Oh MAN!!! Outstanding instructions and video! Drooling in progress. Plus, I saw the Jealous Devil lump in the background. I love that stuff! Hard to find though....
Outstanding presentation, Robby!! Very good explanation on how to grill at an SCA level. I love grilling Ribeyes, which have always been my favorite steak (especially bone-in)!! Grill Grates are awesome; they provide that WOW factor when you serve steak to your guests. Thanks for sharing.
I just discovered the OKC-location store. GREAT inventory and the largest supply of seasonings I've ever seen.: been spending way too much of my allowance there........
Thanks for a great video! - I have figured out where to get the Grill Grate but.... can you tell me where I can get the elevated rack you use to finish them off? - thanks
He obviously knows more than me, but that 137-138 really surprised me. I'm always hoping it doesn't over cook at the rest so I pull at 127. Really fun. I hope to do an SCA someday. Fun video.
I was thinking the same. I did a practice cook last weekend and brought it to 133* (outside temp was 26) and let it rest for 10 mins before slicing. It was actually a little more done than in this video. Going to have to keep practicing and taking notes. Keep in mind, outside temp will affect your finishing temp.
I’m in the specialty coffee world and this is by far the best thing I’ve found all week 😂❤ I refuse to believe I’m the only one in this position ever seeing this video😂
Do you have a link for that rack he placed the steak on after it came off the grill grates? It looks like the legs of the grate fit well on the grill grates
I just watched this video and am ready to apply some of those techniques on my feeble attempts to put out my next steak. I noted that he cooked it to about 137 when he pulled it. It appeared to be a good medium color. My issue is that the wife and I both prefer medium rare so I was wondering at what temp I should pull the steak to achieve that using your method without having go beyond medium rare during the resting period. Thanks in advance.
Really Interesting grate setup ! I’d be worried about that white smoke though , doesn’t that mean the charcoal isn’t burning clean yet ? Either way , looks damn good . Nice work boys
Hi Travis - that was a specialty sauce Im not sure if its generally available. Call Champion BBQ Supply in Amarillo TX to see if he has it in stock. Thanks!
Hot damn that looks good. I like medium well done I don't like it bleeding it makes me sick to think about what you can get if it's not cooked where the animals came from? It doesn't matter what's in it if you cook it good especially chicken and pork but who knows what could be in beef if you like it bloody someday you might pay
@@shaunl446 "No such thing as a "prefect medium" steak because "medium" is OVER cooked. And I don't overcook steaks just to win a ribbon, plaque or trophy from some "judge" that "qualified" by taking by paying $60 and sitting through a couple hour class. That does not make anyone an "expert" on judging steak. It lets someone eat all the free steak they want at "events" for that $60 judge class and I know that because two guys and their wives in Hurst have done it. Ha.
World Champion? You've got to be joking surely? A Japanese Wagyu steak is the best in the world, where is the Japanese contestant? Where is the South African contestant? What about the Brazilian, Australian, New Zealand, Argentine or Singapore contestants? Oh that's right, you wouldn't know where those countries were or that some of them even have cattle! Another American clown show..... yerrrrrr............
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Oh MAN!!! Outstanding instructions and video! Drooling in progress. Plus, I saw the Jealous Devil lump in the background. I love that stuff! Hard to find though....
Best steak cooking video I've ever seen.
Very nice Robby! We appreciate you- Mr. World Champion!
Grill Grates makes it GREAT!!
Thank you so much Robby for generously sharing your years of experience & knowledge, you are an absolute LEGEND.
I appreciate that!
Outstanding presentation, Robby!!
Very good explanation on how to grill at an SCA level. I love grilling Ribeyes, which have always been my favorite steak (especially bone-in)!!
Grill Grates are awesome; they provide that WOW factor when you serve steak to your guests.
Thanks for sharing.
He knows his stuff !
This is the best video I have seen on the subject by far
William Cook thank you!
I just discovered the OKC-location store. GREAT inventory and the largest supply of seasonings I've ever seen.: been spending way too much of my allowance there........
This video just makes me want to take on the added stresses of SCA at comps. HE MAKES IT LOOK SO EASY!
Jess - go for it - you can do it! That's the beauty of the SCA Events, anyone can cook a steak.
@@SuckleBusters oh you guys are so sweet!
I'll be sure to use your rubs when I have my next comp. ❤️
Awsome vid steak looks great gonna try it out later.
Thanks for a great video! - I have figured out where to get the Grill Grate but.... can you tell me where I can get the elevated rack you use to finish them off? - thanks
Thank for the great tutorial. What weight "steak weight" do you prefer to use?
Sorry - the steaks are precut at the competitions, but for personal cooking 1" - 1.5" thickness is my preference.
He obviously knows more than me, but that 137-138 really surprised me. I'm always hoping it doesn't over cook at the rest so I pull at 127. Really fun. I hope to do an SCA someday. Fun video.
I was thinking the same. I did a practice cook last weekend and brought it to 133* (outside temp was 26) and let it rest for 10 mins before slicing. It was actually a little more done than in this video. Going to have to keep practicing and taking notes. Keep in mind, outside temp will affect your finishing temp.
The SCA mandates medium. If you turn it in under or over, it’s a deduction.
Valuable information, thanks for sharing! When a world champ shares his process, it's a valuable gift!...
Teamwork! thanks for watchin
Beautiful, thanks for all the great tips.
Great presentation!!!!
Glad you liked it!
I’m in the specialty coffee world and this is by far the best thing I’ve found all week 😂❤ I refuse to believe I’m the only one in this position ever seeing this video😂
Welcome!! Thanks!!
Great video and presentation. Im ready to go out and compete. Cheers yall
awesome vid dood!!!!
Nice video! I think im up to speed for my first SCA comp 👍
Excellent SCA video ! Well explained !
This is the best video !
Great video. A lot of good information on this video. The steak looks delicious.
It was so good!!! Thank you for watchin
A lot of great knowledge being shared here. Thank yall
Thank you for the video, very helpful!
great cook and info keep tubing
That should be the first video in search results on "Steak", and the last.
Solid cook tips
Do you have a link for that rack he placed the steak on after it came off the grill grates? It looks like the legs of the grate fit well on the grill grates
Any of these will work: www.amazon.com/s?k=baling+rack&i=garden&crid=9E6SZPUF5CXJ&sprefix=baking+rack%2Cgarden%2C119&ref=nb_sb_noss_1
I just watched this video and am ready to apply some of those techniques on my feeble attempts to put out my next steak. I noted that he cooked it to about 137 when he pulled it. It appeared to be a good medium color. My issue is that the wife and I both prefer medium rare so I was wondering at what temp I should pull the steak to achieve that using your method without having go beyond medium rare during the resting period. Thanks in advance.
Pull it at 125-127 it will shut up another 5 degrees during resting
Leigh I give it about 5 degrees of rise during the rest period on average with a hot grill.
@@Rob-sl7dz Thank you.
I feel like you were about to say Medium rare then saw it was medium. Whats the temp supposed to be?
Ribeyes should ALWAYS be cooked Med-Rae. For some unknown reason these SCA DOPES require Medium.....and is OVER cooked.
Really Interesting grate setup ! I’d be worried about that white smoke though , doesn’t that mean the charcoal isn’t burning clean yet ? Either way , looks damn good . Nice work boys
I like the duck fat spray
cheers
I can't seem to find the brand of worcestershire sauce he uses, and I can find it on his site. What brand and where can I get it?
Hi Travis - that was a specialty sauce Im not sure if its generally available. Call Champion BBQ Supply in Amarillo TX to see if he has it in stock. Thanks!
do you cut the steak before you turn it in or do they?
No cut before turn in. :)
Wow 😊 Absolutely Amazing. I learned a lot Thank y’all so much!! I’m grilling Rib Eye Steaks On My GrillGrates Today 😇🥩😎
Just make sure and dont OVER cook them like SCA requires (Medium).
Thank you Mick
Where can I find the elevated grate you use in the video?
hi there @championbbqsupply in Amarillo Tx. ;)
Can you provide a source for the steak weight? Thanks!
Where do we get the link for the worchestire sauce?
I know that Robby stocks this in his store, you can call them to order, Champion BBQ Supply, Amarillo TX.
nice, thanks
What is the brand of the steak press/weight used in this video?
Spray on meat ?
Hot damn that looks good. I like medium well done I don't like it bleeding it makes me sick to think about what you can get if it's not cooked where the animals came from? It doesn't matter what's in it if you cook it good especially chicken and pork but who knows what could be in beef if you like it bloody someday you might pay
What's an SCA stake
Steak Cookoff Association. Steak competitions...
wow
Indeed, WOW. Thanks!
This and all of competitive bbq might be just ocd
🙋💞good~~🤩🤩🤩👋👋🇰🇷
I dropped my stake 🤦🏻♂️🤦🏻♂️
The mellow monday natively x-ray because chinese metrically bow towards a statuesque editor. sassy, late block
Way too long.
I do it 3 min a side. Enjoy it. Then go back to shovelling coal.
Pull @ 138 and then rest for 5-10 minutes? Congrats on OVER cooking that steak.....
Santos is wrong. Perfect medium for SCA standards
@@shaunl446 "No such thing as a "prefect medium" steak because "medium" is OVER cooked. And I don't overcook steaks just to win a ribbon, plaque or trophy from some "judge" that "qualified" by taking by paying $60 and sitting through a couple hour class. That does not make anyone an "expert" on judging steak. It lets someone eat all the free steak they want at "events" for that $60 judge class and I know that because two guys and their wives in Hurst have done it. Ha.
@@jaysantos536 you are awesome. Thank you.
@@shaunl446 You are welcome!
Do you enjoy being That Guy?
That steak is not cooked. Disgusting.
World Champion? You've got to be joking surely? A Japanese Wagyu steak is the best in the world, where is the Japanese contestant? Where is the South African contestant? What about the Brazilian, Australian, New Zealand, Argentine or Singapore contestants? Oh that's right, you wouldn't know where those countries were or that some of them even have cattle! Another American clown show..... yerrrrrr............
Yes, he is a World Champion. If you think you can beat him, then just enter next time and do it.