SCA Steak Competition from Start to Finish | PK Grill and Grill Grates

SCA Steak Competitions have blown up in the past few years to where there are now over 300 contests a year, worldwide! They are a lot of fun to compete in, don't require a lot of gear and have great payouts for the entry fee associated with them. Join us as Caroline Guy from RTR Grillers and Mark Lambert from Sweet Swine o' Mine shares with us how to cook a competition steak for an SCA contest from start to finish!

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Ingredients:
1 Choice Ribeye with a minimum thickness of 1 1/8”
Butcher Twine
Boar’s Night Out White Lightning Rub
Blues Hog Bold and Beefy Rub
Texas Chrome Rub
Good Butter

Process:
1. Follow Meat Revival How to Butcher and Select a Ribeye for Steak Contests (https://www.youtube.com/watch?v=9PFWc5Lp-GI&t=607s)
2. Feel around steak for hard spots and trim.
3. Check tail to see if it needs to be removed, if so, trim it off carefully.
4. Tie Ribeye up to hold shape being careful not to tie too tightly.
5. Apply a good layer of BNO White Lightning Rub on top, bottom and sides.
6. Apply a light layer of Blues Hog Bold and Beefy rub on top, bottom and sides.
7. Apply a light layer of Texas Chrome Rub.
8. Let rest for about an hour.
9. Get PK grill set up for a cook with charcoal on one side, with Grill Grates over it and an extended rack on the indirect side.
10. When grates are at about 600 degrees, place steak onto grates and push lightly into the grates. Start timer for 1 minute 30 seconds.
11. After a minute and a half, pick the steak up, flip it over and place it in the spot adjacent to where you just had it. Start timer for another 1 minute and 30 seconds.
12. After another minute and a half, pick the steak up, flip it over and twist it to either a 45 degree (for a diamond mark) or 90 degree (for a rectangle mark) and place it on the grill (new area that has not been used). Start timer for another 1 minute and 30 seconds.
13. After another minute and a half, pick the steak up, flip it over and twist it to the same degree you did the first angle and place it on the grill (new area that has not been used). Start timer for another 1 minute and 30 seconds.
14. After a total of 6 minutes cooking, check the internal temperature. The goal is 127-129 degrees to reach a temp that will allow a good carryover temperature to reach the desired doneness.
15. Place the steak on the raised grid in the indirect area and keep track on the temperature.
16. When you reach your desired temperature, pull the steak and brush the top of the steak with a mixture of melted butter mixed with the rub you used on the steak.
17. Let the steak rest for 5 minutes.
18. Box it and turn it in (or eat it and don’t share…..we would not blame you)!

Rubs and PK Grills Available at: www.ssomd.com
Beef: www.creekstonefarms.com

Видео SCA Steak Competition from Start to Finish | PK Grill and Grill Grates канала Meat Revival: a Baptism in Smoke