SCA Ribeye Steaks | How to cook a Ribeye Steak for Steak Contests
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Ribeye Steak Recipe for SCA Contests (Steak Cookoff Association) on a PK Grill
#steakcookoff #ribeyesteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs Steak Rub bit.ly/TheSteakRub
- Thermoworks Thermapen bit.ly/H2QTherm...
- GrillGrates - bit.ly/H2Q_Gri...
- GrillGrates Tool - bit.ly/H2Q_Gri...
- BBQ Gloves - bit.ly/H2Q_BBQ...
Steak Cookoffs are quickly becoming the fastest growing segment of the BBQ world and the SCA is the sanctioning body behind this new phenom.
At an SCA event, one ribeye is turned in for blind judging. It goes in a take-out style container sitting on a foil disc provided by the organizers. There’s no garnish allowed so it’s all about the steak.
First off we need to talk about selecting the perfect ribeye. I’m looking for a steak that has plenty of marbling because that’s where the flavor is. Also I look for the spinalis or “cap” which is where the most tender meat is located. The perfect ribeye should have a large eye and plenty of cap meat for the judges to sample.
When it comes to trimming a ribeye, remove any silver skin or large fat deposits from the edges. Some steaks will have a lip attached on the end opposite the spinalis/cap. I remove this prior to cooking because it’s primarily fat and the appearance looks better (more uniform).
For seasoning I use 3 different rubs. The first is a generous layer of Killer Hogs AP Seasoning (salt, pepper, garlic). The AP needs to work on the steaks for 30 minutes prior to cooking. Place them in a pan and refrigerate or store in a cooler. Just before grilling, hit each steak with a layer of coarse ground Killer Hogs Steak Rub followed by just a touch of my Killer Hogs Hot Rub. This one has a little extra pepper which brings some heat and gives the steak color.
In SCA contest I cook on a classic PK grill. It’s the perfect grill for cooking steaks and when you add a set of GrillGrates, you can’t beat the appearance.
Start a chimney of charcoal 1 hour before the steaks go on grill. As soon as the coals ash over (about 30 minutes), add them to the PK and let the temp skyrocket to above 500⁰ at grate level. I like to give it another 30 minutes before I start to cook.
The turn in window last for 30 minutes in an SCA contest, so you have plenty of time to cook 2 ribeyes. Place each steak on the GrillGrate and cook for 2 minutes, give the steak a 90⁰ turn and continue to cook for another 2 minutes. This technique creates a perfect diamond pattern on the surface.
After a total of 4 minutes, flip the ribeyes over and set timer for 1 min 45 sec. Before closing the lid baste each one with melted butter seasoned with a touch of AP (I keep this warm in a small pot on top the grill).
At this point internal temperature is crucial because the steaks have to be cooked to a medium doneness (warm pink center). Use a Thermapen and take them to 128-130⁰. When they hit this temp range remove each steak from the heat, brush on a little more melted butter, and let them rest for 5-7 minutes before placing in the turn-in box.
Connect With Malcom Reed:
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Malcom gives me a sense of peace. I love his voice and how he talks.
He sounds like every guy I know, I guess its because I also live in Tx
@@ColonelBragg dude same lol just from the voice I'd swear this dude was one of my uncles 😂
1:17 That is so beautiful, I cried.
Hey stud I'd just like to say THANK YOU SO MUCH from bottom of my heart. Used your technique I won the steak portion of Great American BBQ Tour in Alamosa, CO this past weekend. BBQ22.
I watched this video a couple weeks ago, and decided to checkout what SCA was all about. I found a comp near me, so I decided to register. Today was the event and I placed 8th overall, and had a really good time.
Nobody is greater than Malcolm. A master without doubt. Thank you for all these tips.
dear Lord, please allow me to be a judge of this contest. Amen
No shit dude, no work...just beer and good vittles.
so are you a judge now?
Amen.
Lars Kraus
Atheist alert!
I like that me too i like to be a judge 👍
My mouth waters every time i watch his videos but i can’t imagine being at a cookout with hundreds of people that can cook like him 🤤
I did something like this on Friday. I gave one to my ex. She said it was the best steak she ever had. What I did I see in a bunch of Malcom's videos. AP seasoning that I made, salt, garlic, pepper in the ratio of 1, 1/2 and 1/4 with a dash of oregano. I took them out of the refrigerator and let them sit at room temps for an hour before I cooked them. My personal choice is any store bought Montreal steak seasoning. Chicago style is similar, but I use the Montreal. And I patted the seasoning into. And we pretty much hate each other, and it was the best she ever had. So, credit to Malcom on this.
We had our first ever sca steak comp here in Australia a few months back. we really enjoyed ourselves and cant wait for the next one. thanks for the tips malcom
Just grilled my personal best steak after watching the video, taking some techniques and buying the AP seasoning and the steak rub. Was just for home use, not a competition, but definitely helped me up my game.
just use salt, pepper,, garlic. Same thing but way cheaper. The best steaks just need basic seasoning
hands down the best video on how to cook a ribeye, thank you
Great insight on how the steaks are presented and judged. Thanks for sharing.
Always stoked to see a Malcom Reed video pop up in the feed! That rib eye looks perfect!
My wife absolutely loved this combination of spices on the ribeye. It's our favorite way to do steak now
Just a quick comment. I am a SCA judge. Placement in the box is really more important than mentioned in your otherwise GREAT video. You should place the steak with the spinalis dorsi muscle (the Rib Eye "cap") toward the front (opening) side of the box. The steak will then be cut directly across the middle (parallel to the box hinge) for the judges to score how well you hit the target doneness (slightly more done than true medium rare is the SCA target, we use color photos to match the color). Then the portion of the steak closest to the front (which is where you want the prime spinalis dorsi "money muscle" to be) gets cut into bite sizes for the judges.
Steaks are judged in this order:
1. Appearance before slicing. Grill marks (when present), Maillard effect (nice crust), etc.
2. Doneness. Steak is sliced in half and the interior compared to photo examples of correct doneness.
3. Taste. The flavor profile. Probably the most variable as each judge is using their own experience and likes here.
4. Texture. The "mouth feel" of the bite the judge is tasting, tenderness for example. And the primary reason for having the spinalis dorsi in front of the box so it is the part cut up and tasted.
5. Overall Impression. All the other aspects taken as a whole.
Just thought I would add that little bit of info.
Man I miss my PK! I had a 1969 PK that I inherited from my grandfather in the '90's. It fell off the back of my pick up during a move in '02. That was 15 years ago, I suppose it is time to finally replace it.
you had a grill that lasted you 25 years? Holy cow I had a full size char griller and that thing fell apart in 10.
Confession, I've watched this video over 30 times and I keep learning something new. Thank you!
So very kind and humble of you to share every technique and secret you have. You've blessed some Family and group meals at my house I promise you that Sir! Thank You!
Thank you Malcom Reed greatly appreciated you have helped me more than you will ever know I certainly do now realize that there is more to grilling steaks than just throwing them down and cooking the snot out of them
I prefer a cast iron/flat top overall sear compared to the cross hatch grill marks. I've been using the GrillGrates accessory lately and love using the flat side for my steaks. I can have one of the grates regular side up and use it if I want some grill marks on there also.
Anyone who has not tried Melcom's Rubs, I highly recommend it!!! Best AP rub ever!
+Jay-Agreed! I have a few of his rubs but I seem to keep going back to the AP...I use that stuff on just about everything I put on my grill. It's great on grilled vegetables and Kabobs, too.
I just love the Killer Hogs rub...its the BOMB!!
The AP rub is my go to base layer on basically everything now.
Your the man my husband watches every thing single video of you
You have been so much help with my outdoor cooking thanks I've done a few of your tricks and they turned out just great
This channel is owesome... BBQ MASTER... thanks god I just found this.
Malcom, thank you. I did these tonight and they were amazing! I used your spices and would recommend anyone reading this to get them. Again, amazing.
Congrats on the 1st place win! Way to represent PKgrill!
Malcom, I like to flip my grill grates upside down and cook over the flat side. It gives the steak a nice crust over the entire surface. You sacrifice the cross hatch marks, but we all know that's just for show. I do burgers this way too
I want a Ribeye for breakfast now
Fuck you. Just because I’m not a diabetic cardiac nightmare doesn’t mean I don’t know how to cook
@Righteous Freedom USA 1776 you sound like a barking eating vegan !! lol
Ribeye and eggs man.
@@tax905972 he's still probably not till this day
Man, that's one good looking steak! There's a reason SCA uses ribeyes - best steak cut there is! I wouldn't have thought to put a spicy bbq rub on a steak, but after seeing you do it and thinking about it for a minute...it actually looks pretty good, I think I'm gonna try it!
Thank you Malcom! My Ribeyes turned out perfect today, thanks to you!
I love your channel and all the great insites you provide!
Best videos ever. Nobody can compete with this man.
I have never seen a more perfectly cooked medium steak just from the grill. Gotta give you that one.
Love Malcolm. Great ideas, good food. Love the channel. Hands down one of the best BBQ and cooking shows out there. He’s really helped my cooking game 👍
Malcolm my man! Thank you for sharing all of your secrets with all of us backyard bums! Your recipes and techniques are always 2nd to none! Keep doing what you do and I wish you much success in all of your upcoming comps! Your channel is truly how to BBQ right!
I tried this method today and it was the best steak I’ve grilled yet!
I've been wanting to get into one of these competitions. My go-to rub combo is your steak rub with Heath's pecan rub. I love the taste, and it's been a huge hit with everyone I cook for with it.
Your videos are better than therapy!
That grill grate and spatula are pretty awesome.
I dont eat meat much but I bloody love these videos man so good
You have the best cooking channel period. I've learned how to smoke/grill from watching your videos. Thanks for taking the time to make them. I might have to pick up a few ribeyes at the store tomorrow and give this a shot.
I don't know how in the world he get that meat to turn out so tender and juicy. Undoubtedly it pays to start off with a high quality cut of meat from the very start. It's worth it in the end.
Done a few rounds with quite a bit of success... I had to subscribe because I tried this recipe specifically and you are the real deal!
Gonna cook me a ribeye tonight using Malcolm’s method. Yummmm👍
Thank you Malcomb for the SCA and using the PK in your video!
Looked great. I always assumed judges would want to see a medium rare over a medium througout
Malcolm, all your videos are great! I just picked up my first smoker a week ago and love your vids for gaining info. Keep em coming!!!
Malcom, you are the KING! Man those steaks look great.
Thanks for teaching us .... We love your video!!
Great video. I just attended a SCA steak contest today for the first time and it was neat to see. I didn't cook but just observed. There were 25 teams at this one and probably 20 of them cooked on a PK. Most used the classic PK but there were two teams that used the PK 360 and the team that came in first used a 360. The winning team also had a PK classic but said they liked using the 360 better because it was more fuel efficient. All of the teams that I saw participating used grill grates as well. I have all of Malcom's rubs so I'm going to try his method for cooking ribeye's and see how they taste. I also have a PK classic and 360 with grill grates so I should be good to go.
thanks for the heads-up about the SCA I didn't know there was such a thing I just joined today and I'm going to attend the nearest next competition super excited thanks again
Big Mike FAM #goodluck
Wish there was an event in NC.
Good luck Big Mike.
Very nice Malcolm. I just told my wife we should have Rib Eye for supper :) (This is my first comment on your videos, but i enjoy them all!!) thanks for doing them.
+Lasse Elwin thanks for checking them out!
Some great tips here! Thanks for sharing I learnt some new tips today ! Love the butter baste method
I LOVE THIS CHANNEL! Thank you Malcom & team for so many wonderful, educational, and informative videos!
Thanks for all the great Rib-eye Steak grilling tips. Beautiful grill marks
I will definitely try them out on our Satdy Nite steak night.
Great video! I love the example of the grill marks.
World class cooking. Making it look easy again
Excellent presentation. Great job.
I watched you last night and Troy Johnson says hello! he is a good friend of mine!
Great video! Just ordered your complete gift pack. Gonna try your seasoning method on a couple of ribeyes next weekend!
Great video 📹 thanks for sharing the BBQ Love
Great SCA video!!
I love this video. My team just won 1st in an SCA event here in Amarillo Texas. Hope to make it to Fort Worth in Feb to compete in the National Qualifier.
I'll see you there - but it's in October for the SCA event
I have no idea why I said Feb. Yep October. Hope to meet you there.
Good luck JD
Good luck!
Yeah but a lot less competition in February. Congrats on that win though.
Will always be a follower brother
🤜🤛
HowToBBQRight
Please move up here to Wisconsin!
Just ordered the steak cookers rub kit, can’t wait to grill some steaks with them!
Fantastic video! Very informative and it’s obvious you love to (and can) cook a great ribeye!!
You look like you love your work man. That is awesome.
LOOKS GOOD salt is favor and it helps tenderize too
Malcom, you rock.... rib eyes this weekend!!!!!!!!!!
Those grill Mark's are legendary. I need to get some grates
Great video Malcom.
Those steak cookoffs look like a great time.
Awesome job Malcolm. Lots of good info thanks!
Great video Malcolm, as usual.
This man can cook! No debating that🤤
Malcom, You know what you are doing!!!
Looks amazing. I tend to prefer a little more crust on a steak though, which you really need an open flame to achieve. Probably not as visually appealing in a competition however.
That fork spatula thing was awesome
Another awesome video! Thanks for sharing your knowledge. I just placed my first order from you as well. Looking forward to trying your products.
Great channel man.
You are a grill master! You legend!
I'm a medium rare guy, but yours looks pretty damn good.
Ehh I like medium but I will eat med rare
man, your channel is fantastic.
best guy doing directionals love you brother
Over the top, Malcom. Great video and even better information. You da Man.
your videos are awesome! I'm going to have to try some of your recipes soon!
I ordered the rubs, just grilled a ribeye... delicious!!
It makes me happy seeing Arkansas in a video.
Malcolm could cook a army boot and it would taste like a steak! Well done ! Thanks!
I've never seen raw seasoned steak look so good.
Hell Yeah Malcom !
What a great steak video. Daygum Malcolm. Anything you can't cook.
is that a pork chop in your thumbnail?
Anyone looking at the PK360 go ahead and get it. Great Grill!
BBQ Sandwich if you want an outdoor oven yes if you want a grill that also smokes adequately the PK360 is better. I have both. I like both. But portability and as an all around grill the PK360 is great and does not weigh a ton.
You haven't lived until you smell one of these SCA contests!! 100's of cooks grilling steaks in a matter of about 30 minutes.
Ur awesome man. Great info and ur not afraid to share. Good job.
PK representing Little Rock!
Great informative video Malcom. Thanks for sharing.
Great vid and looks tasty. Thanks for sharing these awesome tips.
It looked very nice
Man o Man , does that ever look delicious . New subscribed and now notified. Awesome tips and great recipe. Thanks for sharing .