Protein Pro: How to make a SCA competition steak
Protein Pros: SCA Steak
Learn how to make Steak Cookoff Association competition steak with Walton's, Meatgistics and James Richard, 2019 Walton's Steak Cookoff Champion. Watch the video, read the guide, and then post your questions or comments below.
Diamond Grill Marks
SCA World Champion Steak Rub
SCA World Champion Texas Rub
Grill Grates for PK-TX Grill
The ribeye comes from the upper rib section of the cow. It is a fatty, flavorful cut of beef. Two muscles make up the ribeye steak: the spinalis Dorsi and the longissimus Dorsi. The longissimus Dorsi is the meaty part of the ribeye. The spinalis Dorsi houses the fat cap.
How to Pick a Quality Ribeye
Look for a bright red cut with a wide ribbon of fat that collects towards the center. There should also be a layer of fat on the edge of the ribeye. To check for freshness, look for white fat marbling.
Select a good cut of meat. Trim the fat and shape the ribeye. Trimming the fat should take a decent amount of time! You’re going to want to take your time and shape up your steak properly. Once you’ve gone around the outside with your favorite butcher’s knife, tie a string around the perimeter of the ribeye.
Pull a decent amount of string out, you can always trim it later. Tie it snug, but not tight. Go around twice. Use a knot to identify location once on the grill for consistency. Next add toothpicks to keep string in place. James likes to use 8 toothpicks. Using one on top of the string, and once below at the same spot around the steak. Be sure to have someone else look over your steak if you’re the forgetful type. Any steaks with strings or toothpicks will be an instant DQ!
Seasoning the Steak
Start with the SCA World Champion Texas Rub. Start with the sides and work around the edge covering the steak with seasoning. Then, move to the top and bottom of the steak and cover the surface while gently pressing the seasoning into the meat. Use the SCA World Champion Steak Rub. Cover the sides and edges, then move to the top and bottom. James recommends seasoning a good amount. Judges only take the smallest of bites. You want to stand out while following certain guidelines already set in place. Don’t be afraid to mix it up! Allowing for subtle uniqueness might be just the thing the judges are looking for.
Grilling the Steak
Spray the PK-TX Grill with Duck Fat, covering the grill surface. Also, use a spray on the ribeye with Duck Fat lightly. This will help set those lines and add that char to the outer steak we like. Set the knot in the fixed location on your grill grates. In the video, you can see James sets his steak’s knot location at the same marks purposefully on his PK. This is to ensure the diamond pattern sear marks.
Press the steak gently, close the lid and cook for 1:10. Rotate the steak, clean the grill area and place the knot to make a diamond pattern, and cook for 1:10. Flip the steak and repeat. Be sure to be lightly spraying the steak between flips. You will work your way into your own rhythm with this, trust me. Don’t be afraid to handle the steak, gently of course! Cooking times between cooks will vary! But we are looking for the perfect medium temperature. That’s what SCA judges look for.
Once nice grill marks have been made, take the temperature of the steak. If the steak is not up to 129-140 degrees Fahrenheit, set the steak on the cool zone, away from the middle of the grill, to warm it up.
Pull the toothpicks from the ribeye. Then remove the string. When boxing, place the spinalis towards the end the judge will open on the box. are the cap of the Ribeye. It’s the most flavorful, most marbled, and most tender part of a ribeye. Once the judge cuts the steak in half it should reveal a nice, medium, pink center.
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Check out Interview with James!
Watch James Richard at Noob’s BBQ and More YouTube