Ribeye Steak from Argentina (grass fed and free range) grilled with straw. After the initial high heat of the fire, the embers will produce a soft medium heat which slowly cooks the steak to visual perfection.
I can’t imagine that this tasted good. That’s the exact kind of smoke you never want to touch your food. Maybe that’s why you only showed a couple bites. Lol. But I appreciate you doing it for the aesthetics.
Every now and then Aden needs to sacrifice an expensive steak to the meat god’s to continue to move on in life with his channel. He knows what he’s doing. No hate.
Thinks to himself "Yeah, I'll finish the beer on camera but this steak tastes like shit. One bite was more than enough." Seriously, who loves the smell and taste of brushfire?
I was wondering to myself what the taste would be like. It really doesn't matter since we eat with our eyes and imagination. Thank You! Number one video to start the New Year!
To me this is the “I’ve eaten the best steak all over the world in the best restaurants all over the world” so we’re gonna cook this steak in the most unconventional way possible. Because why not! Still loved the video!
I have to say I'm intrigued only because I CAN imagine the temps that fire achieves but I CAN'T imagine I would like the taste of that. It makes me want try something similar maybe with a pile of dry oak twigs? Sans leaves of course. I am always a big fan BTW
The part where the grass was burning everywhere except where you had the steak positioned was interesting... Was wondering if it was going to cook at all.
Awesome to see grass fed beef getting some love. Our Australian grass fed Angus from The Bass Strait islands off the Southern Coast looks similar, and tastes amazing. Would love to try yours though. Sensational!
Esta super el corte y la forma extravagante del asado y el ahumado que le da, pero, ¿como sabe super ahumado con paja quemada ? No es bastante intenso su sabor?
Hey bro, I have watched and enjoyed every video from your channel. Wondering where are those from the snow covered fields or the ones where the streams run through? Is it in North America or north Europe? Thanks for sharing
By background's scenery and utensils he use, I don't think he lives in Japan. He featured some fresh beef from Ireland, so maybe that's where he films his own cooking vids in?
Back with the bic... oh well. And what happened to the Dos Equis? A truly unique way to prepare a steak. Although not very efficient... certainly delicious!!! Cheers, Doc
I loved the visuals, but there is such a thing of too much smoke on food (I know, I've made that exact mistake with "direct" smoking salmon). I wonder how "ashy" the outside tastes?
Sonó argentino , nipote di Catanesi, o fatto tante volte asado e lo farò sempre má mai lo fatto con la Paglia, imagino che la carne romane bella afumicata, comunque ci vuole parecchia paglia per farlo, saluti paesani.
