How to cook an SCA Steak by World Champion Robby Staggs, sponsored by SuckleBusters

[Music] welcome to suckle Buster's outdoor kitchen today we have a very special guest with us mr. Robbie Staggs he is owner of champion barbecue supply in Amarillo Texas he also is on to pig mafia team today he's going to introduce a new seasoning that he's created and he's also going to teach us how to cook an SCA steak so Robbie why don't you tell us a little bit about the road to the championship and how you got there well it all started I had a pretty good year last year but I didn't get it first my wife got it first in about July and she qualified for the world championship so that really got me off my rear end I had to do about eight to eight weeks of events just to qualify on points ended up qualifying on points in Wichita Falls luckily I was on a very cold streak had gone about eight tournaments with no calls so I picked a good time to break my cold streak at the world championship so never give up right and never give up one thing I did learn is get my timing down and get a process down civilian eight straight weeks in a row I really got my process down I think that's really what propelled us to get our consistency enough to win a World Championship awesome well I'll tell you what how about you show us how to cook one of those SCA steaks so the first thing when you get to an NCAA stake after that cooks meeting is picking out a steak what you're gonna run across the table probably as big as this whole bar full of full of steaks you'll draw a number to pick your order and you'll come through mine one time and you'll come back through in the opposite order but as you're walking by with these fifty states what we're looking for is really this fine ounce of meat so whether you're at the supermarket or you're at an SD a table picking out of state we're looking for is a soft well marbled meat right here so in this particular example listen like a little mini table we've got here this steak would be the least valuable on this table for judging or for your dinner table this would probably be the most valuable a lot of people in SCA call this a trial art got all three muscles intact this wrap around spinalis is also a good one this one here is just a smaller version of this still got the three muscles it's not as big these two aren't bad but this would be definitely our throw away so we would be comfortable turning in all five of these except this one so today we'll grab we'll grab a try heart and we'll grab a wrap around spinalis and we'll cook these two today so next we're going to cut out some of this fat we don't want the judges to eat we're just gonna do just a light shaving as we can we still want as much of that meat and we're doing this guys on use a long slow strokes that way you don't really damage the meat and you don't have any pressure so so guys when you get to here we're gonna take this last piece off right there well we don't want to do is cut this piece right here because this is connecting those two muscles if not it'll split on you so the first thing we're going to do we're going to tie the steak up and the reason why we do that when you grill these rib eyes they're gonna tend to expand the fast kind of shrink sometimes expand it's gonna do all kinds of different things so we want to keep this thing stationary so we can get our grill marks by the way we want them so first thing we're cutting out a little bit of string and then we're going to go around the steak we're gonna do a butcher's nut which is like tying your shoe but we're gonna go through it twice so that way you'll stay in place to get our nut so that we get our butchers not started we're just gonna tie that up not too tight we don't want to choke it to death but we don't want it to move so you see our butchers not a stayed in place so we'll go ahead and fold that over give that a little time what I do is I leave about two inches on the on the string that way when I turn it into the box it's still on there to remind me to take it off a lot of people have been disqualified and SCA including me I've left my string on and the last name they tell you at the meeting just leave don't leave your your string on your steak so this is just a little reminder we'll move on to seasoning that so some people marinate some people I call it a dry marinade I'm gonna start with a binder you can use oil I'm gonna use a little bit of blue mushroom sauce this that's a great product it's kind of Wisconsin I believe and we sell it on our website but we're gonna do about six or seven drops and we'll just Pat that in go around the side so I'm not putting a whole lot on there just enough to get the steak wet and then we go with our seasoning here I'm gonna go pretty liberal so we're gonna cover this thing pretty good Pat that in and we'll hit that side just a little bit let's go it we're gonna let this set for about ten to fifteen minutes and let that thinks whether the salt and everything will draw the moisture up out of out of the out of the state and that rub will kind of dissolve into the state so we've left this steak set for about 20 minutes and you see the juices have come up the steak looks whipped so now we're ready to season the other side and we're going to do the exact same thing on the other side we're gonna put about five or six drops wishes here on there we're gonna rub it in and we're gonna literally cover that now we're going to transfer it to a pan now I've got I've got a chicken rack in here to keep the air going all around it I don't want to on my rub sitting here if you have most of that rub laying it on the cutting board I don't want to sit there all day and all that bottom of the rub to be lost so I put it on the chicken rack in a pan we'll put some foil over it and we'll just set it aside until we're ready to cook all right so we're going to use a product called grill grates now we want to grill grates to be 550 600 degrees if you don't have an infrared thermometer we want that just hot enough where you only hold it for a couple seconds so we're gonna start this steak is we're gonna start by spraying a little coat of duck fat and we're gonna place it directly on the heat this is a three pound weight and then we're gonna we're going to let that weight rest for about 15 seconds some people do it the entire cook I do it 15 seconds I just want to set those grates and then we're gonna we're gonna close that with 15 seconds are up we're gonna shut this lid and total cooking time this is going to be about a minute thirty on this side all right so our timers going off then we're getting ready to do our second second flip what we do is on a slider great spatula under here we're gonna grab our brush we will get that great clean again so our grill marks will be cleaned we're gonna take our duck top coat this side you get a quick spray and then I transfer it to my left hand I want to put this edge right on that grill mark we're gonna put the steak weight back on there for about 15 seconds we let that cook for about another minute 15 we're gonna do the same thing here we're gonna pop that thing off clean up the rim what we're gonna do now we're gonna give us another coat of duck fat and now we're gonna go exactly the opposite so we're gonna take this in our hand flip it around then we go exactly opposite way we just had it so that's gonna give us that perfect crosshatch where we give that another about 15 seconds okay 15 seconds up we're gonna let that just cook all right so we're going on to our fourth flip here and once again we're going to pop this thing up the reason why we pop that up we don't want to rip our grill mark so if you pop it straight up we have a better chance to keep on those grill marks intact so now we're gonna do the exact same thing on this side we're gonna put this on directly this would be the first time we buttered the state now I've got some preseason butter here some of the seasoning with the duck pad is washed off so I'm gonna take some of this preseason but it I'm gonna take a little bit off the top that's not where the fat settle to the bottom we're gonna give it a little dose we're gonna give that just about 15 seconds so we're gonna let that cook and now we've got two sides to choose from we're still gonna give this a little pop up okay so now we gotta make a decision which side looks better so we got darker marks on this side a little bit of char and we have a little lighter marks on this side one side here just a little bit so now what we're gonna do we're gonna raise the steak up the steak should be about a hundred degrees and what we're going to do is take a thermometer and we're going to cook this thing slow and we're right about 99 even we're at about 95 degrees so what we're gonna do we're gonna raise this up we're done we're done getting grill marks right now so we're gonna we're gonna raise this thing up slowly and we're gonna start buttering it about every minute or two we keep buttering that thing and this is seasoned butter I took our same seasoning we season with the toothpick mafia seasoning and we're just going to coat it keep tilting it we're gonna let this sit if I gonna have this cook for about two minutes and then we'll check on it we'll see how we're doing and where we tempt it says right in the middle of the steak where we're at the genders to cut from temp right in the middle so we're getting real close we're about to get close to one hundred thirty degrees we're going to give this a final butter and we're gonna pull this rat about 137 138 degrees and we're gonna get a five-minute five minute rest and then we'll get ready for the judges all right so we come from the grill and I put a little seasoning on our foil we've watched a lot of that seasoning off with the butter and the duck fat and everything so we're gonna Reese's in the bottom of it well let's just say Chris about 5-10 minutes a minute on the fire I don't get that for so tight that we've ruined the steaks apparently so we're going to bunch that up we're gonna let that rest for at least five minutes we're gonna unwrap this it's been about five minutes the breast huh we're gonna take this out of the foil we're going to save that juice but we're gonna pull right now is as you see lot of seasonings washed out we're gonna hit this with one more just up high seasoning we're gonna take just a little bit of butter and we're going to disguise that seasoning just a little bit so we've we've Reese's and remember I said we cut our string this is our reminder let's cut our strength and now we're ready for the box so we can see our spinalis here and we want the judges to eat spinalis so our cut is gonna be right through here so we're gonna cut this this way we should be in a perfect medium I hope you've learned everything you need to know to get your first SCA steak cooked I hope for you guys that do it all the time maybe picked up the pointer to I'd like to thank Dan for soccer Buster's for letting us use his backyard to do this also grill grates PK for supplying the grill jealous devil for supplying the charcoal feel free to go to dance website order our two pig mafia rub or you go champion BBQ supply.com as but we're always in the store there in Amarillo Texas to help you out help all your cooking needs and hope y'all enjoyed it and since we're not actually turning the judges we're about to get about to get to eating so y'all have a good good evening [Music] oh that's awesome Robbie

Channel: SuckleBusters

Views: 113,416

Keywords: steak cookoff, steak cookoff association tips, steak cookoff association rules, steak cookoff association scoring, steak cookoff association world championship, steak cookoffs in texas, steak cookoff association, sucklebusters, sca steak competition, sca steak, steak competition, how to cook steak, cook steak, ribeye steak, how to grill a steak, how to cook a steak, how to cook a steak on the grill, how to cook a steak medium well, how to cook a steak medium, perfect steak

Id: C2_I4vMXHuM

Length: 13min 52sec (832 seconds)

Published: Tue Feb 18 2020