Terrible

comments can be brutal. your method is fine. some slight changes are needed however. the biggest on this particular one is recognizing the cut of meat. NY Strip steaks are known for that fat on the one side. and is for most people the primary reason they choose a strip steak when going out. that entire fat strip needs to be edible for that experience to be enjoyable. and im sorry to say sir, but not one bit of that fat is cooked. strip steaks NEED/MUST be seered on the FAT SIDE FIRST. tongs help with this, you can use two forks or if you have iron fingers. just hold it. but you have to cook that fat. once the fat is seered and your seering the rest, add some butter and that rosemary you used to garnish at the end, this is the time you actually use that whole thing. and spoon the butter over the steak while seering. flip. bath. seer. done. serve. you did nothing wrong tho. you just need to do some things better

My personal favorite

When I see aluminum of food- just leave.

Thank you, that helps a lot!

WoW look so delicious I must try

What is the white chopped up stuff?? I watch this video 30 times. I cannot roll it up right 😂 but I’m gonna keep trying. I’m gonna keep watching you and keep trying.

This is a sure fire way to ruin a great piece of meat. I have never cooked a steak as tough as this. It looks great out of the oven, but all the juices have been dried out of the steak. This is the worst steak I have ever cooked. Truly awful.

You absolutely RUINED that wagyu NY Strip....

Everyone claims to have the best method. This one looks correct and to the point. I'm going with this one. Besides, I have been buying meat from Snake River Farms for years and love their products.

Isn't the filet mignon part of the whole tenderloin?

So that was 6 hours on 300? 3 hours unwrapped 3 wrapped?

Bark looks washed out. Looks odd.

👍🏻👍🏻

Skipped the part where you lower temperature! You should lower temperature to medium or low after the first two minutes in high heat.

me drool

VEGETABLE OIL????? DISGUSTING

nice and simple. now i have to figure out how to cut of the chain.... still very helpful, thank you

I live in MS but born and raised in DM, Ia. I later to the BBQ /Smoking community. This made it so easy to follow and comprehend each step. I look forward to trying my first brisket

Honestly I would take this down if I owned Snake river farms. Thats the worst smashed burger I have ever seen.

Might want to season after you smash. You literally had a ball of salt in the middle lol

High heat? Other channels says low to medium heat… 😮

Respectfully disappointed. Not enough information to warrent my time. Please learn from my feedback. You can do better, and we trust you will. 😎👍🏻

Never make videos about this steak. It’s my favorite meat I’ve ever had and I want to keep buying it at 6$/lb. It’s better than a filet and a quarter the price. Dont Fuck this up for me lmao

You can cook for any time

Thank you!❤

Just smoked my first SRF Waygu Gold brisket last night. The amount of rendered fat is insane! Its currently resting, shooting for 8 hours in my warmer at 150°. 4PM cant come fast enough!

Why would you add canola oil to Wagyu steak? Where are you not using Tallo???

Good video bro! Liked and subscribed!

Love ❤️ from Sydney. U have a very beautiful energy 💕💕💕

When do you pepper your steak? Before or after cooking?

I think the Japanese wagyu looks real good and everything but I like meat with fat not fat with a little bit of meat so I'd rather spend less on american wagyu but I'd still love to try that Japanese one as well

Go to hell KZbin for making me watch this at 9:00 pm

I need to hire this man to just cook me steaks everyday when I get home from work until I get married 😂😂

Dude, you're still cutting it with the grain 😅 🙄

You need to clean your grill dog

Tasty meat, but The first syllable in Wagyu is pronounced the same as the “wa” in water. The second syllable sounds like the “gue” in argue. It's important to put the stress on the first syllable. It's “WA-gyu”, not “wa-GYU”. Wa = Japanese gyu = cow.

I like to rub it off with peanut butter.

It's very confusing going to a butcher here in the US. In Russia we call it Pork Neck and use it for kebabs but here every meat market has a different name for it such as Pork Shoulder, Boston Butt, Collar Steak, Pork Scotch and Collar Butt. Pffff, I give up.

Cant tell what all the ingredients are bruh.... nothing in the description either

Thank you very much for doing a video short and direct to the point. instead of a 28 minute bullshit video telling usthe name of the aunt of cow and the history of the great grandfather of the man who cut the tree to make this cutting board.

i need Celsius...

This is a better lean brisket trim than I used to do when I started out. My original goal was to remove a lot of the hard fat so it didn't take up energy and time. I would cut it out in large wedges, leaving voids and nearly separating the two halves. I'm sure the result of this trim is much better than I experienced because it is more surgical and leaves the two halves making full contact with each other at the cut. That said I've moved on to following the Franklin and others method of rounding the entire brisket but generally leaving the intercostal fat alone once the fat trimming reaches muscle level. I have had only excellent results since doing so and struggled before.

🤩😋🤤

Okay, now how do I get it on the radio?

Yum fucin e

Is this wagyu?

Theres credibility issues doing your own blind with your products