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Steak Cooking Contest Tips?

PigBeanUs
PigBeanUs Posts: 932
in EggHead Forum
I’ve been entered into a steak cooking contest.  Pork is more my forte (duh), so does anyone here have any tips?
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  • DoubleEgger
    DoubleEgger Posts: 19,180
    That sounds like fun. What kind of steak are you cooking or is it dealer’s choice? Hard to beat a good reverse sear though. 
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  • SonVolt
    SonVolt Posts: 3,316
    edited December 2019
    Rub your steaks down with a thin coating of - 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • PigBeanUs
    PigBeanUs Posts: 932
    DoubleEgger said:
    That sounds like fun. What kind of steak are you cooking or is it dealer’s choice? Hard to beat a good reverse sear though. 
    Every competitor has to cook a ribeye.  Those will all be judged.  Then we are also allowed to cook whatever we want, and it will be judged separately.  I’m thinking tri tip for that one but my porterhouse is also pretty darn good.
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  • speed51133
    speed51133 Posts: 691
    too much of a personal thing IMO. Have any information on the judges? I would focus on their backgrounds. Are they professional cooks??
    XL BGE and Kamado Joe Jr.
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  • ryantt
    ryantt Posts: 2,558
    just make sure you cook it medium.  Also remember that they cut the steak in half to judge doneness but eat off the rib cap. 

    How to bbq right has a good video on SCA 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • GrateEggspectations
    GrateEggspectations Posts: 11,613
    Go well done and serve with a side of ketchup. It’s called the “stable genius.”
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  • PigBeanUs
    PigBeanUs Posts: 932
    ryantt said:
    just make sure you cook it medium.  Also remember that they cut the steak in half to judge doneness but eat off the rib cap. 

    How to bbq right has a good video on SCA 
    Medium, really?  I always shoot for medium rare.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    PigBeanUs said:
    ryantt said:
    just make sure you cook it medium.  Also remember that they cut the steak in half to judge doneness but eat off the rib cap. 

    How to bbq right has a good video on SCA 
    Medium, really?  I always shoot for medium rare.
    As an SCA judge, they want medium. If it's an SCA contest they will put a card on the table similar to this pic that the judges will compare with. They will judge on appearance, taste and tenderness. Cook luck and have fun!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • ryantt
    ryantt Posts: 2,558
    @PigBeanUs yep they want it over cooked at SCA events, but they are a blast.   One thing about these events is the “other” category is tons of fun.  They do all sorts of crazy stuff.  

    Have fun and good luck!!!
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • PigBeanUs
    PigBeanUs Posts: 932
    It’s not an SCA contest though.  I don’t even know what that means.  
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  • PigBeanUs
    PigBeanUs Posts: 932
    Have any of you ever won one of these things?  I appreciate all of the tips from folks who have done one, but what does it take to win?  Anyone bring home a trophy?
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  • JRWhitee
    JRWhitee Posts: 5,678
    A1 Sauce on the side for the win
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JohnInCarolina
    JohnInCarolina Posts: 34,748
    PigBeanUs said:
    Have any of you ever won one of these things?  I appreciate all of the tips from folks who have done one, but what does it take to win?  Anyone bring home a trophy?
    Paging @RRP
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    What are you going to cook on?  This is if I had my Joe jr or MiniMax with me. 

    Super trim and salt immediately (diamond kosher) and resting at room temp for up to two hours is fine. The salt will work quicker at room temps than in the fridge. I make my own seasoning without salt

    Light up the grill for an indirect smoke with wood chunks and have it cruising at 225 and stable 60 min before turn in. 

    Reverse sear 15-20min per side until IT is 114. Set aside the steak and cover loosely with foil. Crank the heat on the grill. 

    5-10min before turn in sear and plate or box. Most competitions allow a compound butter so if you have one put a dollop on and hand it in. Finishing salt if allowed is good too 
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  • DoubleEgger
    DoubleEgger Posts: 19,180
    JohnInCarolina said:
    PigBeanUs said:
    Have any of you ever won one of these things?  I appreciate all of the tips from folks who have done one, but what does it take to win?  Anyone bring home a trophy?
    Paging @RRP
    Yup. @RRP can chime in here. Maybe throw  a few tips your way.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    There’s a such thing as a pork steak, just throwin that out there
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  • RRP
    RRP Posts: 26,457
    Know your competition? - I mean back yard grillers or pros? - though don't be intimidated if they are from some local steakhouse! Know who is judging? - I mean aunts and uncles of the sponsor or KCBQ type judges? Will you be using your BGE? - if not then why not? Will the winner be going for more than just bragging rights? you know for real prize$?

    My best advice otherwise is: your cross hash grill marks are SO IMPORTANT! practice if need be. Also don't try to fix some rub concoction nor use some marinade or finishing sauce - just use kosher salt and a little fresh ground pepper! Melted butter brushed on the steak before turn in works wonders in the taste and appearance department!

    Good luck!


    Re-gasketing the USA one yard at a time 
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  • PigBeanUs
    PigBeanUs Posts: 932
    RRP said:
    Know your competition? - I mean back yard grillers or pros? - though don't be intimidated if they are from some local steakhouse! Know who is judging? - I mean aunts and uncles of the sponsor or KCBQ type judges? Will you be using your BGE? - if not then why not? Will the winner be going for more than just bragging rights? you know for real prize$?

    My best advice otherwise is: your cross hash grill marks are SO IMPORTANT! practice if need be. Also don't try to fix some rub concoction nor use some marinade or finishing sauce - just use kosher salt and a little fresh ground pepper! Melted butter brushed on the steak before turn in works wonders in the taste and appearance department!

    Good luck!


    Wow Ron thanks man!  I also sent you some questions by PM.   
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I find cooking it to 153* and nice squeeze of ketchup really makes a great steak.
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lkapigian
    lkapigian Posts: 11,549
    So, serious question, do they allow sous vide in a comp
    Visalia, Ca @lkapigian
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  • alaskanassasin
    alaskanassasin Posts: 8,934
    I like that Whisky Barrel Aged Ketchup 
    South of Columbus, Ohio.


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  • DoubleEgger
    DoubleEgger Posts: 19,180
    Real prizes??? Tell me more 
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  • SaltySam
    SaltySam Posts: 887
    Judges don’t eat the entire steak, and they sample lots of other steaks.  To stand out, you need to think “one bite”.  Season it more than you think you should.  It’s a fine line between overly salty and big flavor.  The closer you get to big flavor, the better you’ll be. 

    Granted, this is what I’ve learned by watching SCA cookoffs.  This environment may be different.  

    Also, turn in your steak as close to the end of the turn in window as possible.  

    LBGE since June 2012

    Omaha, NE

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  • nolaegghead
    nolaegghead Posts: 42,109
    Just cooked this tonight....
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Salt and in oven at 200F until 110F.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Then caveman until 125F
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Rest and it will raise post cook to 135F
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Cut against grain and serve with red wine mushrooms (threw in some bacon and beef base)

    Remember to always cook all the alcohol out of any wine or brandy or it will taste off.
    ______________________________________________
    I love lamp..
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  • Dobie
    Dobie Posts: 3,458
    1/2 inch steaks for the win  ;)
    Jacksonville FL
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