilling ......