Part 1 Ribeye Steaks SCA Contest Recipe Texas How-To by Grand Champion Harry Soo SlapYoDaddyBBQ.com

Harry shares his black belt tips on how to cook SCA contest ribeye steaks. Also see Part 2 for more SCA Comp Ribeye recipes- • Part 2 Ribeye Steaks S...
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The Steak Cookers Assoc (SCA) sanctioned cookoff are fun as you compete for cash, trophies, and prizes. Most SCA Steak Cookoffs feature a $1000 first place prize and typically will pay the top ten places in the steak category!
The SCA's primary focus is STEAK, but they also do ancillary categories to challenge cookers and involve the entire family. It's a fun relaxed environment and a fair competition. For the price of the entry free, SCA events provide all the steaks at an event to ensure a level playing field for the teams. Judging is done double blind so the best cook of the day wins.
SCA events are family friendly and it's common to see the entire family participating. Often, husbands and wives create their own teams to compete against each other, even father and sons, and sometimes three generations compete at the same event.
SCA events are a ONE DAY format held on Friday, Saturday, or Sundays. The typical event begins with a cooks' meeting at 10am and awards are held about 4pm so travel to an event in a single day.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
ribeye how-to dinner tasty foodie tenderloin barbeque grilled
#harrysoo #slapyodaddybbq #scafamily

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/m564gZqAmLators. This is a COMPETITION STEAK video. See SCA 3X world champion kzbin.info/www/bejne/oYKzlGWpYqiEo80. See where the SCA contest is held kzbin.info/www/bejne/gGPdfpagjbRkbsU. 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.

[@wkruse84]

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.

[@phong85]

Great video, I'm curious why competition steaks are so different from what I think most people would consider the right way to cook a steak.

[@jeremyburleson8466]

Regardless your steaks look perfect. I need those grates in my life

[@beentheredonethatoriginals5673]

@@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.

[@sappyjohnson]

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.

[@alexdroban4312]

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. 👍🏻

[@SlapYoDaddyBBQ]

Welcome to my channel Alex

[@robertjason6885]

Well, I have 2 of the ingredients.. the Moola and a steak. Time to get it in gear.

[@mortalace22]

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.

[@SlapYoDaddyBBQ]

What a heart warming story Desmond. I wish your Grandpa all the best. I can see that he is surrounded with love and good food and family

[@faseforeal]

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!!!

[@SlapYoDaddyBBQ]

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! :-)

[@Elda_Reid]

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

[@victorbitter583]

@Chef Mime Lol. Those cabinets are palacial compared to mine.

[@shootermcgavin991]

Chef Mime Ok d bag

[@dalewetzel773]

You now understand why the world is in such sad shape???? Yes great steaks are the cause

[@Jeremiah6071]

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.

[@SlapYoDaddyBBQ]

Thanks Jeremiah for your support and kind words. Part 2 posted and Part 3 coming

[@jasona307]

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.

[@SlapYoDaddyBBQ]

Welcome Jason where another 260 videos of needy details await you! Have fun!

[@jyearr6744]

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

[@SlapYoDaddyBBQ]

Thanks for your kind words and support

[@SlapYoDaddyBBQ]

Be sure to watch a real pro in steak kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@robertdieder4178]

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

[@SlapYoDaddyBBQ]

Thanks for watching!

[@mowiezowie3261]

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.

[@alexcummins5496]

This guy is amazing. I started cooking steaks this past year, dude is inspiration to keep working at it

[@SlapYoDaddyBBQ]

Thanks Alexander. Cooking a comp steak to take home $1,000 is harder than cooking S&P med-rare ribeyes at home. Glad you found my video helpful

[@stanlee2589]

Try grilling a steak right out of the freezer. Do not allow it to thaw first.

[@OSOsBBQ]

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!

[@SlapYoDaddyBBQ]

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

[@bcask61]

I’m loving the rosemary brush thing.

[@SlapYoDaddyBBQ]

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! :-)

[@billjones65]

A professional giving free tips, you can't beat it!

[@SlapYoDaddyBBQ]

Hey Bill, thanks for stopping by and leaving a comment. Be sure to watch the real professional at work. kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@geedup415]

Mr. Soo thank you so much for your video. A lot of us are very content in just putting it in a pan and frying it which is what we've been used to but seeing a method like this opens up a whole new world that I can't wait to try it 😀😀😀

[@SlapYoDaddyBBQ]

At home, i do not trim, salt only, and medium rare. kzbin.info/www/bejne/m564gZqAmLators. See how a Texas 3 time world ribeye champion. kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@BBQandBottles]

Great video Harry. You’re a natural born teacher!!

[@SlapYoDaddyBBQ]

Happy to help you my BBQ brother to master barbecue so you can kick some butt at contests or in your backyard to be a hero!

[@Jeremiah6071]

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.

[@SlapYoDaddyBBQ]

Shhh. . I won't tell if you won't. :-)

[@kinnearrogues8280]

Thanks Harry for taking the time to make these videos! Love them. Every new video I see of yours I can't wait to try. I'll be taking some of these ideas for steaks at home. Cheers for the inspiration

[@SlapYoDaddyBBQ]

Thanks Kinnear for stopping by. Feel free to check out my other 140 videos and 24 Playlists

[@TechMOGogy]

@Harry Soo thank you for posting this. It is hard for people trying to get started in SCA events as there is limited information out there. This gives a clear understanding and baseline for people/teams to build on or tweak to their liking. Have not seen your other videos but this one is well done and very informative. Thx

[@SlapYoDaddyBBQ]

Glad you found this helpful. I'm a total newbie at SCA steak so I'll defer you to the three time world champion for further insight kzbin.info/www/bejne/oYKzlGWpYqiEo80. If you want to see how I cook steak at home kzbin.info/www/bejne/m564gZqAmLators

[@SDSBBQs]

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!

[@BarBQ22]

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.

[@SlapYoDaddyBBQ]

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.

[@SlapYoDaddyBBQ]

Gotta have balls! ;-)

[@SDSBBQs]

@@SlapYoDaddyBBQ Thank you Sir for your advice and encouragement!

[@bonek350]

Good luck on your next one, man. You may have got last but I'll bet they were still damn good!

[@aninjaguardian]

Very informative. You definitely know what you’re doing and its a pleasure to listen to you talk about the whole process

[@SlapYoDaddyBBQ]

Thanks Mr. Ninja. You must know Japanese steel and knives from your KZbin 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

[@robertjason6885]

The generosity of time, technique, and encouragement Masters like Harry gives us amateurs is priceless. I had GrillGrates my gas grill for about 4 years. It’s my burger grill mainly. The GGs also sear steak incredibly quickly.

[@SlapYoDaddyBBQ]

Wow, thank you Robert! I also use my GG upside down as a plancha

[@robertjason6885]

@@SlapYoDaddyBBQ same here for smashburgers

[@dakindalpoas9349]

Hey, just wanted to let you know that I did my first sanctioned SCA event on Friday night; I used multiple different ingredients (with your Moola Beef Rub being one of them), and to my surprise, I won the son-of-a-B. No idea what I was getting myself into, but now I have a golden ticket that leads me into a land of giants. :). Thanks for the rub, and I hope you and yours are Happy and Healthy!!!

[@SlapYoDaddyBBQ]

Congrats. I'm so very happy for you. Keep spreading BBQ love.

[@meatcranium4280]

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.

[@punkem733]

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

[@liaca27]

Really impressed how you respond to so many commenters, even though many are rude, ignorant, and condescending.

[@SlapYoDaddyBBQ]

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. kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@TheKurtChaney]

Umm we all love the fat.

[@Barrustio46]

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.

[@vincere925]

Robert L. Gonzales if that’s the case they would simply put it in the rules

[@jamesfleming1861]

Robert L. Gonzales How much money did you make in competitive grilling last year?

[@iangallagher8304]

As a chef for 10 years. I did my first smoke last week just after watching a few hours of your (and a few others, but mostly your) content. It was a meh 6lb brisket (choice, not prime, beginner style), but it came out nearly perfect (chef experience helped me hold a consistent temp as I have worked live fire for about 4 years on a wood grill). Perfect temp, defined and vibrant ring, juicy, pull and bend test were a check. I just wanted to say thank you for helping with all this free info. My BBQ journey has really kicked off. Maybe ill see you on the circuit after covid is over! Again thanks so much!!

[@SlapYoDaddyBBQ]

You're very welcome! I have 300+ videos of black belt tips you are welcome to watch when you have time. I've had the privilege of training numerous chefs from Disney, Four Seasons, Coast Guard, Weber, Clorox, Bon Appetite, and many other companies who have hired a quack like me who has absolutely no credentials and not a culinary school graduate! I've been doing my cooking school for 10 years and have done 300 small classes. I'm exploring doing Zoom classes soon for my patreons on Patreons.com/HarrySoo as this COVID will be around for a long time so in-person classes are cancelled indefinitely. :-)

[@martybkc]

I've done way enough KCBS not to be surprised at the detailed process like some folks. I only cooked one SCA steak contest as a side to a KCBS event. I had no idea what the judges liked. We trimmed very little, seasoned with Kosher salt, Cowtown Steak dust and Simply Marvelous Peppered Cow, ran it through the smoker for a little bit, then chucked the steak straight into freshly shaken down blazing hot coals and buried it. So no grill marks. When the crust was right it went back in the smoker to get correct temp. Sent it up with a knob of Plugra butter melting on it. I don't recall the finished temp but we got a call! Beginners luck, apparently. Thanks!

[@SlapYoDaddyBBQ]

Hey M Bodine. Love your caveman style into-the-coals steak. I'm sure it was superb hence your walk. Congratulations my friend. Thanks for stopping by. Be sure to see how a Texas ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@RedsBBQandPizzeria]

This is a hyper informative video Harry! Thank you for taking the time to show us all the hard work that goes into prep!!! Loved it! Cheers my brother

[@meatcranium4280]

Red's BBQ & Pizzeria Now this is what I call a perfectly seared steak. Lol. Hey Brother

[@SlapYoDaddyBBQ]

Thanks Red's BBQ! Glad you found the info helpful. Cheers!

[@SlapYoDaddyBBQ]

Pineapple marks are great for contests. I also like a cast iron or plancha sear which is more even and has more crust.

[@richardepoulinjr]

Interesting insight in the judging. Appreciate your desire for perfection which only comes when you identify the requirements and meet and exceed them!

[@SlapYoDaddyBBQ]

Be sure to watch the 3X world champion. kzbin.info/www/bejne/oYKzlGWpYqiEo80 I'm just a newbie in comp steak cooking

[@thomasrudder9639]

Harry, I really admire your patience with these people here. You stated numerous times that this is your "competition technique". You're a good man Harry.

[@SlapYoDaddyBBQ]

Thank you very much Thomas. I put on 10,000 hours into each meat category to reach perfection so you can guess I'm pretty focused whether its cooking or spreading BBQ love to my KZbin viewers even if the ignore my thumbnail, title, intro, and outtro. Barbecue may not lead to world peace but it's a good start - Anthony Bourdain 1956 - eternity

[@atlgator1928]

Thank you so very much for bringing us behind the scenes of your mastery of this! Wow!

[@SlapYoDaddyBBQ]

Happy to help. Be sure to catch Part 2

[@penguin12902]

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.

[@SlapYoDaddyBBQ]

I'm hyper competitive so I cook to win. See how a three time world champion does it kzbin.info/www/bejne/oYKzlGWpYqiEo80. For my own home, I don't trim, only salt, and medium rare. kzbin.info/www/bejne/m564gZqAmLators

[@yissssss]

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.

[@penguin12902]

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 KZbin. 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?

[@SlapYoDaddyBBQ]

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/

[@yissssss]

I think we can all agree BBQ is best when it's accompanied by a cold beer and some friends/family.

[@mcnallers]

Now that was a show! Well done sir, very interesting to see the sort of precision required at this level.

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/m564gZqAmLators . If you like, see how my steak Sensei Johnny Joseph and 3-time Texas world ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@jerrywhat4799]

Asian cowboy pit master. As a half white half Mexican Texan, much respect to how much discipline you've put into this! I love steak and bbq.

[@SlapYoDaddyBBQ]

Hey Jerry, thanks for stopping by and your kind words. If you love steak, please check out my 10+ steak videos. kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@philgamboa2906]

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]

See my dozen how to cook steak videos for more black belt tips

[@philgamboa2906]

@@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!

[@lotarrrrr]

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 :-)

[@SlapYoDaddyBBQ]

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 - kzbin.info/www/bejne/m564gZqAmLators ; If you are curious how a 3-time Texas world ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80. I also ate 50 steaks when I judged an SCA contest kzbin.info/www/bejne/gGPdfpagjbRkbsU

[@Lumencraft-]

That was really a FANTASTIC video. I have always wondered what tricks were used in competition to gain an edge. Thank you!

[@SlapYoDaddyBBQ]

Happy to share black belt tips. I'm a newbie so watch a three time Texas champion. kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@briangleason5597]

@@SlapYoDaddyBBQ , for a newbie, dang you're steaks and technique are PRO.!!! Go kick some BBQ butt.

[@rogerc23]

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.

[@SlapYoDaddyBBQ]

@@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 - kzbin.info/www/bejne/m564gZqAmLators

[@jamz8149]

Great video Harry Soo! I’m glad it came up on my feed. I’m always trying to up my grilling game even if the judges are just my family and friends in which case I’m always top chef!

[@SlapYoDaddyBBQ]

I hope you master barbecue from my channel Jay so you can spread BBQ love in the world

[@JPBBQ]

That was an awesome video Harry. Loved it how you go into the fine details of making it perfect. Thanks again.

[@SlapYoDaddyBBQ]

Happy to help you master barbecue so you can spread BBQ love J P BBQ

[@rchman100]

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 !!!

[@SlapYoDaddyBBQ]

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. kzbin.info/www/bejne/m564gZqAmLators Please how a 3-time Texas world ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@GobyTSB]

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.

[@SlapYoDaddyBBQ]

Yes Mr. Beans is reminding me he wants his share

[@reginaldselby5074]

I also enjoyed Jamie Gear, Mr. Tuff Stone, and Ernest Servantas.

[@deleomisore7047]

Hey Harry, just wanted to send a message to show some appreciation. I followed your online video step by step in my first SCA steak comp and walked away with the Golden Ticket to the world champs in Texas. The following weekend I did the same recipe again and took out 3rd place at another comp. I am based out in Australia but SCA is growing dramatically over here!!! Thanks for your help

[@SlapYoDaddyBBQ]

Way to go Dele! CONGRATULATIONS! Woo Hoo!

[@alimuh007]

I really can appreciate how much preparation and effort you put into your process and enjoyed this video👍

[@SlapYoDaddyBBQ]

Thanks. This is only for competition. I'm making another Part 2 to show more recipes and how a salt and pepper steak compares (as a control sample) to an SCA competition steak. Stay tuned.

[@SouthernCoastalCookingTM]

Thank you so much for this video. I really like how you broke down how to prepare and cook the Steaks. I need to get my hands on some of your rubs

[@SlapYoDaddyBBQ]

Glad you found it useful. Plenty more BBQ love coming

[@glennmiller6183]

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.

[@SlapYoDaddyBBQ]

Hey Glenn, I'm a KZbin 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 KZbin 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. :-)

[@Liberty-wo2iy]

Yep... only way to watch it... :-)

[@justicelee26]

Looks fantastic. I appreciate the video and your commitment to all of the details while cooking.

[@SlapYoDaddyBBQ]

Thanks for watching. Take what you can from me and ignore any areas where you already do better. Keep spreading BBQ love. The most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein

[@jeffreylunham9881]

This video is very valuable. Thanks for taking the time to post this!!!!!!

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for watching

[@JaxxDrinkwater]

Another great video Harry! Always a pleasure my friend.

[@SlapYoDaddyBBQ]

Thanks for stopping by and commenting. Plenty more videos being edited. Keep spreading BBQ love.

[@evandurkovic6662]

I really love how you used the rosemary as a mop for the butter. I'm gonna start doing that even just for backyard grilling.

[@SlapYoDaddyBBQ]

Yes free from the parking lot at the grocery store down the street!

[@anthonylamarca4095]

Harry Soo, keep the videos coming! I mostly just bbq for home but I do a competition here and there. Love learning the secrets! Haven't gotten a chance to do a SCA comp but it will happen eventually!

[@SlapYoDaddyBBQ]

Tha ks for watching Anthony!

[@billrichardsjr]

Looks like the second one is medium well, and the first one was perfect. Must be the lighting. Thanks for the info!

[@SlapYoDaddyBBQ]

Yes my lighting is bad. Color temp correction in Premier Pro was not right or maybe user error! I'm a NOOB in video editing

[@Rufus066]

looks like medium well , well overcooked

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@fleetman5492]

Thank you so much for sharing this technique. I can't wait to try it on my next steak!!

[@CosmicStargoat]

Total and unrefutably truth. Masters like Harry Soo and Malcomb Reed are the GODS of meat succulence. Whether it be BBQ (pork), smoking the beef (brisket) or grilling and searing delicious steaks that are shown in this video, Harry Soo knows what he is doing. There are HUNDREDS of KZbin videos of people cooking, grilling and smoking, but only a handful of videos from the elite of the Pitmasters. You are in the right place if you are here. Harry, thank you for sharing your expertise with those of us who can only try to duplicate your excellence.

[@SlapYoDaddyBBQ]

Thanks for your support and kind words!

[@fmalloy1]

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!

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/m564gZqAmLators

[@dantecain6277]

One of the most all american videos I've seen, keep it up!

[@SlapYoDaddyBBQ]

Thanks Dante. You may also like to see how a Texas 3 time world ribeye champion does his kzbin.info/www/bejne/oYKzlGWpYqiEo80. Also please see how I cook steaks at home kzbin.info/www/bejne/m564gZqAmLators

[@Apoind1]

Best start to finish example of how to cook a steak!! Thank you! (I am only judged by my friends and family...but they are just as important to me as steak judges!

[@SlapYoDaddyBBQ]

Thanks for your kind comments BarkieDog and for watching my. If you like steak, please watch my 30-day and 60-day butter aging videos. Keep spreading BBQ love.

[@carlagribi6142]

Such a science to disl in. I am learning a lot from your videos. This one really made my mouth water and desire to try

[@SlapYoDaddyBBQ]

Thanks Carla!

[@MustangGuru]

Your test steak was just perfect for me. I do realize the factors for a competition are different.

[@SlapYoDaddyBBQ]

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)

[@bobbysweeney5377]

Wow, okay. I'm going to have to watch these a few times to take all this info in. Lol Fantastic!!! Cheers

[@bobbysweeney5377]

Yep, I'm a white belt...

[@SlapYoDaddyBBQ]

Feel free to binge watch my 100+ videos when you have time and let me know if you have questions. Cheers!

[@kevinsapokguy]

First time watching your video and I wanted to thank you for explaining everything so throughly. We love you Soo!

[@SlapYoDaddyBBQ]

You are so welcome! Be sure to check out my 300 videos across 35 Playlists SCA Comp Ribeye 2 -kzbin.info/www/bejne/lavbXqSombeol8U Here’s how I cook at steak at home - kzbin.info/www/bejne/m564gZqAmLators Please see how a 3-time Texas world ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@reginaldselby5074]

I love to watch Mr. Harry Cook. I really enjoying watching him on BBQ Pitmasters show. I wish he had competed more on the show and stayed for more seasons. Learned alot of great tips.

[@SlapYoDaddyBBQ]

Hey Reginald, thank you so much for your kind words! I'm truly honored that you enjoyed watching me on BBQ Pitmasters. It was a fantastic experience, and I'm thrilled to have shared some tips along the way. Stay tuned to this channel for more BBQ adventures and insights. Keep grilling and I'm humbled to be part of your BBQ journey!

[@bosmith5958]

one of the best steak how to vid on utube

[@SlapYoDaddyBBQ]

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.

[@tommywoo1888]

Thank you!!!!

[@nickma71]

I won't be cooking competition, but I enjoy these tutorial videos. As a side note, those trimmings look they would be incredible hamburgers.

[@SlapYoDaddyBBQ]

Thanks for stopping by. I save the trimmings from my classes and KZbin videos to make sausages and hamburgers. Nothing goes to waste!

[@nickma71]

@@SlapYoDaddyBBQ My Sam's is selling Prime Rib hamburgers. It has to be similar.

[@danielbarbee7712]

Thanks for saying you buy your meat at Sam's. Worked there 25 years . Our cutters take great pride in what they produce. In the 14 clubs that I worked in I can say that all had great associates that were proud when the members were pleased.

[@SlapYoDaddyBBQ]

The ones from Sam's I met and spoke to are careful and diligent about putting out the best products. The quality and consistency in LA is very high and I've been using Sam's meats in my class 10+ years

[@brandonthornton3018]

You seem like a really awsome person keep living the dream and doing what you do.

[@SlapYoDaddyBBQ]

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!

[@xcali3ur561]

Thanks buddy!

[@Bralph888]

I like your style! Enjoyed watching this. Got some tips from this that I will be using probably for the rest of my life, grilling like a boss

[@SlapYoDaddyBBQ]

Thanks for watching. Feel free to binge watch my 100+ videos when you have time. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

[@gilflores1032]

I’m a newbie to the smoking and grilling world. You sir, are truly a master. Keep it up.

[@SlapYoDaddyBBQ]

Welcome to my channel. Feel free to browse my 200+ videos and 30+ Playlists. Ask if you have questions.

[@TexasStyleCuisine]

Nice looking steaks great tutorial thanks for sharing

[@SlapYoDaddyBBQ]

Thanks. Be sure to watch how the 3X Texas champion cooks his kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@tylerbrigman8294]

I really liked your technique of dabbing the steaks with butter, using the rosemary sprig.

[@SlapYoDaddyBBQ]

Feel free to try it out. At home, I cook a steak like this kzbin.info/www/bejne/m564gZqAmLators See how a Texas 3 time world's ribeye champion does his kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@tylerbrigman8294]

Holy shit! A

[@dncook1955]

Thanks for taking the time and effort to share. I will definitely follow your step-by-step instructions on my next rib eye. And Harry, disregard the haters , this is the only way they know how to contribute as they would never take the time to put on a show (their just electronic hecklers)

[@SlapYoDaddyBBQ]

Hey David. Point noted. I look forward to positive and non positive feedback as my goal is to spread BBQ love.

[@brianrawson1968]

I frikin love you tube! I just learned to prepare a great steak from a grand master! Thank you!

[@SlapYoDaddyBBQ]

Hey Brian, I'm a newbie at steak comps. Watch how a Texas three-time world champion does his kzbin.info/www/bejne/oYKzlGWpYqiEo80. At home, I do no trim, salt, and med-rare kzbin.info/www/bejne/m564gZqAmLators

[@brianrawson1968]

the judges are the real winners. They get to eat great steak for free!

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/gGPdfpagjbRkbsU

[@ianlin4463]

@@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

[@SlapYoDaddyBBQ]

@@ianlin4463 life is tough! go eat steak! :-)

[@Barrustio46]

That's incorrect I have been a judge and have eaten steak that LOOKS beautiful BUt...heheh

[@adrianfirewalker4183]

I'd rather be a judge at a steak competition than at a kale salad competition

[@syxx242]

as the man clearly states its for a competition , everyone thinks there's is the best after a case a beer but that wont cut it for a judge

[@SlapYoDaddyBBQ]

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"

[@jeromestaab3455]

@@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.

[@harsoo]

@@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! :-)

[@donright4310]

I cook a great steak at home that wins the taste buds competition every time. That's what matters most. Thanks for the insight to competition. Look forward to more!!!

[@SlapYoDaddyBBQ]

Yes, and a home steak won't put $1,000 in your pocket. See SCA 3X world champion kzbin.info/www/bejne/oYKzlGWpYqiEo80. See where the SCA contest is held kzbin.info/www/bejne/gGPdfpagjbRkbsU. This is how I cook steak at home kzbin.info/www/bejne/m564gZqAmLators

[@donright4310]

I'll check it out.

[@sinori008]

I believe what the fuss with "Harry Soo" is all about. Great tutorial and video, I subscribed and I'm now a fan after watching this video!

[@SlapYoDaddyBBQ]

Be sure to watch the real champion at work in this video kzbin.info/www/bejne/oYKzlGWpYqiEo80. I'm a comp BBQ cook and am a newbie to the world of SCA-sanctioned steak cookoffs so I'm learning

[@Moshbearpig]

I'm going to take a SCA judging class next year to be able to judge these things!

[@SlapYoDaddyBBQ]

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

[@extremelycareless2541]

you know what I like on my steak? another steak.

[@cryptocruiser4179]

Thanks Harry, Watched part 2 a few times!

[@SlapYoDaddyBBQ]

Hope you enjoyed it!

[@ralphfurley123]

Oh my goodness, that test steak looked perfect to me!!! I would have devoured that in a second!!! But Mr. Soo’s standards are so exact and so high!!! Wonderful video!!! ☮️🖖🏽

[@SlapYoDaddyBBQ]

Thanks for stopping by. There is a part 2 in this series!

[@kevinagee4364]

every time he says "warm pink center" take a shot

[@SlapYoDaddyBBQ]

Burp!

[@JohnThePA]

--> 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.

[@SlapYoDaddyBBQ]

Thanks for your support. Spreading BBQ love requires perseverance and patience I am learning! :-)

[@johnchase8510]

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?

[@mikekrusz6789]

Wow never knew so much work went into a steak competition!! You're a master at your craft! Great video !!

[@SlapYoDaddyBBQ]

Thanks Mike for watching. Please see my Steak Playlist for many more steak videos.

[@wylieslawson583]

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!

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@MegaWebsters]

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.

[@SlapYoDaddyBBQ]

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. kzbin.info/www/bejne/oYKzlGWpYqiEo80. At home I don't trim, only salt, and med-rare htps://kzbin.info/www/bejne/m564gZqAmLators . Thisi is where I shot the SCA video NBBQA kzbin.info/www/bejne/gGPdfpagjbRkbsU

[@petmycat2720]

******AWESOME MAN******

[@SlapYoDaddyBBQ]

Thanks for stopping by and taking the time to leave a comment. Hopefully this intel can up your steak game even if you don't do all the steps I suggested. I appreciate the feedback.

[@seanwilkinson3850]

Great video, thanks for sharing. Congratulations on all of your successful competitions!

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to binge watch my 100+ videos when you have time. You master barbecue from my channel so you can spread BBQ love! :-)

[@victorbenner539]

So I just finished this video Harry. It explains a lot. I'll be checking out some more on this subject. I forgot to mention that I'll have some of my smoked salmon with us in the boat.

[@SlapYoDaddyBBQ]

I'll bring the Kewpie mayo, capers, red onions, and coarse black pepper

[@victorbenner539]

@@SlapYoDaddyBBQ sounds great.

[@MikeyB-Rod]

-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.

[@SlapYoDaddyBBQ]

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.

[@willwarden2603]

Thank you sir very technical presentation I learned a lot

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@gregpruitt1647]

Grilling stakes for New Years eve. I will be using some of your tips. Heading to the store to buy some of the ingredients shown in this video. Excellent video. Thanks so much for doing it.

[@SlapYoDaddyBBQ]

Thanks GP for watching. Be sure to watch my NYE porchetta recipe kzbin.info/www/bejne/gXaWi5tvdsiXoNU Wish you and your loved ones a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

[@joeyg2480]

Henry,you deserve respect my friend.your one of the best out there.✌✌!!

[@SlapYoDaddyBBQ]

Thanks Joey. Just sharing some BBQ so you can up your game and be a hero to you family and friends! Thanks for stopping by and leaving a comment

[@kevinagee4364]

i made ramen today. i even got fancy and put spinach in it.

[@Lumencraft-]

I love it that to win a competition you actually have to cook the meat to correctly instead of serving nasty raw crap that is so popular on TV.

[@SlapYoDaddyBBQ]

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.

[@fly1327]

Hey Harry! I've had good success at home (nobody has complained yet) with ribeye using sous vide up to ~120F internal, then finishing on high heat, either a hot grill or a broiler, just enough time to get the sear. The uniform edge to edge color (doneness) is really great, like really expensive steakhouses.

[@SlapYoDaddyBBQ]

Sound like great technique. Thanks for sharing. Cheers, Harry

[@charlesncharge6298]

Cooking the perfect steak is not only science, but it's also art. Thank you for your contribution to both institutions!

[@SlapYoDaddyBBQ]

Happy to be of service Charles. Thanks for stopping by and commenting

[@SlapYoDaddyBBQ]

Be sure to watch a real pro cooking steak kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@JayCole37]

Wow thanks

[@SlapYoDaddyBBQ]

Thanks for watching

[@alwaysstraitup]

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?

[@SlapYoDaddyBBQ]

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. kzbin.info/www/bejne/m564gZqAmLators . Please also see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - kzbin.info/www/bejne/oYKzlGWpYqiEo80

[@Sam-xh2ix]

Thank you for the video. Would it also be a good idea to use the sodium phosphate TR, Accent, marinade etc on brisket or are those better for steak?

[@SlapYoDaddyBBQ]

Same technique is applied when I cook comp briskets. Here are some steak and brisket videos SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs Cowboy Steak like Brisket - kzbin.info/www/bejne/hovKaZSLacyNqqs Wagyu at home - kzbin.info/www/bejne/m564gZqAmLators World Steak Champion - kzbin.info/www/bejne/oYKzlGWpYqiEo80 35-day Butter Age - kzbin.info/www/bejne/kIOli356oM6ni5I 60-day Butter Age - kzbin.info/www/bejne/sHu2gXuKgKl3ns0 0-30-60 Butter Age - kzbin.info/www/bejne/gWnKZqRjort1qa8 Umai v Cryo v Butter - kzbin.info/www/bejne/r6DNi5eNeql5pdE CJ Umai v Cryo v Butter v Aged - kzbin.info/www/bejne/hnmyqH5tabCCmas Salting Steaks - kzbin.info/www/bejne/mKWTooGeZ7SBis0 Frankensteak - kzbin.info/www/bejne/gqWZYaGYbcajbq8 $210 v $20 Porterhouse - kzbin.info/www/bejne/aJyxfJaeosZmjdE Porterhouse like Steak - kzbin.info/www/bejne/gGPLen9-nLmVncU Butter Aged Porterhouse - kzbin.info/www/bejne/paizemBqhbGla5o Porterhouse Sous Vide - kzbin.info/www/bejne/b3W1n6eVr6-nr7c

[@GotoJas]

Your recipe looks very appealing and appetizing. For sure its very tasty and yummy! A must try dish. Happy meal soon.

[@79medic]

That first steak is perfect !!!!! Mabe a little bit rarer 🍺

[@SlapYoDaddyBBQ]

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 kzbin.info/www/bejne/oYKzlGWpYqiEo80