Protein Pros: SCA Steak
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What is the purpose of the string around the steak. Is it simply to give a orientation knot or to hold the steak in a round shape or something else
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Anyone think they can take the defending champion?! You have until August 14th to perfect your technique!
Jonathon I’ll take a raincheck on this challenge.
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I’ll pass. Trim a ribeye?? Get in my belly.
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Sounds like way to much work for me, throw on the grill with steak and roast rub.
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Almost fail!
Already had a ribeye in the fridge for tonight. Thought I’d try the seasoning part he did with letting it sit. Fired up the Weber. Set up for reverse sear. Didn’t take into account that the steak had almost reached room temp.
After a couple of minutes indirect, checked temp, 129, argh. Did a quick minute direct heat each side. Ended up up 148.
Although more done than I prefer the taste was great. Will have to adjust the cook time if I do this again. 60+ and still learning. No pics this time… Happened pretty fast.
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Anyone think they can take the defending champion?! You have until August 14th to perfect your technique!
Jonathon eh…no problem
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Anyone think they can take the defending champion?! You have until August 14th to perfect your technique!
Jonathon I’ll have to pass. I don’t trim fat off of ribeyes either. But his steak did look awesome.
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Almost fail!
Already had a ribeye in the fridge for tonight. Thought I’d try the seasoning part he did with letting it sit. Fired up the Weber. Set up for reverse sear. Didn’t take into account that the steak had almost reached room temp.
After a couple of minutes indirect, checked temp, 129, argh. Did a quick minute direct heat each side. Ended up up 148.
Although more done than I prefer the taste was great. Will have to adjust the cook time if I do this again. 60+ and still learning. No pics this time… Happened pretty fast.
PapaSop I cooked another pair of porterhouse the other night and butchered it, no pink what so ever. Complete disappointment
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We both like rare steak but want the crisp fat and slight bark on the meat.
The solution was to cook partially frozen on a screaming hot charcoal grill
Works great for grocery meat counter steaks, about 3/4 to 1 inch thick -
He cut the best part of the steak off! I guess thats why I could never cook competition…or be skinny
kyle said in Protein Pros: SCA Steak:
He cut the best part of the steak off! I guess thats why I could never cook competition…or be skinny
Agreed, guess that’s why we aren’t judges either
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He lost me at trim a ribeye! I don’t cook for competition. I cook for comfort and get in my belly!
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kyle said in Protein Pros: SCA Steak:
He cut the best part of the steak off! I guess thats why I could never cook competition…or be skinny
Agreed, guess that’s why we aren’t judges either
Ridley Acres but I think I could be a 'judge in training. Where do I sign up?
“Never eat more than you can lift.”
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Ridley Acres but I think I could be a 'judge in training. Where do I sign up?
Jonesy yeah how do we get that job?
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Ridley Acres but I think I could be a 'judge in training. Where do I sign up?
Jonesy I think it would be fun to go and sample all the foods at a competition and judge them and then be able to look at the judges sheets and see how you would compare to what they are looking at.
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Jonesy I think it would be fun to go and sample all the foods at a competition and judge them and then be able to look at the judges sheets and see how you would compare to what they are looking at.
bocephus Yeah, no training, just judge by your own instinct
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Jonesy I think it would be fun to go and sample all the foods at a competition and judge them and then be able to look at the judges sheets and see how you would compare to what they are looking at.
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kyle I agree, taste should be the most important thing not presentation.
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He lost me at trim a ribeye! I don’t cook for competition. I cook for comfort and get in my belly!
ND Mike I agree fat is flavor, only trim after grilling for steaks.
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Also have to remember that we “eat” with our eyes and nose also.
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