SCA Steak Competition from Start to Finish | PK Grill and Grill Grates
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- SCA Steak Competitions have blown up in the past few years to where there are now over 300 contests a year, worldwide! They are a lot of fun to compete in, don't require a lot of gear and have great payouts for the entry fee associated with them. Join us as Caroline Guy from RTR Grillers and Mark Lambert from Sweet Swine o' Mine shares with us how to cook a competition steak for an SCA contest from start to finish!
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Ingredients:
1 Choice Ribeye with a minimum thickness of 1 1/8”
Butcher Twine
Boar’s Night Out White Lightning Rub
Blues Hog Bold and Beefy Rub
Texas Chrome Rub
Good Butter
Process:
1. Follow Meat Revival How to Butcher and Select a Ribeye for Steak Contests ( • SCA Ribeye Steak | How... )
2. Feel around steak for hard spots and trim.
3. Check tail to see if it needs to be removed, if so, trim it off carefully.
4. Tie Ribeye up to hold shape being careful not to tie too tightly.
5. Apply a good layer of BNO White Lightning Rub on top, bottom and sides.
6. Apply a light layer of Blues Hog Bold and Beefy rub on top, bottom and sides.
7. Apply a light layer of Texas Chrome Rub.
8. Let rest for about an hour.
9. Get PK grill set up for a cook with charcoal on one side, with Grill Grates over it and an extended rack on the indirect side.
10. When grates are at about 600 degrees, place steak onto grates and push lightly into the grates. Start timer for 1 minute 30 seconds.
11. After a minute and a half, pick the steak up, flip it over and place it in the spot adjacent to where you just had it. Start timer for another 1 minute and 30 seconds.
12. After another minute and a half, pick the steak up, flip it over and twist it to either a 45 degree (for a diamond mark) or 90 degree (for a rectangle mark) and place it on the grill (new area that has not been used). Start timer for another 1 minute and 30 seconds.
13. After another minute and a half, pick the steak up, flip it over and twist it to the same degree you did the first angle and place it on the grill (new area that has not been used). Start timer for another 1 minute and 30 seconds.
14. After a total of 6 minutes cooking, check the internal temperature. The goal is 127-129 degrees to reach a temp that will allow a good carryover temperature to reach the desired doneness.
15. Place the steak on the raised grid in the indirect area and keep track on the temperature.
16. When you reach your desired temperature, pull the steak and brush the top of the steak with a mixture of melted butter mixed with the rub you used on the steak.
17. Let the steak rest for 5 minutes.
18. Box it and turn it in (or eat it and don’t share…..we would not blame you)!
Rubs and PK Grills Available at: www.ssomd.com
Beef: www.creekstonefarms.com
that was a great explanation and walkthrough. Thanks so much. Id love to see this exactly for all competition meats.
+Steve Allen good idea!
Not sure if I liked the talking hands or the red pichacu more. Seems like those SCA contests are pretty quick or else there is a lot of beer drinking/story telling time. Love that you guys keep pumping out great videos. I know it is a lot of work but you are helping us all out and your work is appreciated.
+That Food Life thanks so much!!!
You should get on their website and check it out. Soooo much fun!
Very informative video. Definitely got me thinking about trying the SCA cookoffs.
They are getting big and seem to be a lot of fun. Thanks for the support!
Hopefully one day the SCA will judge more on the taste of the meat instead of the rub and the appearance. Until then these guys are just playing within the ruleset and playing to win. Epic video, Cheers
+Адам Томпсон sometimes the best tasting steak is the simplest!
Thanks for the awesome video! I appreciate good instruction!
+Rod Nixon thanks for the feedback and support!
Great Video, answered a lot of questions!!
Thank you for the Support!
TFS! Great tutorial!
Thank you for the Support!
Looking good!
+Shawners Silvers thanks for the complement!
24:20 - Garontee that steak is UNDER because it looks Med-Rare and really good.
Awesome!
Thanks for the love!
"Grill marks make the steak taste better?" LOL
Grate video!!!
Thank you! And thanks for the support!!
Nice Video
+BULLNOSE BBQ thank you for the support.
Dumb question but what do y’all do with the used coals after the competition do you have to bring your own ash bin or ?
+Russell Covos most contests have coal bins to put the hot/used coals in great question.
Where did u get raised rack
It's a product from PK Grills. You can get one from them.
Cool
+George Bowman thanks for the support!
What internal temp are you striving for to get the warm, pink center?
What’s the SCA turn in temperature and do you foil pouch your steak for carryovers before turning in steak thx much
Medium is the goal. It has the smallest window so that makes it that much harder to hit.
Can you share the seasoning you used. It was hard to catch
Sure! 1. Boars Night Out White Lightening 2. Blues Hog Bold and Beefy 3. Texas Chrome Rub. Hope this helps.
I found what TH-cam should have shown me
+Whatever you mean glad you did.
Maybe it’s just personal preference but cast iron skillet is more flavorful since you catch all the juices and can baste your steak in its own juices.
Loved the video!
+V. Gregg Undercover1566 thanks for the support. Cast iron is PDT too!
So all vents open?
Open enough to get the desired temperature. That may require you opening them all the way, it may not...depends on the weather.
Which Texas chrome
+Bill Vaughan the BBQ Rub.
what does the string do?
Helps hold the shape after trimming. Just have to remember to remove it before turning it in. Thanks for the support.
@@MeatRevivalaBaptisminSmoke since i just bought $10 .00 worth of string i'll have to try that.
Let us know how it turns out.
How much charcoal do you use
+Michael Walker we used about a chimney full for half of the base. It wa set to one side like an indirect setup and was pretty much all glowing hot.
Ok sounds good thx much
What is the accurate SCA turn in temp some say 140 to 142 after carry over also is it good to foil pouch steak for carry over
They sell a grill grate tool for picking up the steak off the grate instead of using your hands.
+martin s for competition it is about quickness and accuracy of placing the meat back down which is why they use their hands.
@@MeatRevivalaBaptisminSmoke makes sense. Thank you.
Please leave off the music so we can hear everything you say. Also the parts she cut off goes to my dogs when I grill this at home.
+FRED WILEY thanks for the feedback! We will look at that in the future!
The woman messing with the steak just makes me nervous. She's obvisouly a novice that THINKS more than DOES.
kill the abnoxious guitar track. ruins the video
Thanks for the support!
@@MeatRevivalaBaptisminSmoke no problem, loved it other than that!
What a crappy competition! You have NO frigging idea, how to Trim a steak!!!
Trimming a steak for home cooking is very different than for competition cooking. We just wanted to show the competition side. Thanks for the support.
And you obviously have never cooked in a BBQ or in this case, steak comp. All have presentation needs. Home cooks vs Comps are two different things!