SCA Steak Cookoff Association Ribeye Steak Process
I got my hands on some pretty cool looking lump charcoal, called Jealous Devil. Great packaging, resealable package and very strong and durable. I decided to give it a try while I also documented some pointers for cooking an SCA (Steak Cookoff Association) steak on a PK360 with Grill Grates.
The Jealous Devil charcoal was by far the best tasting lump I've ever used. It was incredibly clean, smelled great the entire time it was cooking and left no 'off' flavors or colors at all. Super impressed with the quality of the taste.
When I cooked for this video, outside temps were near zero and the wind was very high. This may have had an effect on the temperatures I achieved. Next time, I will also use more charcoal and that should get my temps up to where I wanted them. It was very close anyway, just not quite there. I will be trying again soon, but here is my documented first attempt, written out and a video to go with it. Very simple cook.
2 - Choice Ribeyes (cowboy cut). 1.25" thick (about 16oz). Note: for an SCA contest, there will be no bone in most all cases.
Trim some of the fat off of the caps, as shown in the video
Tie the ribeyes so they keep their shape, as shown in the video
Season liberally with Loot 'N Booty 'What's Your Beef'
Light two chimneys of Jealous Devil Lump Charcoal
Let charcoal burn in chimneys until all of the coals are lit with some white on all
Dump lit coals into the PK360 (or another grill) and spread evenly
Replace the Grill Grates onto the grill and let come up to temp, about 45 minutes. We want the grill grates at or near 700 degrees on at least one side
Place the ribeyes directly on the Grill Grates and press the steak into them, for even grill marks
Close the lid and cook 2 minutes
After 2 minutes, rotate the steaks 90 degrees
After another 2 minutes, flip the steaks
2 more minutes, and rotate the steaks 90 degrees again, this will give you perfect grill marks on each side. This time, you want to begin checking steak temperature.
Using a Thermapen, probe the very middle of the steak, but be sure you don't check in a pocket of fat. For a medium rare steak, we are looking for 127 degrees. For a medium steak, we are looking for 132 degrees. The temp will rise 5-7 more degrees during the rest.
After the final 2 minutes, if the steaks still aren't done, elevate them onto a pan, as shown in the video. This will prevent burning and allow the steaks to bake evenly, until done. It took an additional 3 minutes in this video. Times will vary, you should go off of temperature only.
After you take the steaks off, cover loosely with tented foil and let rest 5 minutes before slicing.
Slice, serve and enjoy!
Full post at: BBQRevolution.com