This is a perfect ribeye steak for steak contest… You might have come across one of the many SCA contests that have been happening around the country lately or you might just be looking for a killer ribeye recipe. Either way, you’re in the right place…
How To Cook a Ribeye Steak for Steak Contest
The first step to any good ribeye cook is choosing your steak. Here are a few things to be looking out for:
- Good marbling throughout the meat
- Nice ribeye cap (the muscle that goes around the ribeye)
- Not a lot of loosely hanging meat (as you’ll trim that off anyways)
Next, as you might have guessed, is trimming the steak. The obvious part is the “tail” because it’s mostly fat, and will probably not render down properly. At the same time carving it out will give your steak a great rounded shape, giving you points on presentation!
Also cut off any loose meat and remove the silverskin/excess fat around the edges of the ribeye. You can keep that fat and use it to season your grill once you get it fired up!
On to seasoning the meat. You don’t need to go fancy to create a delicious end product but you need to know what you’re doing.
- Season with a basic rub first (salt-pepper-garlic)
- Let the seasoning work on the meat for at least 30 minutes
- Follow up with ground spices that will give the steak a nice texture. Don’t go too heavy on this one!
- Finish off with a spicy rub, mostly to give the meat a nice color. Again, no need to go too heavy on this one either.
Time to fire up that grill! Ribeye steak is not a meat you cook low’n’slow- on the contrary, you are looking to get the temperature on your grill up to 500°F. To do this, add some unlit charcoal on top of the hot one. To add some flavor, place a couple chunks of cherry wood on top of the hot coal.
When the temperature is high enough, place the steaks on the grill. Mash them down on the grate to allow for deep grill marks, then close the lid. Make sure all the vents are wide open!
After 2 minutes it’s time to flip the steak! Once you’ve done that, baste with molten salted butter.
This is the most crucial part of the cook: you have grilled the first side for 2 minutes, flipped and basted. After 1½ more minutes, start monitoring the temperature closely. When you see a reading of 128°F on your thermometer, immediately take the steaks off the heat. Baste them again and let them rest for about 10 minutes, as carryover will raise the internal temperature another 5 degrees.
Once the steaks have rested, it’s time to serve. If you’re grilling ribeye steak for steak contest, this is when you place one ribeye in a lunchbox and send it off to the judges. If you’re at home, this is when your friends and family congratulate you on the best ribeye steak they’ve ever tasted.
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