Protein Pros: SCA Steak
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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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I want a steak
Life is a Garden - Dig it.
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I want a steak
lkrfletcher this community makes me so hungry throughout the day
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Jonesy yeah how do we get that job?
Ridley Acres you can actually take a class and get certified to become an SCA judge! https://www.steakcookoffs.com/Class
-Patrick Barnes
- Digital Marketing Specialist at Walton’s
Yeah, well, that’s just, like, your opinion, man.
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Ridley Acres you can actually take a class and get certified to become an SCA judge! https://www.steakcookoffs.com/Class
PatrickB What a delicious idea
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Another thing i didnt care for is the amount of seasoning he dumped on, give me the BEEF!!
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Another thing i didnt care for is the amount of seasoning he dumped on, give me the BEEF!!
twilliams I agree, a little seasoning to enhance the flavor, but I want to taste a good steak.
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Here is what the SCA looks for from their site:
Steaks are judged on Appearance, Doneness (Medium), Taste, Texture
and Overall Impression. Tie breaker: Taste, Doneness, Texture, Appearance, and Overall
Impression.https://www.steakcookoffs.com/resources/Documents/2021 SCA Steak Rules.pdf
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