🔥Proper seasoning and searing are crucial for a delicious ribeye steak.
🥩Leaving fat on the steak can enhance flavor and moisture during cooking.
🔥🔪SCA competition cooking may require trimming the fat for presentation.
🔥🌡️Resting the steak after grilling allows the juices to redistribute.
🍽️Grilling one steak at a time ensures proper sear marks and doneness.
Is it necessary to leave fat on the steak?
—Leaving fat on the steak can enhance flavor and moisture during cooking. However, in certain competitions, fat may be trimmed for presentation purposes.
Why is resting the steak important?
—Resting the steak allows the juices to redistribute, resulting in a juicier and more flavorful steak.
Should I season the steak before grilling?
—Yes, proper seasoning is crucial for a delicious ribeye steak. Season the steak with your favorite spices and herbs before grilling.
Why should I grill one steak at a time?
—Grilling one steak at a time ensures proper sear marks and allows for precise control over the doneness of each steak.
What is SCA competition cooking?
—SCA competition cooking refers to cooking steak according to the rules and standards set by the Steak Cookoff Association. These competitions often require specific cooking techniques and presentation.
00:00Introduction and invitation to subscribe to the channel for barbecue and grilling content.
00:30Explanation of how the fat is left on the steak for barbecue purposes, but may be trimmed for competitions.
01:30Preparation of the grill with charcoal and hickory chunks for flavor.
02:45Instructions for searing the steak for a minute and 15 seconds on each side.
04:00Application of butter to the steak for added richness.
05:30Explanation of the importance of resting the steak for 20 minutes to allow the juices to redistribute.
07:00Cleaning the grill grates after cooking.
08:30Cutting into the perfectly cooked ribeye steak and final remarks.
