Sneak Peek: NEW Article - The Art Of Steak Cookoff Competitions

[Huskee]

The medium requirement has been mentioned by many as puzzling. I'm with you, except I prefer medium rare. I can eat rare to medium well though, I won't refuse most steaks.

[MrMeat]

I briefly looked into it a few years ago. I think they cook their steaks to medium and I prefer a technically raw (107-110 final temp) in the center. So the thought of eating hundreds of medium steaks to get my technique down, was not appealing to me. That being said, I absolutely LOVE that they do it and it seems like a fun competition to do!

As a side note, the Texas Steak Cookoff in Hico, TX is an awesome time. Love going whenever I am in the area.

[Huskee]

Absolutely! Even though a dark brown steak tastes better, they DEMAND grill marks.

[bbqLuv]

Are not the grill mark in reality Black burned marks? They do look good.
very tasty looking steak. in competition are grill marks taken into account during the scoring?

[Mosca]

For years I had trouble getting steaks right. Now that I can nail them, I’m obsessed with them.

If he was shooting for 135*, he probably should have reverse seared them to 125* or so.

[Huskee]

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An Introduction To The Art Of Steak Cookoff Competitions, by Clint Cantwell
https://amazingribs.com/bbq-and-gril...f-competitions

If you’re like me, you likely fancy yourself quite the steak griller. But the true test of one’s talent is entering one of the countless steak cooking contests held each year. If you've ever considered competing in a steak cookoff, here's a first person account of what you can expect to encounter from start to finish.