I encourage everyone who watches this video and thinks “This is ridiculous!”, go find some SCA competition ribeye videos. This is what some cooks go through to cook a $1000 steak! And then in the spring compete for $10,000!!! 🥩🥩🥩🥩🥩🥩🥩🥩
That looked great…for a competition steak. ;-) This is one of those things that should be labeled “Don’t try this at home, kids.” LOL If nothing else, it might cut down on some of the confusion from some commenters. This isn’t about cooking up the “best” steak. It’s about cooking the best COMPETITION steak…and meeting VERY specific criteria & temperatures.
Somethings wrong with conpetition grilling. Ribeyes are best when you just cook the whole thing, well salted, seared, and medium rare. Marinade, cutting off the fat, etc. just a huge waste of the best steak
Medium rare isn't hard to hit. They chose medium, because it is a lot harder to consistently hit temp wise. In a one bite challenge, SPG isn't going to cut it. Tenderness is also a factor for taste. You can say the same thing for competition bbq. Just say it isn't your thing.
I just don’t get it. Why would you remove the fat cap and focus so heavily on grill marks? You’re purposely (and admittedly very skillfully) giving the steak a worse taste and texture. I have no doubt this guy is capable of cooking a far better steak than I can. But the rules and guidelines for whatever steak comp he’s competing in are completely a$$ backwards. And the unfortunate thing is that home cooks that don’t know any better are going to do the same thing and subsequently make a far less enjoyable steak to actually eat.
Thank you for your comment! You’re right in pointing out that the SCA (Steak Cookoff Association) cook is quite different from what you might do at home for flavor and texture. In an SCA competition, the judges focus heavily on appearance, which includes perfect grill marks, uniform doneness, and presentation. The removal of the fat cap is a part of the standard guidelines to ensure a consistent cook and appearance. While these rules may seem a bit backward from a flavor perspective, they are designed to create a level playing field for competitors. At home, we definitely encourage experimenting with keeping the fat cap for flavor and texture.
No, you miss the point. It is the video that is irrelevant to the vast majority of people who might buy the product. And, check the other comments making the same point. And, who eats ribeye medium? Now, that is not just irrelevant to my grilling, it is an abomination.
Thank you for your comment and for watching! We totally understand-grilling at home for enjoyment is a different experience. The techniques shown here are specific to steak competitions, but when it comes to cooking for yourself, it's all about what tastes best to you.
Love Thermowerks. make great products. But this was horrible. Why do you need this probe to make an overdone steak. Anybody can do that. Also, telling us that they were using a disposable cutting board? Looks like some lawyer got involved. I hope not, that is usually the end of good companies. Thermowerks? Are you listening?
The probe is essential for precise temperature control, especially in a competition setting like the SCA where the goal is to achieve the perfect doneness according to strict judging criteria. While the steak in this cook may have seemed more done than you’d prefer, the focus is on hitting specific temps for evenness and consistency, which the probe helps achieve with accuracy. The disposable cutting board ensures cleanliness and avoids cross-contamination, which is especially important in competition environments with strict food safety standards. We always appreciate feedback.
@@JoeyDoingThings Yeah DUDE, Who the hell cares. You do not need a thermometer to overcook a steak. The reason you get one is to PROPERLY cook a steak. DUH!
This is terrible: you cut off the tasty fat and then you blade tenderized it and then you worry about grill marks? I guess that is why you are competing at local hardware stores… Big thumbs down on this!
I doubt that this blade tenderizer did anything beneficial in this case because the blades cut in the direction of the muscle fibers. For tenderization to work, you have to cut across the muscle fibers. That’s impossible to do with a rib eye like this.
The methods shown in this video are specific to Steak Cookoff Association (SCA) competitions, where appearance and consistency play a huge role in scoring. While removing the fat cap and focusing on grill marks might seem counterintuitive for flavor, these steps are part of the guidelines set by the competition to ensure a level playing field for all competitors. At home, we'd definitely agree that keeping the fat for flavor and tenderness is a great choice. Competitions like this, though, are about meeting specific criteria that don’t always align with what you might do in your own kitchen. Thanks for sharing your thoughts-we always value feedback!
I encourage everyone who watches this video and thinks “This is ridiculous!”, go find some SCA competition ribeye videos. This is what some cooks go through to cook a $1000 steak! And then in the spring compete for $10,000!!!
🥩🥩🥩🥩🥩🥩🥩🥩
Where can I get one of those grills?
You can get the same grill here: mgrills.com/products/c4-portable-grill-polished-stainless
MGrill C4 grill is what he’s using here. The HB 250 Pro or MGrill M80 is the next step up for a competition grill.
That looked great…for a competition steak. ;-) This is one of those things that should be labeled “Don’t try this at home, kids.” LOL
If nothing else, it might cut down on some of the confusion from some commenters. This isn’t about cooking up the “best” steak. It’s about cooking the best COMPETITION steak…and meeting VERY specific criteria & temperatures.
Good point!
Somethings wrong with conpetition grilling. Ribeyes are best when you just cook the whole thing, well salted, seared, and medium rare. Marinade, cutting off the fat, etc. just a huge waste of the best steak
Medium rare isn't hard to hit. They chose medium, because it is a lot harder to consistently hit temp wise. In a one bite challenge, SPG isn't going to cut it. Tenderness is also a factor for taste. You can say the same thing for competition bbq. Just say it isn't your thing.
9 fore doneness. Just a little too done.
Thanks for watching!
Camera usually adds 2.7°F 😅
It's really a ten, the lighting is too cool!
I just don’t get it. Why would you remove the fat cap and focus so heavily on grill marks? You’re purposely (and admittedly very skillfully) giving the steak a worse taste and texture.
I have no doubt this guy is capable of cooking a far better steak than I can. But the rules and guidelines for whatever steak comp he’s competing in are completely a$$ backwards. And the unfortunate thing is that home cooks that don’t know any better are going to do the same thing and subsequently make a far less enjoyable steak to actually eat.
Thank you for your comment! You’re right in pointing out that the SCA (Steak Cookoff Association) cook is quite different from what you might do at home for flavor and texture. In an SCA competition, the judges focus heavily on appearance, which includes perfect grill marks, uniform doneness, and presentation. The removal of the fat cap is a part of the standard guidelines to ensure a consistent cook and appearance.
While these rules may seem a bit backward from a flavor perspective, they are designed to create a level playing field for competitors. At home, we definitely encourage experimenting with keeping the fat cap for flavor and texture.
@@thermapen Fair enough. I appreciate the explanation.
If this is what you want to do, I respect it. But, I grill steaks to eat them and this is irrelevant to my goal.
It's competition style steak, it's totally and completely and utterly different than what you would cook at home.
Your comment is completely irrelevant to this video.
No, you miss the point. It is the video that is irrelevant to the vast majority of people who might buy the product. And, check the other comments making the same point. And, who eats ribeye medium? Now, that is not just irrelevant to my grilling, it is an abomination.
Thank you for your comment and for watching! We totally understand-grilling at home for enjoyment is a different experience. The techniques shown here are specific to steak competitions, but when it comes to cooking for yourself, it's all about what tastes best to you.
Love Thermowerks. make great products. But this was horrible. Why do you need this probe to make an overdone steak. Anybody can do that. Also, telling us that they were using a disposable cutting board? Looks like some lawyer got involved. I hope not, that is usually the end of good companies. Thermowerks? Are you listening?
The probe is essential for precise temperature control, especially in a competition setting like the SCA where the goal is to achieve the perfect doneness according to strict judging criteria. While the steak in this cook may have seemed more done than you’d prefer, the focus is on hitting specific temps for evenness and consistency, which the probe helps achieve with accuracy.
The disposable cutting board ensures cleanliness and avoids cross-contamination, which is especially important in competition environments with strict food safety standards. We always appreciate feedback.
At least spell the name of the company correctly ... what a troll
@@edwinrivera3587 Does that make a difference? This is what you spend your time on. GET A LIFE!
Seriously dude, didn’t you pay attention? He cooked this to SCA standards. He did everything the way he was supposed to.
@@JoeyDoingThings Yeah DUDE, Who the hell cares. You do not need a thermometer to overcook a steak. The reason you get one is to PROPERLY cook a steak. DUH!
This is terrible: you cut off the tasty fat and then you blade tenderized it and then you worry about grill marks? I guess that is why you are competing at local hardware stores… Big thumbs down on this!
I doubt that this blade tenderizer did anything beneficial in this case because the blades cut in the direction of the muscle fibers. For tenderization to work, you have to cut across the muscle fibers. That’s impossible to do with a rib eye like this.
Great job on the competition steak! I can see why you’ve won multiple championships 🏆🏆🏆
The methods shown in this video are specific to Steak Cookoff Association (SCA) competitions, where appearance and consistency play a huge role in scoring. While removing the fat cap and focusing on grill marks might seem counterintuitive for flavor, these steps are part of the guidelines set by the competition to ensure a level playing field for all competitors.
At home, we'd definitely agree that keeping the fat for flavor and tenderness is a great choice. Competitions like this, though, are about meeting specific criteria that don’t always align with what you might do in your own kitchen. Thanks for sharing your thoughts-we always value feedback!