Ribeye Steak - SCA Competition Style

I finally decided it was time for me to TRY cooking a ribeye steak to the Steak Cookoff Association competition guidelines. I have never done this before. Since video viewers can not taste my results, I decided to go primarily for two elements of this process. I wanted to hit appearance and proper level of doneness. These are two of the criteria upon which these steaks are judged in the competition. The proper level of doneness for SCA competitions is MEDIUM. When I was shooting this video, at the point where I sliced into my steak, I THOUGHT my steak may have looked a little beyond medium, but the internal temperature of this steak never went past 135°F. That being the case, I may have actually been slightly UNDER my target. The video thumbnail and end screen image in this video shows the difference between what my phone camera sees compared to the video camera. It's really difficult to show true color sometimes when making video in various light conditions. But at any rate, MEDIUM is the target for a SCA cook.
The SCA cooks are dominated by the use of the ‪@Grillgrate_eat_well‬ to get these beautiful grill marks on both sides of the steaks. So I used those in conjunction with my ‪@PKGrills‬ PK360 to wage war on this ribeye.
There are a bunch of subjective judging criteria for these competitions. I encourage you to read about those from the link provided in the video.
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[@glichasasha750]

You need the grill grates above 550

[@Moshbearpig]

It's unfortunate that the SCA is more of a seasoning and appearance organization rather than an actual best tasting steak association. Still good video, cheers

[@BrianMiller1973]

Looks good John! Any plans to give an SCA comp a try? What did you think of the B&B briquettes?

[@AtlantaGrillCompany]

It's not likely that I'll ever compete. The B&B bricks worked really well for me. I am gonna try some of the Jealous Devil bricks next...

[@tri-tipjunkie]

Looks good to me bet it taste good too 👍

[@roncorbin1500]

John , apperence for me not bad , but definitely over cooked for me. I pull my steak at 125 & let rest for five to ten minutes. You must have cooked that one for Tonya LOL.

[@AtlantaGrillCompany]

No.. I cooked it per the SCA requirements as stated in the video and in the description...

[@jeffdalton2967]

What was in the butter?

[@nathantrissel1658]

Blend your seasonings together and pulse grind in a coffee grinder.

[@29madmangaud29]

I'm sure it tastes great, but for my wife and I we like ours a little more Medium Rare.

[@AtlantaGrillCompany]

I prefer mine medium rare too but the SCA competition requirements are a medium cook.

[@29madmangaud29]

@@AtlantaGrillCompany really? Wow, who would've thought?