NOTE: This video shows how-to win an SCA ribeye contest, with SCA judges, and following an SCA color doneness chart. Please DO NOT say that my method is wrong and that salt and pepper, no fat trim, medium-rare is the proper way to cook a steak. I know that ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html. This is a COMPETITION STEAK video. See SCA 3X world champion ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. See where the SCA contest is held ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html. If you are commenting on MSG, please see my explanation below. MSG - If you have eaten a McNugget, you're ingested MSG which is the sodium salt of glutamic acid. Glutamic acid is naturally occurring in your body as that is an amino acid of the 20 amino building blocks of protein and of on Earth. The sodium salt is MSG which your tongue has a taste receptor for. That's why certain foods like spaghetti sauce, burgers, ceasar salads taste good. You have 2kg of glutamate in your body and the fact that you can read and understand my reply is because glutamic acid is a neurotransmitter among the neurons in the human brain. It also tastes good. So, in correct dosage, MSG is safe as it's naturally occurring in many foods. I'll make a full video to explain MSG soon.
If you describe a seasoning with "correct dosage," then it's probably not a good idea to eat. Chemically speaking glutamate wreaks havoc on your body if it gets out of a very delicate balance with other neurotransmitters. What about histamine? That's almost identical to the base amino acid histidine, but an overload of this molecule will kill you without immediate medical intervention. What about table salt? Try ingesting pure sodium or chlorine and you'd die but when you mix them together it becomes an essential ingredient to life. Just because something is chemically similar to another doesn't denote safety. I'm not against MSG but badgering people with facts about it has no actual bearing on it's safety as a food product. It's like talking about what type of engine your car has or what color it is to convince people they won't get into an accident with it or that if they did, then they would be safe. One thing has no relation to the other thing and this is a poor way to prove your point. Just because it doesn't kill you upon ingestion doesn't mean it's benign. Antifreeze also tastes good, do you see where I'm going? If you like MSG, then use it but don't try to convince people it's safe by misleading them.
@@wkruse84 you're that kid that takes things WAY too seriously. It's possible to overhydrate for crying out loud. MSG got a bad rap for overuse and is frowned upon even though sodium causes more health problems. This stigma is what Harry was trying to explain and stem the flow of MSG pontification. Yes, many things we ingest can be overdone, but MSG is perfectly safe if used sparingly.
Will K 1 week ago Do you put sodium chloride on your food? According to your logic, if you are worried about the dosage, it's not a good idea to eat it at all.
Thank you for sharing Harry, my daughter and I are preparing for the Eva Harris kids competition at the Brew n Que in Norco may 20th so we’re watching your black belt techniques to prepare and practice! Hope to see you there!
See you at Norco 2020. Donna and I were at Eva's funeral Her life journey in BBQ and the CBBQA was eloquently spoken by Sylvia Curry of Lady of Q who was also there. RIP Eva and prayers and strength to Hayward, her husband and the Rib Doctor
OMG! I watched this video several times. I orderEd the seasonings. I ordered the infrared thermometer and the grill grates. I followed the recipe as closely as I could modifying to our tastes, just slightly more done. This ribeye was the best ever. This meal would have easily cost us over $100 for two. This was the best steak I have ever eaten anywhere. I thought I was already grilling some good steaks. This was beyond anything I have had anywhere. Thank you for Sharing! I will be using this often. 👍🏻
Great video, im going to try this! I have a question about the temperature reading of medium on your steaks and the temperature reading for medium on the charts is 140-145. I believe you were in the 120's. Can you please explain to me the difference of the temps and if I should use the charts to check my steak for a medium at home?
I don't use those charts. I don't want to say they are wrong but if you follow the 145F, you won't get the color that I get. What is omitted is the ramp up. If you cook your steaks at 550F, you need to pull at 108F to get medium rare. I'll do a detailed episode to explain ramp up and ramp down when cooking steaks and the thermodynamic factors involved. This is an SCA steak recipe done to the SCA warm medium pink center to win a contest. I would not cook my steak at home for my own eating this way. goo.gl/images/gwzth5 This is how I like to cook at home ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html. Please see how a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Phosphate makes meat hold moisture. If you have eaten a McNugget, you have tasted it. It's actually tasteless. Ribeye is tender but this is a steak contest to beat 80 fierce teams so if you have to stand upside town and per into a bucket, the $1,000 maybe?
Negative comments can be really discouraging, but it's important to note that 91% of the 12k people who reacted to the video gave it a thumbs up. Don't let a vocal minority get you down. It's a great video.
After reading the comments I now understand why the world is in such sad shape. HE CONSTANTLY SAYS THROUGHOUT THE ENTIRE VIDEO THIS IS FOR COMPETITION STEAKS, WHAT THE JUDGING CRITERIA IS AND HE ALSO LEFT A WRITTEN DETAILED DESCRIPTION OF WHY HE COOKED IT THAT WAY BELOW THE VIDEO!! Anyway, great and informative video Harry and I'll definitely be checking out more of your content!! Good job!!!
Thanks for your much needed sanity check faseforeal. I thought I was in the Twilight Zone as I've replied to many asking me why I cook my competition steak this way. It's as if I made a movie in French, told everyone it's a French movie in my thumbnail, intro, video, and outtro, and then have them ask me again and again, why is this movie in French when their language is better and I should delete this video! :-)
Harry Soo ugh seriously ignore this people. I was enjoying your video, very informative and intriguing until I come to the comment section filled with judgers, negativity and hate. Keep doing what u r doing harry, do not let these booers drag u down! People love throwing rocks on things that shine
I'm going to watch a video with SCA in the title, disregard the description about why the steak is cooked this way for an SCA conpetition, and complain about why salt and pepper wasn't used.
Hey Glenn, I'm a RU-vid newbie and am learning that some folks will skip my thumbnail, skip my title, skip though my video without watching key parts to clue them into the fact I'm showing you how to win an SCA steak contest where there are rules and a meat doneness color chart. Then they jump on me on why did I not use S&P and why did I commit blasphemous things to my steak by putting all that toxic "junk" and ruined a thoroughly good steak. Welcome to the world of RU-vid of full contact tongue-fu sport. Making videos, on some days, is harder than cooking barbecue. In barbecue, all I have to do is control my pit and fire. :-)
This is why I quit doing BBQ competitions. The crap we cooked for judges was awful, but it won ribbons and checks. I would rather cook good food in my backyard for my friends. Judges dont know shit about good food.
I'm hyper competitive so I cook to win. See how a three time world champion does it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. For my own home, I don't trim, only salt, and medium rare. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html
Steak tasting good with salt and pepper isn't a revelation. The judges all know that. Competitions are just a different type of thing. They're trying to put as much flavor as possible into a single bite.
Harry Soo, I totally get why you compete! It is a rush to hear your name called! You're a bit of a legend apparently I had heard of you from friends on the KCBS circuit before I came to RU-vid. Dan - I know exactly what they're trying to do. I played the competition game. It gets to the point that EVERYONE is cooking the exact same way because it wins comps, and not because it's good, or creative, or revolutionary. Butter pan chicken is a great example. It's garbage, but the year I stopped competing, every single team that I was friends with that got chicken calls were all doing butter pan chicken. Any time one of us tried anything besides a butter pan, we bombed. Cooking chicken in a pan of butter is NOT BBQ!! It's supposed to be a BBQ competition. That ruined it for me. If you can't win a BBQ comp by cooking BBQ, then why bother?
In the world of double-blind judging, you have to do what works even if you stand upside down and pee into bucket! Flavors come and go and you need a purple cow approach www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
Harry, I just wanted to say thank you so so much for your amazing steak recipe. I trusted in your advice, bought the ingredients, made my practice steaks before hand, and they turned out amazing. You see, this past Father’s Day morning, I had learned that my grandfather had been diagnosed with ALS, or Lou Gehrig’s disease a few weeks prior and that this would be his last Father’s Day he could eat delicious steaks again(his favorite food). I upped the anti, pulled my dry aging steaks out of the fridge early at 24 days, cut them into nice inch thick steaks and prepared them just like you did in the video. They were soft, juicy, Smokey, and so flavorful. I wish I could post a picture of how happy my grandfather was after he took his first bite. I never seen him so happy in my life. I’m truly truly great full for the joy you have brought to my grandfather and I. Thank you and please keep up the awesome content.
Sure wish I would have seen this a week or so ago... My teammate and I competed in our first SCA event (and first competition ever) and my teammate and I came in dead last... Thanks for sharing. Best of luck!
Keep your head up stud. Half the battle is having the balls to do a competition. Can only go up from here. Keep your head up and remember... Perfect practice makes perfect.
Sorry to hear about your DAL rank. Follow my advice carefully if you can and practice, and try again. Rome was not built in one day. Michael Jordan said that doing your fundamentals is the key to success. Even I will practice several times and train like an athlete before a contest even though I've cooked several hundred. Now that you have some BBQ kung fu, go out and git em.
Hey Brian Moses, about 2% of America believes the world is flat so about 6 million Americans will go to their grave believing in what they believe. I have learned Brian that when people are against something (such as MSG) or they believe they are allergic, no amount of science or double blind tests can convince them. So I just tell folks who believe that MSG is evil to avoid foods with MSG. Once they realize they have been eating McNuggets and Doritos, I hope the light of knowledge will come on. If not, they will be among the 6 million world-is-flat Americans! I have tried my best such as in 13-min MSG talks such as in my prior videos ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LGQRG04Xi1Y.html
There is no doubt that MSG causes heartburn in certain people. I go to Longhorn Steakhouse and eat whatever I want or even Golden Corral and without any knowledge of how they cook their food, I would venture to place a 10 to 1 bet that they DON"T use MSG's...to where without any knowledge of how Luby's cooks their food (which I actually like) I would bet 100 to 1 that they DO use MSG's based on my heartburn within 30 minutes after eating at Luby's. So opining on a road which one has not traveled, is best left to the experts.
@@Barrustio46 Yes, Robert please avoid any foods that don't agree with your system or if you are allergic. We have a child in the family whom we need to wipe down the flight tables in case peanuts were served in a prior flight else it's a trip to the hospital. I can only recite science and double blind studies by the experts who are much smarter than me. Only you know what's best for you so please adjust accordingly and if you decide to try my recipes, don't put anything that you feel will cause you harm. My goal is to share what people do to win contests so you have one datapoint from me on how the pros do it. When at home, I like simple salt only - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html. This is how my Sensei Johnny Joseph does his. See SCA 3X world champion ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html.
@@SlapYoDaddyBBQ Thanks Harry...my comment wasn't really a cut at your technique and I do believe your method can be tasty. Like I said, I actually like Luby's food but before I go there I know I better take my reflux pills. I used to wonder why I would get heartburn so often. Well it wasn't until my nephew an excellent cook told me I might want to consider the Accent I used to use religiously. I stopped using it and loe and behold...simple salt and pepper brought me back to steak Heaven.
For some reason unknown to me, numerous viewers don't read my thumbnail, title, and fast forward my video and then tell me that I don't know how to cook steak. As you point out, I'm made it abundantly clear that "THIS IS A COMPETITION STEAK VIDEO"
@@SlapYoDaddyBBQ The only thing I don't like about you Harry is you make your meat so damn good, I just want to copy what you do and not experiment because I feel like, you already did it all. If you can't beat em, join em.
@@jeromestaab3455 LOL Jerome, as I up my game, you up your game without having to lift a finger! More crazy ass experiments coming in Dec. Muahaha! :-)
Actually those are the ones who are in great need of barbecue love. I started my channel to help others including those who haven't realized that kindness, love, and grace are human qualities they already have and just need a gentle reminder for it to surface. You can see from my videos how the world champions are some of the most humble, kind, and friendly people. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Not being rude here but using MSG as seasoning in a Texas contest where the judges may be older and subject to heartburn from it is of some concern as is the use of phosphates for tenderizing.
Sound easy but being a judge is not that easy as you have to eat a lot of meat with a poker face. Not all the submissions are delish. Here's me judging an SCA contest ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html
@@SlapYoDaddyBBQ ooh, good point. I was thinking "man, that's the life. 75 steaks in one sitting!" Then again you can forget the taste of bad steak with the next one that's better steak :) Ah, for the life of a king
At home where I judge, I would pick your first steak wellness over the 2nd one. Great video, I learned a bunch of new things to incorporate to my future steaks
At home where I judge I wouldn’t cut away the fat, but this is not about where I judge but how a professional judges from a well known association judge when they have to eat dozen of steak not for the satisfaction but for the craftsmanship cooking.
Give me a ribeye steak, a cast iron grilling pan, olive oil, cracked pepper, salt, some tin foil, an oven & I'll knock your socks off. Using tenderizers & such on what is already one of (if not THE) most tender juicy and tasty beef cuts is sacrilegious & a waste .. >> No disrespect to you Harry, you're only showing us what is expected to win a competition. That steak is no different than a Ms. Universe competition participant .. shallow hearted and superficial in beauty
Hey Kugo the Mighty, if I'm see a reduced price piece of meat and I was going to cook it right away, I'm not opposed to buy it if it's the best piece in the meat case. Many times, you can get a great deal. Buying BBQ Meats - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Lsj0l2uR_Iw.html
My buddy's dad ages beef, always goes for those or ones close to the exp date. Not sure if that's a normal thing as I don't do aged beef but her, live and let live.
I'm cost-efficient and process-efficient aka cheap and lazy. I get my free-range organic grass-fed line-caught rosemary from my organic farm (aka the parking lot near my house) for free and toss it afterwards! :-)
In SCA contest, judges evaluate you using a color card so to win $1,000, we try our best to nail the doneness to match the card. Our personal preference does not matter. For home, I like simple sear on cast iron pan, salt, no trim.
Hey Bill, thanks for stopping by and leaving a comment. Be sure to watch the real professional at work. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
-Reads title -Watches intro -Plays rest of video while reading description and comments "THAT'S NOT HOW YOU COOK A STEAK!!" This comment section is full of slow brains. Nice work on the video Harry. It's a shame people can't pay attention.
Thanks Mike for preserving my sanity so I could create helpful videos instead of diverting precious time helping the small percentage of attention-challenged viewers.
Interesting insight in the judging. Appreciate your desire for perfection which only comes when you identify the requirements and meet and exceed them!
You are judged on the center of the ribeye on a color chart via a diagonal cut. You are judged on taste and tenderness on a bite of the Spinalis Dorsi rib cap. So it takes skill to achieve a warm medium pink center while not overcooking the Spinalis. SCA color chart goo.gl/images/gwzth5 the SRF comp brisk4et. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfdqd65ii6i.html and This is a competition recipe as at home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I agree. However that won't win $1,500 at an SCA contest. See this SCA color chart goo.gl/images/gwzth5 At home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Agree as that's how I like steak but it would not win an SCA contest. At home, I like simple and cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Sorry but if added all those terrible processed chemicals to a steak and cutting off the excellent flavour producing cuts is what you have to do to be in a competition I have to say no thanks.
@@rogerc23 Hey Roger, these are competition steaks intended to win cash and awards. For home cooking, I don't trim, use salt only, and cook medium rare - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html
Hey Gary, the SCA contests are cut-throat as there are so many awesome fierce cooks out there so you really have to dazzle the SCA judges who will be very critical of your doneness, appearance, taste, creativity, and overall impression. This takes a lot of effort. At home, I like simple salt and med-rare sear cast iron pan method ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html . If you like, see how my steak Sensei Johnny Joseph and 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
--> Insert dumb comment about him "ruining the steak".... it's a competition steak guys! Cooked to exact specifications, looks super juicy, and definitely would have flavor. Great video.
They don't look ruined... This is just one more method in a host of variations to cook a steak! Would Steak Bearnaise be a recipe for ruining a steak, or simply extra fatty, and delicious?
Great video Harry! You're the most efficient pitmaster I've ever seen. No bs and you get straight to the point. Thanks to you and Komos my grill/smoking game has improved 10 fold this year. Thanks a ton! - Josh from Nashville,TN
As a butcher and bbq enthusiast i always use a little nutmeg in my spices, it really helps to bring out the flavor of the beef.... These Ribeyesteaks look great! Greetz grom Holland :-)
Hey spidey web, greetings back to you in Holland. Thanks for the nutmeg tip. I have never tried nutmeg on steak before and I'm very intrigued. For home steaks, I like simple salt and cast iron sear to medium rare - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html ; If you are curious how a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. I also ate 50 steaks when I judged an SCA contest ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html
I’m so Glad you made this Harry. There seems to be an agenda against Grill marks these days. THANKYOU so much for making this video. That is the perfect method to sear and cook a steak.
That's because grill marks are the area where the flavor is. Instead of a thin grill mark, how about color all over it? amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip
The best thing I did to be honest was to let go of the whole grill mark standard, pineapple or otherwise, and constantly rotate and flip the steaks so that there's a deep, rich and even crust. I found that the "only flip once, don't touch it" is not needed... In any case, thanks for this Harry - been a big fan since BBQ Pitmasters...the contrast between you and Myron Mixon made the show!
Hey Frank thanks for stopping by. Myron is a nice guy and what you see is his TV persona. He's not like that in person. Like you, I like a cast iron or plancha sear when I cook at home ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html
You learn something from every video. As a steak eater from hell, I will not jump through all these hoops to get something on the table, but I did take away enough information to make my next steak better than my last one. Thanks for the video !!!
Thanks Jim for stopping by. You are right that an SCA steak contest has many hoops to win prize money against 50 fierce Texas teams. www.steakcookoffs.com/. You have to cook to a warm medium pink center goo.gl/images/gwzth5 We have to make it medium warm pink center which is not that easy to do when the ribeye cap is the one they eat and judge. So to get it pink while the rib cap is tender and moist is a challenge. That's what is fun about SCA contest. You have to be a really precise cook! Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019! BTW, at home, I don't trim, salt only, and sear medium rare on cast iron pan. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html Please how a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I just spent a few hours deciding if I should take some online classes on competition bbq. The only way I would is if Harry was teaching. I'm so impressed at the amount of detail you are willing to share with the public. You are a true gem in the gravel. Thank you for all your effort in showing us beginners how to do it.
Thanks Mr. Ninja. You must know Japanese steel and knives from your RU-vid handle. My BBQ student is Ryky Tran of Burrfection and he know much much more than me. I just want sharp knives to cook BBQ and I loathe complicated sharpening tools. See my video #2 and #3 which will post on Fri and Sun
Just curious, why did you buy from Sams Club? As opposed from a private butcher or health food store? For higher quality meat. Did you choose choice or select quality as opposed to prime? For Competition, don't the judges care for the highest quality? Or is it more about the preparation and handling?
Hey Marg, in a sanctioned SCA steak contest, you are provided the steak and it's always Angus beef. So since this is an SCA steak video, I used the same meat you get in a contest. You may get a bad steak so I'm showing you black belt tips to tease the maximum flavor, tenderness, and doneness from the steak you get. The judges will score you on Doneness, Taste, Appearance, Creativity, and Overall Impression. www.steakcookoffs.com/. When at home, I like simple salt only and sear med-rare on cast iron pan. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html . Please also see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I REALLY enjoyed this video! Learned a different way to cook steak watching this! Very mouth watering! Thanks! Like how you used the fat the coat the grates.
@@SlapYoDaddyBBQ _ I've been watching many of them. Still want to get into smoking but having trouble deciding in a Smoker type. I ended up returning the electric I bought when I first sub'd to your channel. Seems like a pellet may be the way for me (i don't want babysit LOL). Your videos are awesome and enjoy learning something new on each one!
So, I purchased all of the same ingredients you used, however, used CHOICE NYS... I grilled on my Genesis. Very good taste on NYS. Will be using on Ribeye soon. I like Head Country and your beef rub. I'm gonna add a little garlic too.. Add a twist to your style. Try a vac pack system to force all the ingredients deeper into the meat. I didn't need steak sauce with these steaks.. THEY WERE PRETTY GOOD.
Rufu66 My goal in this video is cook to match the SCA color chart standard for a perfect 10 score warm-pink center which is what you are judged by when you compete against 60+ teams. If the color is off on my video is because I don't have color-corrected lights in my kitchen as it's not a professional studio. I was trying to show tips and tricks for you to cook a better steak regardless of whether you compete or cook for your family. Thanks for watching and please see how a 3X world champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I agree as that is how I enjoy my steak. In SCA, we are judged on a color chart and the 6 certified SCA judges closely examine your color as warm medium pink center is a 10 of 10. The judges will cut the ribeye in half in the center to grade your color but will eat your rib cap Spinalis Dorsi. It takes skill to do warm pink center and not overcook the rib cap. SCA color chart goo.gl/images/gwzth5 Please see how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I love the use of MSG. It's my secret ingredient in steaks, burgers, and even my first place competition salsa. I rarely admit to using it because some people freak out like you put cyanide in your food, but it really adds another dimension to the flavor.
Wonderful and eye opening video. I had zero idea how these competitions work. As you have won so many makes you the perfect host here. BTW, save me those “scraps!”
Sidebar!!!! Four of the last six ribeye's I have ordered at restaurants lately have had the rib cap missing. Talk about pissed ? The kitchen staff must be eating like royalty at these never to be visited again dumps. I now ASK if there will be a cap on the steak. If no, I order something else, or, I leave and go to another restaurant. When ya want STEAK? Ya want STEAK !!! Incidentally, Fleming's usually puts out a terrific meal. A little pricey, but worth the money.
Yes, I had a Fleming's executive chef in my class and he liked my smoke-sear method. In the restaurant, he said they grill the steaks at high heat which does not have much smokiness. I asked him to try smoking for 45 minutes before searing. Don't know if he tried it as I did not hear back from him. I've trained numerous executive chefs from Disneyland, Four Seasons, Bon Appetite, Weber, Kingsford, Coast Guard over the pat 10-years as a professional pitmaster. I credit Johnny Joseph the 3-time world champion from Texas for teaching me how to cook SCA competition steak. He has three rings to prove that this method works.
That was a very interesting video. I’ve never seen what goes into what makes a ‘winning’ steak. Also really liked your trick with the rosemary brush & butter. I believe MSG is fine in small amounts. It’s salt and glutamate. Just like you wouldn’t over salt your food. It’s certainly not the devil some people are making out here.
thanks for watching. Be sure to see how a pro does it as I'm not a SCA steak expert. Texas 3 time world ribeye champion. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. At home I don't trim, only salt, and med-rare htps://ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html . Thisi is where I shot the SCA video NBBQA ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html
Mr. Soo I been a fan of your food for over 10 years! You, Myron Mixon, Johnny Trigg, Ed Mitchell, Aaron Franklin and Miss Tootsie are my favorite cooks of all time by a landslide. :) Btw the dog barking at 12 minutes made me laugh like crazy I didnt see it coming hahah.
Thanks Brandon for stopping by and your kind words. Feel free to tell others that they can master barbecue and spread BBQ love from my channel. Feel free to binge watch my 100 videos when you have time!
Hey brother are you OK? I have not seen any action because I follow everything you do. You are perfect for teaching and I were in a lot. Even though I still make mistakes it is things like I’m not using the best barbecue grill. I want to buy wants and I want to buy up to about $1000 probably somewhere around $400-$600 do you have a suggestion?
Wanna won a steak contest??? Start by NOT buying CHOICE grade meat at a Sams Club. How about a PRIME grade, corn fed, well aged cut of ribeye. If the foundation is crap your preparation and cooking techniques won’t much matter.
The winners were posted in one of my comment replies. The SCA uses Choice in their contests so I used Choice also since I'm making a how-to video. See how a three-time Texas world champion cooks his steak. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html This is what I do at home ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html . This is where I shot these video at the NBBQA conference ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html
Welcome aboard the SCA. There is wealth of information about events and judging classes at www.steakcookoffs.com/ Be aware that you have to eat a lot of steak when you judge. I had to eat about 50 so it's not as easy as it seems. But, it's helluva fun! Happy New Year
I don't cut off the fat when I cook at home ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html Watch how a three time world champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Can you make that so called PERFECT STEAK w/out thermometer? A good cook dont need those bullshit instrument.How about if you cook steak for 100 or more people? You need 100 thermo also? HA HA HA
I understand this is competition, but when did judges (who are people) enjoy steaks trimmed and cut like that? I feel a cooking/competition society said “we must like steaks differently, so we can put a competition label on it”. because these steaks seem to lack flavor with so much trimming. Not your fault, but just the way it goes. But you do contribute to it so idk. Just crazy.
Don't know who said 100 meters made the race. The SCA has a tribal following in America and the make the rules of what 100 meters means to a certified SCA judge. I don't argue and say 110 meters is a better contest. I just cook to win in double blind contests. A salt pepper steak will not cut it (pum intended). See how a Texan 3 time World Steak champion who is my mentor does his steaks ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Steak #1 was too rare per the SCA color chart which specifies warm medium pink center for a 10 of 10. There are also 4 other criteria you are judged so the color is just one of five (doneness, taste, appearance, creativity, overall impression)
Thanks Dante. You may also like to see how a Texas 3 time world ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. Also please see how I cook steaks at home ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html
Thanks for reminding viewers. They probably skip my thumbnail "COMPETITION", intro, and jump to the end to tell that's not how you cook a steak at home. Thanks for paying attention that this is a comp video!
To much! Good black pepper, sea salt, and garlic powder. Rub it on al sides. Cook in indirect heat until center is 135 degrees. The Putin fire! Hot really hot. Just to make a crust fast. Let rest.......and done
I'm sure those were good and I respect your hard work but it's sad that the judges want to judge what's essentially a spice mixing competition, followed by beauty contest for who can make the steak look most like an Applebee's commercial. Cooking steak shouldn't be a chemistry class and while I'm not a "salt and pepper only" ultra-purist, this seems like the miss America of cookoffs... All style and no substance. Make it about the MEAT
I agree Adam. At home we cook for ourselves. I like no trim, salt only, and medium rare. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html . At a sanctioned SCA contest, it's 70+ teams ready to kick your ass so home cooking will not work in my opinion as you are judged on 5 quantitative criteria. In my video, I shared the tips and techniques I learned when I was mentored by a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
This is nice, buy why do you support Sam's Club and Walmart? Support your local butcher man, they take pride in their craft. Don't support Sam's Club dude. No bueno
My channel is for my viewers so I shop where my viewers shop. I have no issue with local butchers. My fiance Donna is Butchers Daughter BBQ and my father-in-law to be is a butcher. My meat guy Jose at Sams takes pride in his craft also.
steak is so cheap in the US. a rib eye, even the cheapest costs way over 30€/kg in germany, let's say 1kg = 2lb ( i know 1kg is slightly more than 2lb, but just for convenience sake). no wonder ppl can afford to eat steak so often in the US :/
Hey Huan, we are very blessed to be able to enjoy affordable beef in America. I know it's very expensive when I buy meat to each classes around the world and how much folks pay. I saw USD $50 for 250 grams of Wagyu beef in Kuala Lumpur. Holy Moly
Feel free to try it out. At home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Thanks Bo. I did not know that so many folks would be interested to learn how to cook a competition-style steak. I thought this video would only appeal to competitors and I'm glad that you found it useful. You learn how to master barbecue from my channel so you can spread BBQ love. Thanks for stopping by and taking the time to leave a comment.
Mr. Soo When I use phosphate, I inject it according to the package instructions. You are sprinkling it on top which is much easier. Can you explain why sprinking works the same?
Some diffusion occurs but not as much as when doing a phosphate injection. For a thin steak, it surface application is OK. Try both ways to see what works better for you
I think they really, really, should introduce rules banning chemicals in competitions. No offense, I totally understand they are needed to win, but competitions should really promote healthy and non industrial methods. Beautiful work otherwise.
Yes, we use the same chemicals found in McNuggets which are also in much of the food that you buy in the grocery store. Please see my Umami Brisket episodes for more "natural" ingredients instead of the purified white chemical powder version. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d9YqXR9_fi4.html
Cast iron or carbon steel works well also as the char is like a Plancha with even surface throughout. It's a 3-hour debate as to whether diamond marks or no marks will score better
Yes, the warm pink center in the color chart provided to judges is the SCA standard all judges must follow. It's quite challenging to nail a 10 perfect score. I prefer med rare at home but I'm trying to win $1,000! :-)
Thanks for everything. Sharing methods doesn't make you master, but it does make you cool in my book. Winning $10 grand makes you a master. Watch yo back!
I’m so Glad you made this Harry. There seems to be an agenda against Grill marks these days. THANKYOU so much for making this video. That is the perfect method to sear and cook a steak
Glad you liked the video. Cooking SCA steak to perfection took a few tries for me to figure out the best approach because cooking it like steak-in-the-backyard is not a winning method. There is a 3-hour argument among the cast-iron grill versus the Grill-grate pineapple marks camps but I personally like the pineapple marks myself.
Thank you Harry, very interesting! We always liked thick steaks cooked rare, to perhaps med. rare, and with longer cook times, the "cooked" gradient became a bit tough. After reading an article that discussed how fibrin contracts with heat, and flipping every 30 seconds of so will keep fibrin from contracting severely, we tried it. It worked! Grilling close to a bed of hardwood coals delivers a crisp mohagany bark that tastes great, and the product is fully tender.
Mmmm . . if you have eaten a McNugget than you've eaten phosphates and MSG my friend. Watch a Texas 3 time world ribeye champion. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Ppl freak out about MSG because there was little info on it when it was becoming known. Research has found that there isn't any major known side effects. Just as "bad" as any other ingredient if consumed in excess.
@@SlapYoDaddyBBQ - Lol, I'm sure I've eaten more than my share. I was just being sarcastic, I get the whole competition angle. Sarcasm aside, I bet it's delicious and you wouldn't have to twist my arm to take a bite, I promise you that.
Too objective to say competition steaks. Says who? Who judges? Be happy cooking in your backyard and leave the stereotypes behind. And buy your food somewhere else
Hey Fernando, these methods are for winning money at SCA contests. www.steakcookoffs.com/ Here’s how I cook at steak at home - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html Please see how a 3-time Texas world ribeye champion does his - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
I don't get it. If you have a good cut of meat, like a quality ribeye which is nicely marbled, why in the world would you need to marinate it or to ruin it with crap like Accent? I mean, isn't that pure MSG?
This is a contest steak and if you don't eat McNuggets or Doritos then skip the MSG which is in many foods. Please see my Umami brisket video for the science of MSG and how if you can read and under stand my comments, then the 2 kg of glutamic acid in your body is working as Mother Nature intended. At home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Hey Keith, welcome to my channel where you will find 140+ videos across 23 Playlists. I show you black belt tricks on how to master backyard and competition BBQ so you can spread BBQ love. Since you are new to my channel, you may not know that competitors use ingredients found in McNuggets and Doritos in their cooking. This includes products originally derived from natural ingredients such as konbu seaweed, skipjack tuna, and shitake mushrooms. If you choose not to use the mankind-isolated flavor ingredients, you can skip the MSG, inosinates, guanlyates, and phosphates. I'll have a video coming soon to show how these natural ingredients, and their chemical equivalent, can be used in backyard and competition BBQ. Please see how I cook at home with just salt and watch a 3-time Texas World Champion at work. Cheers, Harry ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html More steak videos 35-day Butter Age - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZRBZKDkitU06.html0-day Butter Age - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zJSPHTKDDhk0.html-30-60 Butter Age - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-K8g5q-mVBsM.html$210 Porterhouse - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2kNKchma3WoU.htmlmai v Cryo v Butter - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yojZdWEDFoo.html
Steaks turned out really good. I can see how this recipe wins the contests given the criteria, but honestly I was making better tasting steaks before I tried this method. I spent a fortune on these ingredients so I will continue to use them but I’ll go back to my normal steak cooking method and doneness. The ingredients are tasty and good quality so I’m not knocking them at all. 😅
Thanks much Will. Be sure to watch a real expert. I can cook competition BBQ but I'm just a newbie in the SCA steak category ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
Yes we cook to an SCS color chart. Takes skill to get the rib eye med pink for Appearance score while the judges only eat the Spinalis Dorsi for Taste score! See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
You guys really should switch to the metric system. I love USA, but the fact that you hang on to that archaic system of measurement as one of only 3 nations in the world (the other 2 beeing Liberia and Myanmar) really makes videos like this hard to watch because I have to stop and do the math to convert the weight to metric.
Hey Keith, you are correct and this recipe is my attempt to beat 50 fierce Texas teams with what is used in McNuggets and Doritos. At home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how my Sensei Johnny Joseph a Texas 3 time world ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmkS.htmlee
Agree however when up against 50 fierce Texas teams S&P is unlikely to win you cash as this is a competition recipe. At home, I cook a steak like this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-emUPgJcQzlY.html See how a Texas 3 time world's ribeye champion does his ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html
