NOTE: This video shows how-to win an SCA ribeye contest, with SCA judges, and following an SCA color doneness chart. Please DO NOT say that my method is wrong and that salt and pepper, no fat trim, medium-rare is the proper way to cook a steak. I know that th-cam.com/video/emUPgJcQzlY/w-d-xo.html. This is a COMPETITION STEAK video. See SCA 3X world champion th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. See where the SCA contest is held th-cam.com/video/J2zMcjXO18c/w-d-xo.html. If you are commenting on MSG, please see my explanation below. MSG - If you have eaten a McNugget, you're ingested MSG which is the sodium salt of glutamic acid. Glutamic acid is naturally occurring in your body as that is an amino acid of the 20 amino building blocks of protein and of on Earth. The sodium salt is MSG which your tongue has a taste receptor for. That's why certain foods like spaghetti sauce, burgers, ceasar salads taste good. You have 2kg of glutamate in your body and the fact that you can read and understand my reply is because glutamic acid is a neurotransmitter among the neurons in the human brain. It also tastes good. So, in correct dosage, MSG is safe as it's naturally occurring in many foods. I'll make a full video to explain MSG soon.
If you describe a seasoning with "correct dosage," then it's probably not a good idea to eat. Chemically speaking glutamate wreaks havoc on your body if it gets out of a very delicate balance with other neurotransmitters. What about histamine? That's almost identical to the base amino acid histidine, but an overload of this molecule will kill you without immediate medical intervention. What about table salt? Try ingesting pure sodium or chlorine and you'd die but when you mix them together it becomes an essential ingredient to life. Just because something is chemically similar to another doesn't denote safety. I'm not against MSG but badgering people with facts about it has no actual bearing on it's safety as a food product. It's like talking about what type of engine your car has or what color it is to convince people they won't get into an accident with it or that if they did, then they would be safe. One thing has no relation to the other thing and this is a poor way to prove your point. Just because it doesn't kill you upon ingestion doesn't mean it's benign. Antifreeze also tastes good, do you see where I'm going? If you like MSG, then use it but don't try to convince people it's safe by misleading them.
@@wkruse84 you're that kid that takes things WAY too seriously. It's possible to overhydrate for crying out loud. MSG got a bad rap for overuse and is frowned upon even though sodium causes more health problems. This stigma is what Harry was trying to explain and stem the flow of MSG pontification. Yes, many things we ingest can be overdone, but MSG is perfectly safe if used sparingly.
Will K 1 week ago Do you put sodium chloride on your food? According to your logic, if you are worried about the dosage, it's not a good idea to eat it at all.
Harry, I just wanted to say thank you so so much for your amazing steak recipe. I trusted in your advice, bought the ingredients, made my practice steaks before hand, and they turned out amazing. You see, this past Father’s Day morning, I had learned that my grandfather had been diagnosed with ALS, or Lou Gehrig’s disease a few weeks prior and that this would be his last Father’s Day he could eat delicious steaks again(his favorite food). I upped the anti, pulled my dry aging steaks out of the fridge early at 24 days, cut them into nice inch thick steaks and prepared them just like you did in the video. They were soft, juicy, Smokey, and so flavorful. I wish I could post a picture of how happy my grandfather was after he took his first bite. I never seen him so happy in my life. I’m truly truly great full for the joy you have brought to my grandfather and I. Thank you and please keep up the awesome content.
OMG! I watched this video several times. I orderEd the seasonings. I ordered the infrared thermometer and the grill grates. I followed the recipe as closely as I could modifying to our tastes, just slightly more done. This ribeye was the best ever. This meal would have easily cost us over $100 for two. This was the best steak I have ever eaten anywhere. I thought I was already grilling some good steaks. This was beyond anything I have had anywhere. Thank you for Sharing! I will be using this often. 👍🏻
Negative comments can be really discouraging, but it's important to note that 91% of the 12k people who reacted to the video gave it a thumbs up. Don't let a vocal minority get you down. It's a great video.
After reading the comments I now understand why the world is in such sad shape. HE CONSTANTLY SAYS THROUGHOUT THE ENTIRE VIDEO THIS IS FOR COMPETITION STEAKS, WHAT THE JUDGING CRITERIA IS AND HE ALSO LEFT A WRITTEN DETAILED DESCRIPTION OF WHY HE COOKED IT THAT WAY BELOW THE VIDEO!! Anyway, great and informative video Harry and I'll definitely be checking out more of your content!! Good job!!!
Thanks for your much needed sanity check faseforeal. I thought I was in the Twilight Zone as I've replied to many asking me why I cook my competition steak this way. It's as if I made a movie in French, told everyone it's a French movie in my thumbnail, intro, video, and outtro, and then have them ask me again and again, why is this movie in French when their language is better and I should delete this video! :-)
Harry Soo ugh seriously ignore this people. I was enjoying your video, very informative and intriguing until I come to the comment section filled with judgers, negativity and hate. Keep doing what u r doing harry, do not let these booers drag u down! People love throwing rocks on things that shine
Great video Harry! You're the most efficient pitmaster I've ever seen. No bs and you get straight to the point. Thanks to you and Komos my grill/smoking game has improved 10 fold this year. Thanks a ton! - Josh from Nashville,TN
Thank you for sharing Harry, my daughter and I are preparing for the Eva Harris kids competition at the Brew n Que in Norco may 20th so we’re watching your black belt techniques to prepare and practice! Hope to see you there!
See you at Norco 2020. Donna and I were at Eva's funeral Her life journey in BBQ and the CBBQA was eloquently spoken by Sylvia Curry of Lady of Q who was also there. RIP Eva and prayers and strength to Hayward, her husband and the Rib Doctor
I just spent a few hours deciding if I should take some online classes on competition bbq. The only way I would is if Harry was teaching. I'm so impressed at the amount of detail you are willing to share with the public. You are a true gem in the gravel. Thank you for all your effort in showing us beginners how to do it.
At home where I judge, I would pick your first steak wellness over the 2nd one. Great video, I learned a bunch of new things to incorporate to my future steaks
At home where I judge I wouldn’t cut away the fat, but this is not about where I judge but how a professional judges from a well known association judge when they have to eat dozen of steak not for the satisfaction but for the craftsmanship cooking.
I REALLY enjoyed this video! Learned a different way to cook steak watching this! Very mouth watering! Thanks! Like how you used the fat the coat the grates.
@@SlapYoDaddyBBQ _ I've been watching many of them. Still want to get into smoking but having trouble deciding in a Smoker type. I ended up returning the electric I bought when I first sub'd to your channel. Seems like a pellet may be the way for me (i don't want babysit LOL). Your videos are awesome and enjoy learning something new on each one!
Thanks Mr. Ninja. You must know Japanese steel and knives from your TH-cam handle. My BBQ student is Ryky Tran of Burrfection and he know much much more than me. I just want sharp knives to cook BBQ and I loathe complicated sharpening tools. See my video #2 and #3 which will post on Fri and Sun
Actually those are the ones who are in great need of barbecue love. I started my channel to help others including those who haven't realized that kindness, love, and grace are human qualities they already have and just need a gentle reminder for it to surface. You can see from my videos how the world champions are some of the most humble, kind, and friendly people. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Not being rude here but using MSG as seasoning in a Texas contest where the judges may be older and subject to heartburn from it is of some concern as is the use of phosphates for tenderizing.
Thanks for watching. Take what you can from me and ignore any areas where you already do better. Keep spreading BBQ love. The most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein
Thanks Harry for taking the time to make these videos! Love them. Every new video I see of yours I can't wait to try. I'll be taking some of these ideas for steaks at home. Cheers for the inspiration
Interesting insight in the judging. Appreciate your desire for perfection which only comes when you identify the requirements and meet and exceed them!
I'm cost-efficient and process-efficient aka cheap and lazy. I get my free-range organic grass-fed line-caught rosemary from my organic farm (aka the parking lot near my house) for free and toss it afterwards! :-)
Hey Gary, the SCA contests are cut-throat as there are so many awesome fierce cooks out there so you really have to dazzle the SCA judges who will be very critical of your doneness, appearance, taste, creativity, and overall impression. This takes a lot of effort. At home, I like simple salt and med-rare sear cast iron pan method th-cam.com/video/emUPgJcQzlY/w-d-xo.html . If you like, see how my steak Sensei Johnny Joseph and 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thanks Dante. You may also like to see how a Texas 3 time world ribeye champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. Also please see how I cook steaks at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
As a butcher and bbq enthusiast i always use a little nutmeg in my spices, it really helps to bring out the flavor of the beef.... These Ribeyesteaks look great! Greetz grom Holland :-)
Hey spidey web, greetings back to you in Holland. Thanks for the nutmeg tip. I have never tried nutmeg on steak before and I'm very intrigued. For home steaks, I like simple salt and cast iron sear to medium rare - th-cam.com/video/emUPgJcQzlY/w-d-xo.html ; If you are curious how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. I also ate 50 steaks when I judged an SCA contest th-cam.com/video/J2zMcjXO18c/w-d-xo.html
Thanks Bo. I did not know that so many folks would be interested to learn how to cook a competition-style steak. I thought this video would only appeal to competitors and I'm glad that you found it useful. You learn how to master barbecue from my channel so you can spread BBQ love. Thanks for stopping by and taking the time to leave a comment.
You learn something from every video. As a steak eater from hell, I will not jump through all these hoops to get something on the table, but I did take away enough information to make my next steak better than my last one. Thanks for the video !!!
Thanks Jim for stopping by. You are right that an SCA steak contest has many hoops to win prize money against 50 fierce Texas teams. www.steakcookoffs.com/. You have to cook to a warm medium pink center goo.gl/images/gwzth5 We have to make it medium warm pink center which is not that easy to do when the ribeye cap is the one they eat and judge. So to get it pink while the rib cap is tender and moist is a challenge. That's what is fun about SCA contest. You have to be a really precise cook! Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019! BTW, at home, I don't trim, salt only, and sear medium rare on cast iron pan. th-cam.com/video/emUPgJcQzlY/w-d-xo.html Please how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I love to watch Mr. Harry Cook. I really enjoying watching him on BBQ Pitmasters show. I wish he had competed more on the show and stayed for more seasons. Learned alot of great tips.
Hey Reginald, thank you so much for your kind words! I'm truly honored that you enjoyed watching me on BBQ Pitmasters. It was a fantastic experience, and I'm thrilled to have shared some tips along the way. Stay tuned to this channel for more BBQ adventures and insights. Keep grilling and I'm humbled to be part of your BBQ journey!
Mr. Soo thank you so much for your video. A lot of us are very content in just putting it in a pan and frying it which is what we've been used to but seeing a method like this opens up a whole new world that I can't wait to try it 😀😀😀
At home, i do not trim, salt only, and medium rare. th-cam.com/video/emUPgJcQzlY/w-d-xo.html. See how a Texas 3 time world ribeye champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I love the use of MSG. It's my secret ingredient in steaks, burgers, and even my first place competition salsa. I rarely admit to using it because some people freak out like you put cyanide in your food, but it really adds another dimension to the flavor.
Sure wish I would have seen this a week or so ago... My teammate and I competed in our first SCA event (and first competition ever) and my teammate and I came in dead last... Thanks for sharing. Best of luck!
Keep your head up stud. Half the battle is having the balls to do a competition. Can only go up from here. Keep your head up and remember... Perfect practice makes perfect.
Sorry to hear about your DAL rank. Follow my advice carefully if you can and practice, and try again. Rome was not built in one day. Michael Jordan said that doing your fundamentals is the key to success. Even I will practice several times and train like an athlete before a contest even though I've cooked several hundred. Now that you have some BBQ kung fu, go out and git em.
Thanks for watching. Feel free to binge watch my 100+ videos when you have time. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
This is why I quit doing BBQ competitions. The crap we cooked for judges was awful, but it won ribbons and checks. I would rather cook good food in my backyard for my friends. Judges dont know shit about good food.
I'm hyper competitive so I cook to win. See how a three time world champion does it th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. For my own home, I don't trim, only salt, and medium rare. th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Steak tasting good with salt and pepper isn't a revelation. The judges all know that. Competitions are just a different type of thing. They're trying to put as much flavor as possible into a single bite.
Harry Soo, I totally get why you compete! It is a rush to hear your name called! You're a bit of a legend apparently I had heard of you from friends on the KCBS circuit before I came to TH-cam. Dan - I know exactly what they're trying to do. I played the competition game. It gets to the point that EVERYONE is cooking the exact same way because it wins comps, and not because it's good, or creative, or revolutionary. Butter pan chicken is a great example. It's garbage, but the year I stopped competing, every single team that I was friends with that got chicken calls were all doing butter pan chicken. Any time one of us tried anything besides a butter pan, we bombed. Cooking chicken in a pan of butter is NOT BBQ!! It's supposed to be a BBQ competition. That ruined it for me. If you can't win a BBQ comp by cooking BBQ, then why bother?
In the world of double-blind judging, you have to do what works even if you stand upside down and pee into bucket! Flavors come and go and you need a purple cow approach www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
Feel free to try it out. At home, I cook a steak like this th-cam.com/video/emUPgJcQzlY/w-d-xo.html See how a Texas 3 time world's ribeye champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thanks. This is only for competition. I'm making another Part 2 to show more recipes and how a salt and pepper steak compares (as a control sample) to an SCA competition steak. Stay tuned.
You are so welcome! Be sure to check out my 300 videos across 35 Playlists SCA Comp Ribeye 2 -th-cam.com/video/_zx-qrdRuac/w-d-xo.html Here’s how I cook at steak at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html Please see how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Mr. Soo I been a fan of your food for over 10 years! You, Myron Mixon, Johnny Trigg, Ed Mitchell, Aaron Franklin and Miss Tootsie are my favorite cooks of all time by a landslide. :) Btw the dog barking at 12 minutes made me laugh like crazy I didnt see it coming hahah.
@Harry Soo thank you for posting this. It is hard for people trying to get started in SCA events as there is limited information out there. This gives a clear understanding and baseline for people/teams to build on or tweak to their liking. Have not seen your other videos but this one is well done and very informative. Thx
Glad you found this helpful. I'm a total newbie at SCA steak so I'll defer you to the three time world champion for further insight th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. If you want to see how I cook steak at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
As a chef for 10 years. I did my first smoke last week just after watching a few hours of your (and a few others, but mostly your) content. It was a meh 6lb brisket (choice, not prime, beginner style), but it came out nearly perfect (chef experience helped me hold a consistent temp as I have worked live fire for about 4 years on a wood grill). Perfect temp, defined and vibrant ring, juicy, pull and bend test were a check. I just wanted to say thank you for helping with all this free info. My BBQ journey has really kicked off. Maybe ill see you on the circuit after covid is over! Again thanks so much!!
You're very welcome! I have 300+ videos of black belt tips you are welcome to watch when you have time. I've had the privilege of training numerous chefs from Disney, Four Seasons, Coast Guard, Weber, Clorox, Bon Appetite, and many other companies who have hired a quack like me who has absolutely no credentials and not a culinary school graduate! I've been doing my cooking school for 10 years and have done 300 small classes. I'm exploring doing Zoom classes soon for my patreons on Patreons.com/HarrySoo as this COVID will be around for a long time so in-person classes are cancelled indefinitely. :-)
Thanks Brandon for stopping by and your kind words. Feel free to tell others that they can master barbecue and spread BBQ love from my channel. Feel free to binge watch my 100 videos when you have time!
Just curious, why did you buy from Sams Club? As opposed from a private butcher or health food store? For higher quality meat. Did you choose choice or select quality as opposed to prime? For Competition, don't the judges care for the highest quality? Or is it more about the preparation and handling?
Hey Marg, in a sanctioned SCA steak contest, you are provided the steak and it's always Angus beef. So since this is an SCA steak video, I used the same meat you get in a contest. You may get a bad steak so I'm showing you black belt tips to tease the maximum flavor, tenderness, and doneness from the steak you get. The judges will score you on Doneness, Taste, Appearance, Creativity, and Overall Impression. www.steakcookoffs.com/. When at home, I like simple salt only and sear med-rare on cast iron pan. th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Please also see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Rufu66 My goal in this video is cook to match the SCA color chart standard for a perfect 10 score warm-pink center which is what you are judged by when you compete against 60+ teams. If the color is off on my video is because I don't have color-corrected lights in my kitchen as it's not a professional studio. I was trying to show tips and tricks for you to cook a better steak regardless of whether you compete or cook for your family. Thanks for watching and please see how a 3X world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Steak #1 was too rare per the SCA color chart which specifies warm medium pink center for a 10 of 10. There are also 4 other criteria you are judged so the color is just one of five (doneness, taste, appearance, creativity, overall impression)
Sorry but if added all those terrible processed chemicals to a steak and cutting off the excellent flavour producing cuts is what you have to do to be in a competition I have to say no thanks.
@@rogerc23 Hey Roger, these are competition steaks intended to win cash and awards. For home cooking, I don't trim, use salt only, and cook medium rare - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Harry Soo, keep the videos coming! I mostly just bbq for home but I do a competition here and there. Love learning the secrets! Haven't gotten a chance to do a SCA comp but it will happen eventually!
Hey Brian, I'm a newbie at steak comps. Watch how a Texas three-time world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. At home, I do no trim, salt, and med-rare th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Welcome aboard the SCA. There is wealth of information about events and judging classes at www.steakcookoffs.com/ Be aware that you have to eat a lot of steak when you judge. I had to eat about 50 so it's not as easy as it seems. But, it's helluva fun! Happy New Year
I'm going to watch a video with SCA in the title, disregard the description about why the steak is cooked this way for an SCA conpetition, and complain about why salt and pepper wasn't used.
Hey Glenn, I'm a TH-cam newbie and am learning that some folks will skip my thumbnail, skip my title, skip though my video without watching key parts to clue them into the fact I'm showing you how to win an SCA steak contest where there are rules and a meat doneness color chart. Then they jump on me on why did I not use S&P and why did I commit blasphemous things to my steak by putting all that toxic "junk" and ruined a thoroughly good steak. Welcome to the world of TH-cam of full contact tongue-fu sport. Making videos, on some days, is harder than cooking barbecue. In barbecue, all I have to do is control my pit and fire. :-)
The best thing I did to be honest was to let go of the whole grill mark standard, pineapple or otherwise, and constantly rotate and flip the steaks so that there's a deep, rich and even crust. I found that the "only flip once, don't touch it" is not needed... In any case, thanks for this Harry - been a big fan since BBQ Pitmasters...the contrast between you and Myron Mixon made the show!
Hey Frank thanks for stopping by. Myron is a nice guy and what you see is his TV persona. He's not like that in person. Like you, I like a cast iron or plancha sear when I cook at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Wonderful and eye opening video. I had zero idea how these competitions work. As you have won so many makes you the perfect host here. BTW, save me those “scraps!”
That was a very interesting video. I’ve never seen what goes into what makes a ‘winning’ steak. Also really liked your trick with the rosemary brush & butter. I believe MSG is fine in small amounts. It’s salt and glutamate. Just like you wouldn’t over salt your food. It’s certainly not the devil some people are making out here.
thanks for watching. Be sure to see how a pro does it as I'm not a SCA steak expert. Texas 3 time world ribeye champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. At home I don't trim, only salt, and med-rare htps://th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Thisi is where I shot the SCA video NBBQA th-cam.com/video/J2zMcjXO18c/w-d-xo.html
Sound easy but being a judge is not that easy as you have to eat a lot of meat with a poker face. Not all the submissions are delish. Here's me judging an SCA contest th-cam.com/video/J2zMcjXO18c/w-d-xo.html
@@SlapYoDaddyBBQ ooh, good point. I was thinking "man, that's the life. 75 steaks in one sitting!" Then again you can forget the taste of bad steak with the next one that's better steak :) Ah, for the life of a king
The generosity of time, technique, and encouragement Masters like Harry gives us amateurs is priceless. I had GrillGrates my gas grill for about 4 years. It’s my burger grill mainly. The GGs also sear steak incredibly quickly.
For some reason unknown to me, numerous viewers don't read my thumbnail, title, and fast forward my video and then tell me that I don't know how to cook steak. As you point out, I'm made it abundantly clear that "THIS IS A COMPETITION STEAK VIDEO"
@@SlapYoDaddyBBQ The only thing I don't like about you Harry is you make your meat so damn good, I just want to copy what you do and not experiment because I feel like, you already did it all. If you can't beat em, join em.
@@jeromestaab3455 LOL Jerome, as I up my game, you up your game without having to lift a finger! More crazy ass experiments coming in Dec. Muahaha! :-)
--> Insert dumb comment about him "ruining the steak".... it's a competition steak guys! Cooked to exact specifications, looks super juicy, and definitely would have flavor. Great video.
They don't look ruined... This is just one more method in a host of variations to cook a steak! Would Steak Bearnaise be a recipe for ruining a steak, or simply extra fatty, and delicious?
-Reads title -Watches intro -Plays rest of video while reading description and comments "THAT'S NOT HOW YOU COOK A STEAK!!" This comment section is full of slow brains. Nice work on the video Harry. It's a shame people can't pay attention.
Thanks Mike for preserving my sanity so I could create helpful videos instead of diverting precious time helping the small percentage of attention-challenged viewers.
Great video Harry Soo! I’m glad it came up on my feed. I’m always trying to up my grilling game even if the judges are just my family and friends in which case I’m always top chef!
I’m so Glad you made this Harry. There seems to be an agenda against Grill marks these days. THANKYOU so much for making this video. That is the perfect method to sear and cook a steak
Glad you liked the video. Cooking SCA steak to perfection took a few tries for me to figure out the best approach because cooking it like steak-in-the-backyard is not a winning method. There is a 3-hour argument among the cast-iron grill versus the Grill-grate pineapple marks camps but I personally like the pineapple marks myself.
Thank you Harry, very interesting! We always liked thick steaks cooked rare, to perhaps med. rare, and with longer cook times, the "cooked" gradient became a bit tough. After reading an article that discussed how fibrin contracts with heat, and flipping every 30 seconds of so will keep fibrin from contracting severely, we tried it. It worked! Grilling close to a bed of hardwood coals delivers a crisp mohagany bark that tastes great, and the product is fully tender.
Try the recipe and I think you"ll be pleased with the results. At home, I'm too lazy. When I do my steaks for myself, it's no trim, salt only, and sear medium rare on cast iron pan - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Hope you enjoy it! Let me know if you have questions on how to use my rub to get championship results. Be sure to view Part 2 Part 2 Steak - th-cam.com/video/_zx-qrdRuac/w-d-xo.html Wagyu at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html Texas World Steak Champion - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I agree as that is how I enjoy my steak. In SCA, we are judged on a color chart and the 6 certified SCA judges closely examine your color as warm medium pink center is a 10 of 10. The judges will cut the ribeye in half in the center to grade your color but will eat your rib cap Spinalis Dorsi. It takes skill to do warm pink center and not overcook the rib cap. SCA color chart goo.gl/images/gwzth5 Please see how a Texas 3 time world's ribeye champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time. You master barbecue from my channel so you can spread BBQ love! :-)
Thanks for reminding viewers. They probably skip my thumbnail "COMPETITION", intro, and jump to the end to tell that's not how you cook a steak at home. Thanks for paying attention that this is a comp video!
Hey Harry, how would you marinade/ season BEEF SHORT RIBS? Would you use your beef rub? I read that beef does not need sugar in the marinade? And which WOOD would you smoke it with?? Thanks man.
In SCA contest, judges evaluate you using a color card so to win $1,000, we try our best to nail the doneness to match the card. Our personal preference does not matter. For home, I like simple sear on cast iron pan, salt, no trim.
Thanks for taking the time and effort to share. I will definitely follow your step-by-step instructions on my next rib eye. And Harry, disregard the haters , this is the only way they know how to contribute as they would never take the time to put on a show (their just electronic hecklers)
Hey, just wanted to let you know that I did my first sanctioned SCA event on Friday night; I used multiple different ingredients (with your Moola Beef Rub being one of them), and to my surprise, I won the son-of-a-B. No idea what I was getting myself into, but now I have a golden ticket that leads me into a land of giants. :). Thanks for the rub, and I hope you and yours are Happy and Healthy!!!
Thanks much Will. Be sure to watch a real expert. I can cook competition BBQ but I'm just a newbie in the SCA steak category th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Hey Kugo the Mighty, if I'm see a reduced price piece of meat and I was going to cook it right away, I'm not opposed to buy it if it's the best piece in the meat case. Many times, you can get a great deal. Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
My buddy's dad ages beef, always goes for those or ones close to the exp date. Not sure if that's a normal thing as I don't do aged beef but her, live and let live.
So I just finished this video Harry. It explains a lot. I'll be checking out some more on this subject. I forgot to mention that I'll have some of my smoked salmon with us in the boat.
Grilling stakes for New Years eve. I will be using some of your tips. Heading to the store to buy some of the ingredients shown in this video. Excellent video. Thanks so much for doing it.
Thanks GP for watching. Be sure to watch my NYE porchetta recipe th-cam.com/video/KE3Zh9Acdjs/w-d-xo.html Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!
Congratulations to Harry for winning the SCA Competition. But winning competitions is - for me at least - so far away from cooking a steak I would eat, that watching this video is for me more entertainment than learning experience. I know I will touch a lot of kindred spirits here (probably Harry as well) when I say I definitely prefer my steaks to taste like steak, and not like all these other additives. What this says about Harry is that he pays good attention to the DESIRED OUTCOME and then figures out what he needs to do to achieve this outcome, and then he WINS it. So way to go, Harry, and great job. What this also says is that many competitions of many kinds, of which this is an example, bear very little bearing on practicality. As an example, I am a web designer, and I often receive solicitations to enter some of my websites in this or that web design competition. I go back and I look at the sites that have won in the past and simply shake my head in dismay. Most winners focus only on design and very little on function. Did this SCA competition focus on things other than how good the resulting steak was to eat? Thanks for this vid, Harry. I've been trying to cook great steaks for many years, and so far, the best way *I* have found to cook a steak I actually want to eat is in this video: th-cam.com/video/s2-RzHO-Jvw/w-d-xo.html which I hope is okay to say here. I look forward to more of your vids.
Hey David's Tutorials, I agree with you that steak should taste like steak. At home, you should please yourself with steak the way you like it. My video shows one way to try to win an SCA contest so you don''t cook for yourself but for certified judges to win prize money. So the goal is different. www.steakcookoffs.com/. At home, I like simple th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Thanks for stopping by. Good luck with your channel. If you read my blog, I've done sous vide cooking also. www.slapyodaddybbq.com/tag/sous-vide/
I don't cut off the fat when I cook at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html Watch how a three time world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thanks Darren for stopping by and taking time to leave a comment. Please goto to the SCA website to learn more about being a judge www.steakcookoffs.com/
Harry, I really admire your patience with these people here. You stated numerous times that this is your "competition technique". You're a good man Harry.
Thank you very much Thomas. I put on 10,000 hours into each meat category to reach perfection so you can guess I'm pretty focused whether its cooking or spreading BBQ love to my TH-cam viewers even if the ignore my thumbnail, title, intro, and outtro. Barbecue may not lead to world peace but it's a good start - Anthony Bourdain 1956 - eternity
Mmmm . . if you have eaten a McNugget than you've eaten phosphates and MSG my friend. Watch a Texas 3 time world ribeye champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Ppl freak out about MSG because there was little info on it when it was becoming known. Research has found that there isn't any major known side effects. Just as "bad" as any other ingredient if consumed in excess.
@@SlapYoDaddyBBQ - Lol, I'm sure I've eaten more than my share. I was just being sarcastic, I get the whole competition angle. Sarcasm aside, I bet it's delicious and you wouldn't have to twist my arm to take a bite, I promise you that.
NOTE: This video shows how-to win an SCA ribeye contest, with SCA judges, and following an SCA color doneness chart. Please DO NOT say that my method is wrong and that salt and pepper, no fat trim, medium-rare is the proper way to cook a steak. I know that th-cam.com/video/emUPgJcQzlY/w-d-xo.html. This is a COMPETITION STEAK video. See SCA 3X world champion th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. See where the SCA contest is held th-cam.com/video/J2zMcjXO18c/w-d-xo.html.
If you are commenting on MSG, please see my explanation below.
MSG - If you have eaten a McNugget, you're ingested MSG which is the sodium salt of glutamic acid. Glutamic acid is naturally occurring in your body as that is an amino acid of the 20 amino building blocks of protein and of on Earth. The sodium salt is MSG which your tongue has a taste receptor for. That's why certain foods like spaghetti sauce, burgers, ceasar salads taste good. You have 2kg of glutamate in your body and the fact that you can read and understand my reply is because glutamic acid is a neurotransmitter among the neurons in the human brain. It also tastes good. So, in correct dosage, MSG is safe as it's naturally occurring in many foods. I'll make a full video to explain MSG soon.
If you describe a seasoning with "correct dosage," then it's probably not a good idea to eat. Chemically speaking glutamate wreaks havoc on your body if it gets out of a very delicate balance with other neurotransmitters. What about histamine? That's almost identical to the base amino acid histidine, but an overload of this molecule will kill you without immediate medical intervention. What about table salt? Try ingesting pure sodium or chlorine and you'd die but when you mix them together it becomes an essential ingredient to life. Just because something is chemically similar to another doesn't denote safety.
I'm not against MSG but badgering people with facts about it has no actual bearing on it's safety as a food product. It's like talking about what type of engine your car has or what color it is to convince people they won't get into an accident with it or that if they did, then they would be safe. One thing has no relation to the other thing and this is a poor way to prove your point. Just because it doesn't kill you upon ingestion doesn't mean it's benign. Antifreeze also tastes good, do you see where I'm going? If you like MSG, then use it but don't try to convince people it's safe by misleading them.
Great video, I'm curious why competition steaks are so different from what I think most people would consider the right way to cook a steak.
Regardless your steaks look perfect. I need those grates in my life
@@wkruse84 you're that kid that takes things WAY too seriously. It's possible to overhydrate for crying out loud. MSG got a bad rap for overuse and is frowned upon even though sodium causes more health problems. This stigma is what Harry was trying to explain and stem the flow of MSG pontification. Yes, many things we ingest can be overdone, but MSG is perfectly safe if used sparingly.
Will K
1 week ago
Do you put sodium chloride on your food? According to your logic, if you are worried about the dosage, it's not a good idea to eat it at all.
Harry, I just wanted to say thank you so so much for your amazing steak recipe. I trusted in your advice, bought the ingredients, made my practice steaks before hand, and they turned out amazing. You see, this past Father’s Day morning, I had learned that my grandfather had been diagnosed with ALS, or Lou Gehrig’s disease a few weeks prior and that this would be his last Father’s Day he could eat delicious steaks again(his favorite food). I upped the anti, pulled my dry aging steaks out of the fridge early at 24 days, cut them into nice inch thick steaks and prepared them just like you did in the video. They were soft, juicy, Smokey, and so flavorful. I wish I could post a picture of how happy my grandfather was after he took his first bite. I never seen him so happy in my life. I’m truly truly great full for the joy you have brought to my grandfather and I. Thank you and please keep up the awesome content.
What a heart warming story Desmond. I wish your Grandpa all the best. I can see that he is surrounded with love and good food and family
OMG! I watched this video several times. I orderEd the seasonings. I ordered the infrared thermometer and the grill grates. I followed the recipe as closely as I could modifying to our tastes, just slightly more done. This ribeye was the best ever. This meal would have easily cost us over $100 for two. This was the best steak I have ever eaten anywhere. I thought I was already grilling some good steaks. This was beyond anything I have had anywhere. Thank you for Sharing! I will be using this often. 👍🏻
Welcome to my channel Alex
Well, I have 2 of the ingredients.. the Moola and a steak. Time to get it in gear.
Negative comments can be really discouraging, but it's important to note that 91% of the 12k people who reacted to the video gave it a thumbs up. Don't let a vocal minority get you down. It's a great video.
Thanks Jeremiah for your support and kind words. Part 2 posted and Part 3 coming
After reading the comments I now understand why the world is in such sad shape. HE CONSTANTLY SAYS THROUGHOUT THE ENTIRE VIDEO THIS IS FOR COMPETITION STEAKS, WHAT THE JUDGING CRITERIA IS AND HE ALSO LEFT A WRITTEN DETAILED DESCRIPTION OF WHY HE COOKED IT THAT WAY BELOW THE VIDEO!! Anyway, great and informative video Harry and I'll definitely be checking out more of your content!! Good job!!!
Thanks for your much needed sanity check faseforeal. I thought I was in the Twilight Zone as I've replied to many asking me why I cook my competition steak this way. It's as if I made a movie in French, told everyone it's a French movie in my thumbnail, intro, video, and outtro, and then have them ask me again and again, why is this movie in French when their language is better and I should delete this video! :-)
Harry Soo ugh seriously ignore this people. I was enjoying your video, very informative and intriguing until I come to the comment section filled with judgers, negativity and hate. Keep doing what u r doing harry, do not let these booers drag u down! People love throwing rocks on things that shine
@Chef Mime Lol. Those cabinets are palacial compared to mine.
Chef Mime Ok d bag
You now understand why the world is in such sad shape???? Yes great steaks are the cause
Great video Harry! You're the most efficient pitmaster I've ever seen. No bs and you get straight to the point.
Thanks to you and Komos my grill/smoking game has improved 10 fold this year.
Thanks a ton!
- Josh from Nashville,TN
Thanks for your kind words and support
Be sure to watch a real pro in steak th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thank you for sharing Harry, my daughter and I are preparing for the Eva Harris kids competition at the Brew n Que in Norco may 20th so we’re watching your black belt techniques to prepare and practice! Hope to see you there!
See you at Norco 2020. Donna and I were at Eva's funeral Her life journey in BBQ and the CBBQA was eloquently spoken by Sylvia Curry of Lady of Q who was also there. RIP Eva and prayers and strength to Hayward, her husband and the Rib Doctor
I just spent a few hours deciding if I should take some online classes on competition bbq. The only way I would is if Harry was teaching. I'm so impressed at the amount of detail you are willing to share with the public. You are a true gem in the gravel. Thank you for all your effort in showing us beginners how to do it.
Welcome Jason where another 260 videos of needy details await you! Have fun!
At home where I judge, I would pick your first steak wellness over the 2nd one. Great video, I learned a bunch of new things to incorporate to my future steaks
Thanks for watching!
At home where I judge I wouldn’t cut away the fat, but this is not about where I judge but how a professional judges from a well known association judge when they have to eat dozen of steak not for the satisfaction but for the craftsmanship cooking.
I REALLY enjoyed this video! Learned a different way to cook steak watching this! Very mouth watering! Thanks! Like how you used the fat the coat the grates.
See my dozen how to cook steak videos for more black belt tips
@@SlapYoDaddyBBQ _ I've been watching many of them. Still want to get into smoking but having trouble deciding in a Smoker type. I ended up returning the electric I bought when I first sub'd to your channel. Seems like a pellet may be the way for me (i don't want babysit LOL). Your videos are awesome and enjoy learning something new on each one!
Thank you so very much for bringing us behind the scenes of your mastery of this! Wow!
Happy to help. Be sure to catch Part 2
Very informative. You definitely know what you’re doing and its a pleasure to listen to you talk about the whole process
Thanks Mr. Ninja. You must know Japanese steel and knives from your TH-cam handle. My BBQ student is Ryky Tran of Burrfection and he know much much more than me. I just want sharp knives to cook BBQ and I loathe complicated sharpening tools. See my video #2 and #3 which will post on Fri and Sun
A professional giving free tips, you can't beat it!
Hey Bill, thanks for stopping by and leaving a comment. Be sure to watch the real professional at work. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Really impressed how you respond to so many commenters, even though many are rude, ignorant, and condescending.
Actually those are the ones who are in great need of barbecue love. I started my channel to help others including those who haven't realized that kindness, love, and grace are human qualities they already have and just need a gentle reminder for it to surface. You can see from my videos how the world champions are some of the most humble, kind, and friendly people. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Umm we all love the fat.
Not being rude here but using MSG as seasoning in a Texas contest where the judges may be older and subject to heartburn from it is of some concern as is the use of phosphates for tenderizing.
Robert L. Gonzales if that’s the case they would simply put it in the rules
Robert L. Gonzales How much money did you make in competitive grilling last year?
Looks fantastic. I appreciate the video and your commitment to all of the details while cooking.
Thanks for watching. Take what you can from me and ignore any areas where you already do better. Keep spreading BBQ love.
The most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein
Thanks Harry for taking the time to make these videos! Love them. Every new video I see of yours I can't wait to try. I'll be taking some of these ideas for steaks at home. Cheers for the inspiration
Thanks Kinnear for stopping by. Feel free to check out my other 140 videos and 24 Playlists
Interesting insight in the judging. Appreciate your desire for perfection which only comes when you identify the requirements and meet and exceed them!
Be sure to watch the 3X world champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html I'm just a newbie in comp steak cooking
This guy is amazing. I started cooking steaks this past year, dude is inspiration to keep working at it
Thanks Alexander. Cooking a comp steak to take home $1,000 is harder than cooking S&P med-rare ribeyes at home. Glad you found my video helpful
Try grilling a steak right out of the freezer. Do not allow it to thaw first.
I’m loving the rosemary brush thing.
I'm cost-efficient and process-efficient aka cheap and lazy. I get my free-range organic grass-fed line-caught rosemary from my organic farm (aka the parking lot near my house) for free and toss it afterwards! :-)
Such a science to disl in. I am learning a lot from your videos. This one really made my mouth water and desire to try
Thanks Carla!
Your recipe looks very appealing and appetizing. For sure its very tasty and yummy! A must try dish. Happy meal soon.
Now that was a show! Well done sir, very interesting to see the sort of precision required at this level.
Hey Gary, the SCA contests are cut-throat as there are so many awesome fierce cooks out there so you really have to dazzle the SCA judges who will be very critical of your doneness, appearance, taste, creativity, and overall impression. This takes a lot of effort. At home, I like simple salt and med-rare sear cast iron pan method th-cam.com/video/emUPgJcQzlY/w-d-xo.html . If you like, see how my steak Sensei Johnny Joseph and 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
One of the most all american videos I've seen, keep it up!
Thanks Dante. You may also like to see how a Texas 3 time world ribeye champion does his
th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. Also please see how I cook steaks at home
th-cam.com/video/emUPgJcQzlY/w-d-xo.html
As a butcher and bbq enthusiast i always use a little nutmeg in my spices, it really helps to bring out the flavor of the beef....
These Ribeyesteaks look great!
Greetz grom Holland :-)
Hey spidey web, greetings back to you in Holland. Thanks for the nutmeg tip. I have never tried nutmeg on steak before and I'm very intrigued. For home steaks, I like simple salt and cast iron sear to medium rare - th-cam.com/video/emUPgJcQzlY/w-d-xo.html ; If you are curious how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. I also ate 50 steaks when I judged an SCA contest th-cam.com/video/J2zMcjXO18c/w-d-xo.html
This video is very valuable. Thanks for taking the time to post this!!!!!!
You're very welcome. Thanks for watching
That was an awesome video Harry. Loved it how you go into the fine details of making it perfect. Thanks again.
Happy to help you master barbecue so you can spread BBQ love J P BBQ
one of the best steak how to vid on utube
Thanks Bo. I did not know that so many folks would be interested to learn how to cook a competition-style steak. I thought this video would only appeal to competitors and I'm glad that you found it useful. You learn how to master barbecue from my channel so you can spread BBQ love. Thanks for stopping by and taking the time to leave a comment.
You learn something from every video. As a steak eater from hell, I will not jump through all these hoops to get something on the table, but I did take away enough information to make my next steak better than my last one. Thanks for the video !!!
Thanks Jim for stopping by. You are right that an SCA steak contest has many hoops to win prize money against 50 fierce Texas teams. www.steakcookoffs.com/. You have to cook to a warm medium pink center goo.gl/images/gwzth5
We have to make it medium warm pink center which is not that easy to do when the ribeye cap is the one they eat and judge. So to get it pink while the rib cap is tender and moist is a challenge. That's what is fun about SCA contest. You have to be a really precise cook!
Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!
BTW, at home, I don't trim, salt only, and sear medium rare on cast iron pan. th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Please how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Wow, okay. I'm going to have to watch these a few times to take all this info in. Lol
Fantastic!!!
Cheers
Yep, I'm a white belt...
Feel free to binge watch my 100+ videos when you have time and let me know if you have questions. Cheers!
I love to watch Mr. Harry Cook. I really enjoying watching him on BBQ Pitmasters show. I wish he had competed more on the show and stayed for more seasons. Learned alot of great tips.
Hey Reginald, thank you so much for your kind words! I'm truly honored that you enjoyed watching me on BBQ Pitmasters. It was a fantastic experience, and I'm thrilled to have shared some tips along the way. Stay tuned to this channel for more BBQ adventures and insights. Keep grilling and I'm humbled to be part of your BBQ journey!
Mr. Soo thank you so much for your video. A lot of us are very content in just putting it in a pan and frying it which is what we've been used to but seeing a method like this opens up a whole new world that I can't wait to try it 😀😀😀
At home, i do not trim, salt only, and medium rare. th-cam.com/video/emUPgJcQzlY/w-d-xo.html.
See how a Texas 3 time world ribeye champion.
th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I love the use of MSG. It's my secret ingredient in steaks, burgers, and even my first place competition salsa. I rarely admit to using it because some people freak out like you put cyanide in your food, but it really adds another dimension to the flavor.
Shhh. . I won't tell if you won't. :-)
Sure wish I would have seen this a week or so ago... My teammate and I competed in our first SCA event (and first competition ever) and my teammate and I came in dead last... Thanks for sharing. Best of luck!
Keep your head up stud. Half the battle is having the balls to do a competition. Can only go up from here. Keep your head up and remember... Perfect practice makes perfect.
Sorry to hear about your DAL rank. Follow my advice carefully if you can and practice, and try again. Rome was not built in one day. Michael Jordan said that doing your fundamentals is the key to success. Even I will practice several times and train like an athlete before a contest even though I've cooked several hundred. Now that you have some BBQ kung fu, go out and git em.
Gotta have balls! ;-)
@@SlapYoDaddyBBQ Thank you Sir for your advice and encouragement!
Good luck on your next one, man. You may have got last but I'll bet they were still damn good!
I like your style! Enjoyed watching this. Got some tips from this that I will be using probably for the rest of my life, grilling like a boss
Thanks for watching. Feel free to binge watch my 100+ videos when you have time. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Grill grates are a must have! Great video Harry I can't wait to try the recipe
Thanks Casey for stopping by
This is a hyper informative video Harry! Thank you for taking the time to show us all the hard work that goes into prep!!! Loved it! Cheers my brother
Red's BBQ & Pizzeria Now this is what I call a perfectly seared steak. Lol. Hey Brother
Thanks Red's BBQ! Glad you found the info helpful. Cheers!
Pineapple marks are great for contests. I also like a cast iron or plancha sear which is more even and has more crust.
This is why I quit doing BBQ competitions. The crap we cooked for judges was awful, but it won ribbons and checks. I would rather cook good food in my backyard for my friends. Judges dont know shit about good food.
I'm hyper competitive so I cook to win. See how a three time world champion does it th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. For my own home, I don't trim, only salt, and medium rare. th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Steak tasting good with salt and pepper isn't a revelation. The judges all know that. Competitions are just a different type of thing. They're trying to put as much flavor as possible into a single bite.
Harry Soo, I totally get why you compete! It is a rush to hear your name called! You're a bit of a legend apparently I had heard of you from friends on the KCBS circuit before I came to TH-cam.
Dan - I know exactly what they're trying to do. I played the competition game. It gets to the point that EVERYONE is cooking the exact same way because it wins comps, and not because it's good, or creative, or revolutionary. Butter pan chicken is a great example. It's garbage, but the year I stopped competing, every single team that I was friends with that got chicken calls were all doing butter pan chicken. Any time one of us tried anything besides a butter pan, we bombed. Cooking chicken in a pan of butter is NOT BBQ!! It's supposed to be a BBQ competition. That ruined it for me. If you can't win a BBQ comp by cooking BBQ, then why bother?
In the world of double-blind judging, you have to do what works even if you stand upside down and pee into bucket! Flavors come and go and you need a purple cow approach www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
I think we can all agree BBQ is best when it's accompanied by a cold beer and some friends/family.
I really liked your technique of dabbing the steaks with butter, using the rosemary sprig.
Feel free to try it out. At home, I cook a steak like this th-cam.com/video/emUPgJcQzlY/w-d-xo.html
See how a Texas 3 time world's ribeye champion does his
th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Holy shit! A
I really can appreciate how much preparation and effort you put into your process and enjoyed this video👍
Thanks. This is only for competition. I'm making another Part 2 to show more recipes and how a salt and pepper steak compares (as a control sample) to an SCA competition steak. Stay tuned.
First time watching your video and I wanted to thank you for explaining everything so throughly. We love you Soo!
You are so welcome! Be sure to check out my 300 videos across 35 Playlists
SCA Comp Ribeye 2 -th-cam.com/video/_zx-qrdRuac/w-d-xo.html
Here’s how I cook at steak at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Please see how a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thank you so much for this video. I really like how you broke down how to prepare and cook the
Steaks. I need to get my hands on some of your rubs
Glad you found it useful. Plenty more BBQ love coming
Mr. Soo I been a fan of your food for over 10 years! You, Myron Mixon, Johnny Trigg, Ed Mitchell, Aaron Franklin and Miss Tootsie are my favorite cooks of all time by a landslide. :) Btw the dog barking at 12 minutes made me laugh like crazy I didnt see it coming hahah.
Yes Mr. Beans is reminding me he wants his share
I also enjoyed Jamie Gear, Mr. Tuff Stone, and Ernest Servantas.
@Harry Soo thank you for posting this. It is hard for people trying to get started in SCA events as there is limited information out there. This gives a clear understanding and baseline for people/teams to build on or tweak to their liking. Have not seen your other videos but this one is well done and very informative. Thx
Glad you found this helpful. I'm a total newbie at SCA steak so I'll defer you to the three time world champion for further insight th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. If you want to see how I cook steak at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
As a chef for 10 years. I did my first smoke last week just after watching a few hours of your (and a few others, but mostly your) content. It was a meh 6lb brisket (choice, not prime, beginner style), but it came out nearly perfect (chef experience helped me hold a consistent temp as I have worked live fire for about 4 years on a wood grill). Perfect temp, defined and vibrant ring, juicy, pull and bend test were a check. I just wanted to say thank you for helping with all this free info. My BBQ journey has really kicked off. Maybe ill see you on the circuit after covid is over! Again thanks so much!!
You're very welcome! I have 300+ videos of black belt tips you are welcome to watch when you have time. I've had the privilege of training numerous chefs from Disney, Four Seasons, Coast Guard, Weber, Clorox, Bon Appetite, and many other companies who have hired a quack like me who has absolutely no credentials and not a culinary school graduate! I've been doing my cooking school for 10 years and have done 300 small classes. I'm exploring doing Zoom classes soon for my patreons on Patreons.com/HarrySoo as this COVID will be around for a long time so in-person classes are cancelled indefinitely. :-)
You seem like a really awsome person keep living the dream and doing what you do.
Thanks Brandon for stopping by and your kind words. Feel free to tell others that they can master barbecue and spread BBQ love from my channel. Feel free to binge watch my 100 videos when you have time!
Just curious, why did you buy from Sams Club? As opposed from a private butcher or health food store? For higher quality meat. Did you choose choice or select quality as opposed to prime?
For Competition, don't the judges care for the highest quality? Or is it more about the preparation and handling?
Hey Marg, in a sanctioned SCA steak contest, you are provided the steak and it's always Angus beef. So since this is an SCA steak video, I used the same meat you get in a contest. You may get a bad steak so I'm showing you black belt tips to tease the maximum flavor, tenderness, and doneness from the steak you get. The judges will score you on Doneness, Taste, Appearance, Creativity, and Overall Impression. www.steakcookoffs.com/. When at home, I like simple salt only and sear med-rare on cast iron pan. th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Please also see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Looks like the second one is medium well, and the first one was perfect. Must be the lighting. Thanks for the info!
Yes my lighting is bad. Color temp correction in Premier Pro was not right or maybe user error! I'm a NOOB in video editing
looks like medium well , well overcooked
Rufu66 My goal in this video is cook to match the SCA color chart standard for a perfect 10 score warm-pink center which is what you are judged by when you compete against 60+ teams. If the color is off on my video is because I don't have color-corrected lights in my kitchen as it's not a professional studio. I was trying to show tips and tricks for you to cook a better steak regardless of whether you compete or cook for your family. Thanks for watching and please see how a 3X world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I’m a newbie to the smoking and grilling world. You sir, are truly a master. Keep it up.
Welcome to my channel. Feel free to browse my 200+ videos and 30+ Playlists. Ask if you have questions.
Thanks Harry, Watched part 2 a few times!
Hope you enjoyed it!
Great video Harry. You’re a natural born teacher!!
Happy to help you my BBQ brother to master barbecue so you can kick some butt at contests or in your backyard to be a hero!
Your test steak was just perfect for me. I do realize the factors for a competition are different.
Steak #1 was too rare per the SCA color chart which specifies warm medium pink center for a 10 of 10. There are also 4 other criteria you are judged so the color is just one of five (doneness, taste, appearance, creativity, overall impression)
That was really a FANTASTIC video. I have always wondered what tricks were used in competition to gain an edge. Thank you!
Happy to share black belt tips. I'm a newbie so watch a three time Texas champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
@@SlapYoDaddyBBQ , for a newbie, dang you're steaks and technique are PRO.!!! Go kick some BBQ butt.
Sorry but if added all those terrible processed chemicals to a steak and cutting off the excellent flavour producing cuts is what you have to do to be in a competition I have to say no thanks.
@@rogerc23 Hey Roger, these are competition steaks intended to win cash and awards. For home cooking, I don't trim, use salt only, and cook medium rare - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Harry Soo, keep the videos coming! I mostly just bbq for home but I do a competition here and there. Love learning the secrets! Haven't gotten a chance to do a SCA comp but it will happen eventually!
Tha ks for watching Anthony!
I frikin love you tube! I just learned to prepare a great steak from a grand master! Thank you!
Hey Brian, I'm a newbie at steak comps. Watch how a Texas three-time world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. At home, I do no trim, salt, and med-rare th-cam.com/video/emUPgJcQzlY/w-d-xo.html
I'm going to take a SCA judging class next year to be able to judge these things!
Welcome aboard the SCA. There is wealth of information about events and judging classes at www.steakcookoffs.com/
Be aware that you have to eat a lot of steak when you judge. I had to eat about 50 so it's not as easy as it seems. But, it's helluva fun! Happy New Year
I'm going to watch a video with SCA in the title, disregard the description about why the steak is cooked this way for an SCA conpetition, and complain about why salt and pepper wasn't used.
Hey Glenn, I'm a TH-cam newbie and am learning that some folks will skip my thumbnail, skip my title, skip though my video without watching key parts to clue them into the fact I'm showing you how to win an SCA steak contest where there are rules and a meat doneness color chart. Then they jump on me on why did I not use S&P and why did I commit blasphemous things to my steak by putting all that toxic "junk" and ruined a thoroughly good steak. Welcome to the world of TH-cam of full contact tongue-fu sport. Making videos, on some days, is harder than cooking barbecue. In barbecue, all I have to do is control my pit and fire. :-)
Yep... only way to watch it... :-)
The best thing I did to be honest was to let go of the whole grill mark standard, pineapple or otherwise, and constantly rotate and flip the steaks so that there's a deep, rich and even crust. I found that the "only flip once, don't touch it" is not needed...
In any case, thanks for this Harry - been a big fan since BBQ Pitmasters...the contrast between you and Myron Mixon made the show!
Hey Frank thanks for stopping by. Myron is a nice guy and what you see is his TV persona. He's not like that in person. Like you, I like a cast iron or plancha sear when I cook at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Wonderful and eye opening video. I had zero idea how these competitions work. As you have won so many makes you the perfect host here. BTW, save me those “scraps!”
Glad you enjoyed it!
Thank you for making this video. Still a fan. Watching from Detroit Michigan.
My pleasure Sebastian! Thanks for your support.
That was a very interesting video. I’ve never seen what goes into what makes a ‘winning’ steak. Also really liked your trick with the rosemary brush & butter. I believe MSG is fine in small amounts. It’s salt and glutamate. Just like you wouldn’t over salt your food. It’s certainly not the devil some people are making out here.
thanks for watching. Be sure to see how a pro does it as I'm not a SCA steak expert. Texas 3 time world ribeye champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html. At home I don't trim, only salt, and med-rare htps://th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Thisi is where I shot the SCA video NBBQA th-cam.com/video/J2zMcjXO18c/w-d-xo.html
you know what I like on my steak? another steak.
the judges are the real winners. They get to eat great steak for free!
Sound easy but being a judge is not that easy as you have to eat a lot of meat with a poker face. Not all the submissions are delish. Here's me judging an SCA contest th-cam.com/video/J2zMcjXO18c/w-d-xo.html
@@SlapYoDaddyBBQ
ooh, good point. I was thinking "man, that's the life. 75 steaks in one sitting!"
Then again you can forget the taste of bad steak with the next one that's better steak :)
Ah, for the life of a king
@@ianlin4463 life is tough! go eat steak! :-)
That's incorrect I have been a judge and have eaten steak that LOOKS beautiful BUt...heheh
I'd rather be a judge at a steak competition than at a kale salad competition
The generosity of time, technique, and encouragement Masters like Harry gives us amateurs is priceless. I had GrillGrates my gas grill for about 4 years. It’s my burger grill mainly. The GGs also sear steak incredibly quickly.
Wow, thank you Robert! I also use my GG upside down as a plancha
@@SlapYoDaddyBBQ same here for smashburgers
Wow never knew so much work went into a steak competition!! You're a master at your craft! Great video !!
Thanks Mike for watching. Please see my Steak Playlist for many more steak videos.
as the man clearly states its for a competition , everyone thinks there's is the best after a case a beer but that wont cut it for a judge
For some reason unknown to me, numerous viewers don't read my thumbnail, title, and fast forward my video and then tell me that I don't know how to cook steak. As you point out, I'm made it abundantly clear that "THIS IS A COMPETITION STEAK VIDEO"
@@SlapYoDaddyBBQ The only thing I don't like about you Harry is you make your meat so damn good, I just want to copy what you do and not experiment because I feel like, you already did it all. If you can't beat em, join em.
@@jeromestaab3455 LOL Jerome, as I up my game, you up your game without having to lift a finger! More crazy ass experiments coming in Dec. Muahaha! :-)
--> Insert dumb comment about him "ruining the steak".... it's a competition steak guys! Cooked to exact specifications, looks super juicy, and definitely would have flavor. Great video.
Thanks for your support. Spreading BBQ love requires perseverance and patience I am learning! :-)
They don't look ruined...
This is just one more method in a host of variations to cook a steak!
Would Steak Bearnaise be a recipe for ruining a steak, or simply extra fatty, and delicious?
-Reads title
-Watches intro
-Plays rest of video while reading description and comments
"THAT'S NOT HOW YOU COOK A STEAK!!"
This comment section is full of slow brains. Nice work on the video Harry. It's a shame people can't pay attention.
Thanks Mike for preserving my sanity so I could create helpful videos instead of diverting precious time helping the small percentage of attention-challenged viewers.
Excellent video and thanks for sharing your secrets so we can all succeed at home.
Keep spreading BBQ love!
Great video Harry Soo! I’m glad it came up on my feed. I’m always trying to up my grilling game even if the judges are just my family and friends in which case I’m always top chef!
I hope you master barbecue from my channel Jay so you can spread BBQ love in the world
i made ramen today. i even got fancy and put spinach in it.
I’m so Glad you made this Harry. There seems to be an agenda against Grill marks these days. THANKYOU so much for making this video. That is the perfect method to sear and cook a steak
Glad you liked the video. Cooking SCA steak to perfection took a few tries for me to figure out the best approach because cooking it like steak-in-the-backyard is not a winning method. There is a 3-hour argument among the cast-iron grill versus the Grill-grate pineapple marks camps but I personally like the pineapple marks myself.
It's not an agenda against grill marks. It's an agenda for getting a good sear.
Hey Russ, when at home I sear with cast iron pan. th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Thank you Harry, very interesting!
We always liked thick steaks cooked rare, to perhaps med. rare, and with longer cook times, the "cooked" gradient became a bit tough.
After reading an article that discussed how fibrin contracts with heat, and flipping every 30 seconds of so will keep fibrin from contracting severely, we tried it. It worked!
Grilling close to a bed of hardwood coals delivers a crisp mohagany bark that tastes great, and the product is fully tender.
That's my favorite way to do it as well Harry!
These are the best steaks I've ever seen in my life.
Try the recipe and I think you"ll be pleased with the results. At home, I'm too lazy. When I do my steaks for myself, it's no trim, salt only, and sear medium rare on cast iron pan - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Thank you for responding back Harry !
Can’t wait to receive my new order of your famous Rub!!
Have a great weekend!
Hope you enjoy it! Let me know if you have questions on how to use my rub to get championship results. Be sure to view Part 2
Part 2 Steak - th-cam.com/video/_zx-qrdRuac/w-d-xo.html
Wagyu at home - th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Texas World Steak Champion - th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Cooking the perfect steak is not only science, but it's also art. Thank you for your contribution to both institutions!
Happy to be of service Charles. Thanks for stopping by and commenting
Be sure to watch a real pro cooking steak th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Nice looking steaks great tutorial thanks for sharing
Thanks. Be sure to watch how the 3X Texas champion cooks his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Thanks buddy!
That first steak is perfect !!!!! Mabe a little bit rarer 🍺
I agree as that is how I enjoy my steak. In SCA, we are judged on a color chart and the 6 certified SCA judges closely examine your color as warm medium pink center is a 10 of 10. The judges will cut the ribeye in half in the center to grade your color but will eat your rib cap Spinalis Dorsi. It takes skill to do warm pink center and not overcook the rib cap.
SCA color chart
goo.gl/images/gwzth5
Please see how a Texas 3 time world's ribeye champion does his
th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
I really love how you used the rosemary as a mop for the butter. I'm gonna start doing that even just for backyard grilling.
Yes free from the parking lot at the grocery store down the street!
Great video, thanks for sharing. Congratulations on all of your successful competitions!
Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time. You master barbecue from my channel so you can spread BBQ love! :-)
So many people don't know how to read, this is for a COMPETITION steak... much different criteria than just cooking a tasty steak for dinner.
Thanks for reminding viewers. They probably skip my thumbnail "COMPETITION", intro, and jump to the end to tell that's not how you cook a steak at home. Thanks for paying attention that this is a comp video!
every time he says "warm pink center" take a shot
Burp!
Looking at that price makes me cry now in 2024
Hey Harry, how would you marinade/ season BEEF SHORT RIBS? Would you use your beef rub? I read that beef does not need sugar in the marinade? And which WOOD would you smoke it with?? Thanks man.
Great video! thanks for sharing your techniques for a championship steak...it definitely looked perfect to me!
You're very welcome. Give it a gift and let me know how it came out
I love it that to win a competition you actually have to cook the meat to correctly instead of serving nasty raw crap that is so popular on TV.
In SCA contest, judges evaluate you using a color card so to win $1,000, we try our best to nail the doneness to match the card. Our personal preference does not matter. For home, I like simple sear on cast iron pan, salt, no trim.
Another great video Harry! Always a pleasure my friend.
Thanks for stopping by and commenting. Plenty more videos being edited. Keep spreading BBQ love.
Thank you!!!!
Thanks for taking the time and effort to share. I will definitely follow your step-by-step instructions on my next rib eye. And Harry, disregard the haters , this is the only way they know how to contribute as they would never take the time to put on a show (their just electronic hecklers)
Hey David. Point noted. I look forward to positive and non positive feedback as my goal is to spread BBQ love.
Hey, just wanted to let you know that I did my first sanctioned SCA event on Friday night; I used multiple different ingredients (with your Moola Beef Rub being one of them), and to my surprise, I won the son-of-a-B. No idea what I was getting myself into, but now I have a golden ticket that leads me into a land of giants. :). Thanks for the rub, and I hope you and yours are Happy and Healthy!!!
Congrats. I'm so very happy for you. Keep spreading BBQ love.
Thank you sir very technical presentation I learned a lot
Thanks much Will. Be sure to watch a real expert. I can cook competition BBQ but I'm just a newbie in the SCA steak category th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
who here woulda bought the "reduced price to sell" steak lmao
Hey Kugo the Mighty, if I'm see a reduced price piece of meat and I was going to cook it right away, I'm not opposed to buy it if it's the best piece in the meat case. Many times, you can get a great deal. Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
My buddy's dad ages beef, always goes for those or ones close to the exp date. Not sure if that's a normal thing as I don't do aged beef but her, live and let live.
hey kugo
@@sudafedup what’s his process?!
@@Charsi_Escobar roughly this: th-cam.com/video/t4aI_O8kcN8/w-d-xo.html
Ummm the first one looked F'in good to me....
Taste was great but a 8 on the Doneness color chart. Got to score a 10.
So I just finished this video Harry. It explains a lot. I'll be checking out some more on this subject. I forgot to mention that I'll have some of my smoked salmon with us in the boat.
I'll bring the Kewpie mayo, capers, red onions, and coarse black pepper
@@SlapYoDaddyBBQ sounds great.
Grilling stakes for New Years eve. I will be using some of your tips. Heading to the store to buy some of the ingredients shown in this video. Excellent video. Thanks so much for doing it.
Thanks GP for watching. Be sure to watch my NYE porchetta recipe th-cam.com/video/KE3Zh9Acdjs/w-d-xo.html
Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!
Congratulations to Harry for winning the SCA Competition. But winning competitions is - for me at least - so far away from cooking a steak I would eat, that watching this video is for me more entertainment than learning experience. I know I will touch a lot of kindred spirits here (probably Harry as well) when I say I definitely prefer my steaks to taste like steak, and not like all these other additives.
What this says about Harry is that he pays good attention to the DESIRED OUTCOME and then figures out what he needs to do to achieve this outcome, and then he WINS it. So way to go, Harry, and great job.
What this also says is that many competitions of many kinds, of which this is an example, bear very little bearing on practicality. As an example, I am a web designer, and I often receive solicitations to enter some of my websites in this or that web design competition. I go back and I look at the sites that have won in the past and simply shake my head in dismay. Most winners focus only on design and very little on function. Did this SCA competition focus on things other than how good the resulting steak was to eat?
Thanks for this vid, Harry. I've been trying to cook great steaks for many years, and so far, the best way *I* have found to cook a steak I actually want to eat is in this video: th-cam.com/video/s2-RzHO-Jvw/w-d-xo.html which I hope is okay to say here.
I look forward to more of your vids.
Hey David's Tutorials, I agree with you that steak should taste like steak. At home, you should please yourself with steak the way you like it. My video shows one way to try to win an SCA contest so you don''t cook for yourself but for certified judges to win prize money. So the goal is different. www.steakcookoffs.com/. At home, I like simple th-cam.com/video/emUPgJcQzlY/w-d-xo.html . Thanks for stopping by. Good luck with your channel. If you read my blog, I've done sous vide cooking also. www.slapyodaddybbq.com/tag/sous-vide/
That fat you cut off around the side is one of the tastiest parts. When it renders properly.
I don't cut off the fat when I cook at home th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Watch how a three time world champion does his th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Wow thanks
Thanks for watching
Great video Harry! I liked the tip of using cutoff fats to clean the grill..awesome! I would love to be a judge at one of the events.
Thanks Darren for stopping by and taking time to leave a comment. Please goto to the SCA website to learn more about being a judge www.steakcookoffs.com/
Harry, I really admire your patience with these people here. You stated numerous times that this is your "competition technique". You're a good man Harry.
Thank you very much Thomas. I put on 10,000 hours into each meat category to reach perfection so you can guess I'm pretty focused whether its cooking or spreading BBQ love to my TH-cam viewers even if the ignore my thumbnail, title, intro, and outtro. Barbecue may not lead to world peace but it's a good start - Anthony Bourdain 1956 - eternity
Mmmmm...nothing says steak perfection like phosphorus and MSG!
Mmmm . . if you have eaten a McNugget than you've eaten phosphates and MSG my friend. Watch a Texas 3 time world ribeye champion. th-cam.com/video/kQPc2s-CQmk/w-d-xo.html
Ppl freak out about MSG because there was little info on it when it was becoming known. Research has found that there isn't any major known side effects. Just as "bad" as any other ingredient if consumed in excess.
@@SlapYoDaddyBBQ - Lol, I'm sure I've eaten more than my share. I was just being sarcastic, I get the whole competition angle. Sarcasm aside, I bet it's delicious and you wouldn't have to twist my arm to take a bite, I promise you that.