Ribeye Steaks SCA Contest Texas How-To Perfectly Cook by Grand Champion Harry Soo SlapYoDaddyBBQ.com


  • Am Vor 3 Monate

    Harry SooHarry Soo

    Dauer: 21:07

    #harrysoo #slapyodaddybbq #scafamily
    Harry shares his black belt tips on how to cook SCA contest ribeye steaks, Click "SHOW MORE" for links and info
    The Steak Cookers Assoc (SCA) sanctioned cookoff are fun as you compete for cash, trophies, and prizes. Most SCA Steak Cookoffs feature a $1000 first place prize and typically will pay the top ten places in the steak category!

    The SCA's primary focus is STEAK, but they also do ancillary categories to challenge cookers and involve the entire family. It's a fun relaxed environment and a fair competition. For the price of the entry free, SCA events provide all the steaks at an event to ensure a level playing field for the teams. Judging is done double blind so the best cook of the day wins.
    SCA events are family friendly and it's common to see the entire family participating. Often, husbands and wives create their own teams to compete against each other, even father and sons, and sometimes three generations compete at the same event .
    SCA events are a ONE DAY format held on Friday, Saturday, or Sundays. The typical event begins with a cooks meeting at 10am and awards are held about 4pm allowing teams ample time to travel to an event in a single day.
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    - LINKS -
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    New Here?
    Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.

    On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
    On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 27 Grand Championships. I've personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.
    I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories
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Harry Soo
Harry Soo

NOTE: This video shows how-to win an SCA ribeye contest, with SCA judges, and following an SCA color doneness chart. Please DO NOT say that my method is wrong and that salt and pepper, no fat trim, medium-rare is the proper way to cook a steak. I know that http://youtu.be/emUPgJcQzlY. This is a COMPETITION STEAK video. See SCA 3X world champion http://youtu.be/kQPc2s-CQmk. See where the SCA contest is held http://youtu.be/J2zMcjXO18c. If you are commenting on MSG, please see my explanation below. MSG - If you have eaten a McNugget, you're ingested MSG which is the sodium salt of glutamic acid. Glutamic acid is naturally occurring in your body as that is an amino acid of the 20 amino building blocks of protein and of on Earth. The sodium salt is MSG which your tongue has a taste receptor for. That's why certain foods like spaghetti sauce, burgers, ceasar salads taste good. You have 2kg of glutamate in your body and the fact that you can read and understand my reply is because glutamic acid is a neurotransmitter among the neurons in the human brain. It also tastes good. So, in correct dosage, MSG is safe as it's naturally occurring in many foods. I'll make a full video to explain MSG soon.

Vor 2 Monate
Daniel Kuchenberg
Daniel Kuchenberg

DOnkeyshyt, Actually overhydration can kill you. http://www.healthline.com/health/overhydration#causes

Vor 3 Tage
docno62
docno62

Something very American about justifying the use of MSG by saying you can find it in a chicken McNugget... At the end of the day, MSG is an artificial flavour enhancer and using it is a bit of cheat. I’ve been living in East Asia for 19 years and I do everything I can to avoid the stuff during the day because, in large doses, it almost knocks me out...

Vor 15 Tage
Nomeus Gronovii
Nomeus Gronovii

+Vegan ASMR we all know theres no such thing as a perfect anything and harrys steak is no exception, its just a video title. there are nearly countless videos with similar titles as you can imagine. after all, it brought us here didnt it? it works! ;)

Vor 17 Tage
Vegan ASMR
Vegan ASMR

+Nomeus Gronovii Yes, shows how affluence and meaningless in life go hand-in-hand. Cooking a perfect steak? Is that what world really needs now..?? I'll use my affluence in better ways, thanks. hehe

Vor 17 Tage
Nomeus Gronovii
Nomeus Gronovii

+Vegan ASMR plenty of people

Vor 17 Tage
scott/mason
scott/mason

Sous Vide that bitch @131 and flame throw it, put some smoke on at the end. BAM!!! Those Judges eat there steak way to done!!!

Vor Stunde
Chester Puffington
Chester Puffington

Mr. Soo, you are a master.

Vor Stunde
Soth Arioch
Soth Arioch

Do another job.

Vor 6 Stunden
concretero1
concretero1

I’m hungry after this Do you?

Vor 10 Stunden
Chuck Goodwish
Chuck Goodwish

No tin foil, definitely no tin foil.

Vor Tag
David K
David K

You just ruined a great steak by dumping that poison MSG on it.wtf seriously?

Vor 2 Tage
Harry Soo
Harry Soo

+David K live long and prosper David

Vor Tag
David K
David K

No We don't eat anything that has any of that crap in it, msg disodium insinate , etc. thank God our parents taught us young to read the labels and know what we're eating besides you can get Doritos and other stuff that does not have any of that crap added to it.

Vor Tag
Harry Soo
Harry Soo

Hey David, you may not have eaten a McNugget or Doritos perhaps. Or a cheeseburger, Caesar salad, Parmesan cheese, Marinara sauce, soy sauce, miso soup? These foods and more all contain MSG which is the sodium salt Na combined with glutamic acid. The fact you can read and understand my reply is because you have 4 lbs of glutamic acid (an amino acid and one of the 20 building blocks of protein on Earth that makes your body) and you manufacture 50 grams a day of glutamic acid in your body. If you are allergic or are against it, avoid it. My recipe is still good without this additional FDA approved umami enhancer.

Vor Tag
Ms K Jones
Ms K Jones

I haven't had one of those in years.

Vor 2 Tage
Harry Soo
Harry Soo

Give it a go if you like. Or you can try my home cooking version http://youtu.be/emUPgJcQzlY . Also, please see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor Tag
cndvd
cndvd

The final steak looked over cooked too.

Vor 2 Tage
Harry Soo
Harry Soo

I was trying to get to a warm medium pink center as these are SCA rules SCA color chart http://goo.gl/images/gwzth5; http://www.steakcookoffs.com/; how I cook at steak at home - http://youtu.be/emUPgJcQzlY ; how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor Tag
cndvd
cndvd

The test steak looked over cooked.

Vor 2 Tage
Harry Soo
Harry Soo

Yes, you are right. I was cooking to SCA rules SCA color chart http://goo.gl/images/gwzth5; http://www.steakcookoffs.com/; how I cook at steak at home - http://youtu.be/emUPgJcQzlY ; how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor Tag
MarklarsonTube
MarklarsonTube

EVERYBODY READ THE PINNED COMMENT BEFORE COMMENTING!!!!!!!!!

Vor 2 Tage
MarklarsonTube
MarklarsonTube

+Harry Soo It probably still won't help, bu I tried!

Vor 2 Tage
Harry Soo
Harry Soo

Thanks for the reminder. No one seems to do so!

Vor 2 Tage
HighsNBurgers
HighsNBurgers

Harry the AC/DC fan, get prime ribeyes from Costco.

Vor 2 Tage
Harry Soo
Harry Soo

Yes, Costco has great prime grade ribeyes. This is an SCA comp steak video. The organizer provides Angus Choice steaks to the competitors which you have to pick via a poker chip draw. So there is no prime steak at an SCA contest. SCA color chart http://goo.gl/images/gwzth5; http://www.steakcookoffs.com/; how I cook at steak at home - http://youtu.be/emUPgJcQzlY ; how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 2 Tage
acworthwoody jr
acworthwoody jr

Pump the brakes....2 things. 1: you gonna let those set for 10-15 minutes until they're room temperature? 2: Where's the salt and pepper bud?

Vor 3 Tage
Harry Soo
Harry Soo

This is a competition steak video under SCA rules. SCA color chart http://goo.gl/images/gwzth5; http://www.steakcookoffs.com/; For home cooking, I sear with salt only, no trim, medium-rare on cast iron pan - http://youtu.be/emUPgJcQzlY . Also see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 2 Tage
AlphaWolf
AlphaWolf

The latest twat mobile from Audi.

Vor 3 Tage
Greyswindir
Greyswindir

Your method is wrong, don't use salt and pepper or trim the fat. And it should be medium rare.

Vor 3 Tage
Harry Soo
Harry Soo

Here is the SCA color chart http://goo.gl/images/gwzth5. See how a world champ does his. Texas 3 time world ribeye champion. http://youtu.be/kQPc2s-CQmk

Vor 3 Tage
Harry Soo
Harry Soo

Yes, for home cooking please try a simpler method http://youtu.be/emUPgJcQzlY

Vor 3 Tage
BERSERKER
BERSERKER

thought you were supposed to let the meat rest at room temp for about 5 min before you cook it?

Vor 3 Tage
Harry Soo
Harry Soo

If you are referring to resting before slicing, you wait until internal is below 120F

Vor 3 Tage
Zachary Zimmerman
Zachary Zimmerman

Of course an asian puts msg on a steak...

Vor 3 Tage
Harry Soo
Harry Soo

Viva la McNuggets and Doritos which also have MSG

Vor 3 Tage
Аркадий К.
Аркадий К.

All the people talking shit. How many competitions have you won? If you havent won anything, them shut the fuck up.

Vor 4 Tage
Harry Soo
Harry Soo

Please be kind as others may not have felt the thrill of competition and met the community of pitmasters we are blessed to hang with every weekend. http://youtu.be/kQPc2s-CQmk

Vor 3 Tage
MAGA MAGA
MAGA MAGA

americans love their beef

Vor 4 Tage
Harry Soo
Harry Soo

So do the Japanese http://youtu.be/emUPgJcQzlY

Vor 3 Tage
Provo Pit Barbecue
Provo Pit Barbecue

Harry, I know I am late in the game here but if you switched to prime for the comp, you would have to readjust your time for the cook as you used choice.

Vor 4 Tage
Harry Soo
Harry Soo

http://www.steakcookoffs.com/; SCA color chart http://goo.gl/images/gwzth5

Vor 2 Tage
Harry Soo
Harry Soo

sorry must do choice

Vor 4 Tage
Harry Soo
Harry Soo

Can't do choice as SCA provides the steaks

Vor 4 Tage
Crustyswede1
Crustyswede1

After trimming, it is now $15.00 per pound. Too expensive. It’s cheaper here in Canada, even with exchange. But hopefully by the end of the week I’ll be eating a nice fresh white tail deer 🥩.

Vor 4 Tage
Harry Soo
Harry Soo

Venison is super delish! Thanks for watching

Vor 4 Tage
johnwayne87
johnwayne87

Looked beautiful and juicy, but I can’t stand to have a quality ribeye done more than rare. I know he’s going by competition parameters, but I just hate seeing a prime cut of steak cooked that long.

Vor 4 Tage
Harry Soo
Harry Soo

I know. It's criminal but the SCA rules are their rules SCA color chart http://goo.gl/images/gwzth5

Vor 4 Tage
wildcardNPC
wildcardNPC

All the comments not realizing SCA is about cooking to a template, rather than cooking the way you'd cook it for yourself. It's silly, but there it is.

Vor 5 Tage
Harry Soo
Harry Soo

Thanks for pointing it out. Folks who watch my video otten take exception to steak contest cooking which is different than home cooking. The SCA rules are on http://www.steakcookoffs.com/ and we have to cook to the SCA doneness template at SCA color chart http://goo.gl/images/gwzth5 if you want t owin.

Vor 4 Tage
Steve Starr
Steve Starr

You're killin' me with all the crap you're putting on the steak. A good/great piece of meat doesn't need all that shit. Salt, pepper, a little oil and some butter. Period.

Vor 5 Tage
Harry Soo
Harry Soo

Hey Steve Starr, this is a comp steak video so it's not home cooking when you are up against 50 fierce Texas teams. http://www.steakcookoffs.com/. You can watch my home cooked steak w salt, no trim, and medium rare. http://youtu.be/emUPgJcQzlY. To see how a 3-time Texas world champion does his please see http://youtu.be/kQPc2s-CQmk

Vor 4 Tage
bcask61
bcask61

I’m loving the rosemary brush thing.

Vor 5 Tage
Harry Soo
Harry Soo

I'm cost-efficient and process-efficient aka cheap and lazy. I get my free-range organic grass-fed line-caught rosemary from my organic farm (aka the parking lot near my house) for free and toss it afterwards! :-)

Vor 5 Tage
William Oliveira
William Oliveira

OMG, he destroyed the steaks. :)

Vor 5 Tage
Harry Soo
Harry Soo

Hey William, these are competition steaks to be judged double-blind by certified SCA judges. :-) http://tinyurl.com/y88rfae9. At home I cook with salt only and medium rare, no trim, http://youtu.be/emUPgJcQzlY . Plesae see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 5 Tage
Jo Mendez
Jo Mendez

harry is a bad ass mother F--KER ,,food look great

Vor 5 Tage
Harry Soo
Harry Soo

Hey Jo, I'm just a newbie at SCA steaks. Please see how my Sensei Johnny Joseph, a 3-time Texas world ribeye champion, does his - http://youtu.be/kQPc2s-CQmk. At home, I like simple salt and med-rare - http://youtu.be/emUPgJcQzlY

Vor 5 Tage
Craig Czaplinski
Craig Czaplinski

Great video Harry!

Vor 5 Tage
Craig Czaplinski
Craig Czaplinski

+Harry Soo I have some time right now to share some thoughts with you. First off, congratulations to you for all of your well deserved trophies. It's quite apparent that you have an extraordinary passion for the art of Barbecue!!. Next, I just want to thank you for sharing your talent and tips with me and other aspiring barbecue enthusiasts. I've watched nearly all of your videos and subscribed to your YouTube channel. In terms of gear, I'm all Weber. I own a Weber Spirit gas grill, a Weber Q series portable and my prize possession, a Weber 18.5", Smokey Mountain. Last week, I followed your bone in chicken thigh recipe, removed the vein, peeled the skin back and scraped away the adhering fat as illustrated by your Assistant on the video, used some rub that I purchased on line, smoked them for approximately 3 hours, low and slow with apple and cherry wood combined on my WSM and they came out simply amazing. Oh.... I forgot to mention that I trimmed them using the blanket technique as illustrated on your video. I've done a few beer can chickens and some St. Louis Ribs also. I feel like my technique for smoking is improving yet I'm having trouble finding the perfect rubs. I notice that you use Accent frequently on beef which is easy to pick up from the grocery store but I really want to stock up on some Slap Yo Daddy rubs and sauces. Can I purchase these directly from you or do I need to go through Amazon or another retailer? Also, where did you purchase your sear grates and infrared temperature reader that you're showing us on your award winning Rib Eye video? Thanks Harry. I'm looking forward to more videos and let me say that I really appreciate the way you go into great detail regarding the anatomy of the meat along with the finest detail from prepping to serving. I love details like this. Best Always, Craig Czaplinski

Vor 4 Tage
Harry Soo
Harry Soo

Glad you liked it Craig. Thanks for stopping by. Feel free to watch my 100+ videos when you have time so you can master barbecue so you can spread BBQ love. Warm regards, Harry

Vor 5 Tage
nashville slim
nashville slim

I like to think I'm a steak expert. Marinate, msg, phosphate? Come on man! What happened to salt, pepper, and, butter in a really hot skillet?

Vor 5 Tage
Harry Soo
Harry Soo

Hey Nashville Slim, I agree with you that S&P is best. Please see how I cook at steak at home - http://youtu.be/emUPgJcQzlY . In an sCA contest against 50 fierce Texas teams, just S&P may not get to first place in a double blind judging process by certified judges. Please see my Sensei Johnny Joseph and how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk. Thanks for stopping by. Feel free to watch my 100+ videos when you have time so you can master barbecue so you can spread BBQ love. Cheers, Harry

Vor 5 Tage
K D
K D

Tricking the taste buds with MSG always works.

Vor 5 Tage
Harry Soo
Harry Soo

Yes, I use the same trick as McNuggets and Doritos. Ditto for cheeseburgers, Caesar salad, marinara sauce, soy sauce, miso soup, Worcestershire, and many other foods that have the umani ingredient MSG. Your body has 4 lbs of glutamic acid and produces 50 grams each day which when combined with sodium (Na) creates a flavor molecule that your 8,000 taste buds has a specific receptor for. Thanks for stopping by.

Vor 5 Tage
Arudawakening
Arudawakening

Total food porn!

Vor 5 Tage
Harry Soo
Harry Soo

If you want more, this is how I cook at steak at home - http://youtu.be/emUPgJcQzlY ; Please see how my Sensei Johbnny Joseph, a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 5 Tage
Vegathron
Vegathron

oh man the 1st steak you cooked that you said was a bit undercooked looked absolutely delicous, prefectly how i like it done. looked so juicy too!

Vor 6 Tage
Harry Soo
Harry Soo

Yes, I would have eaten Steak #1 as I like medium rare. The SCA judges want a warm medium pink center for a 10 of 10 score. SCA color chart http://goo.gl/images/gwzth5. At home, I like simple salt only. http://youtu.be/emUPgJcQzlY

Vor 6 Tage
The Gamers Crib
The Gamers Crib

Wow I need a knife that is sharp as this. Cuts through that raw steak like a hot knife in butter.

Vor 6 Tage
David's Tutorials
David's Tutorials

Congratulations to Harry for winning the SCA Competition. But winning competitions is - for me at least - so far away from cooking a steak I would eat, that watching this video is for me more entertainment than learning experience. I know I will touch a lot of kindred spirits here (probably Harry as well) when I say I definitely prefer my steaks to taste like steak, and not like all these other additives. What this says about Harry is that he pays good attention to the DESIRED OUTCOME and then figures out what he needs to do to achieve this outcome, and then he WINS it. So way to go, Harry, and great job. What this also says is that many competitions of many kinds, of which this is an example, bear very little bearing on practicality. As an example, I am a web designer, and I often receive solicitations to enter some of my websites in this or that web design competition. I go back and I look at the sites that have won in the past and simply shake my head in dismay. Most winners focus only on design and very little on function. Did this SCA competition focus on things other than how good the resulting steak was to eat? Thanks for this vid, Harry. I've been trying to cook great steaks for many years, and so far, the best way *I* have found to cook a steak I actually want to eat is in this video: http://youtu.be/s2-RzHO-Jvw which I hope is okay to say here. I look forward to more of your vids.

Vor 6 Tage
Harry Soo
Harry Soo

Hey David's Tutorials, I agree with you that steak should taste like steak. At home, you should please yourself with steak the way you like it. My video shows one way to try to win an SCA contest so you don''t cook for yourself but for certified judges to win prize money. So the goal is different. http://www.steakcookoffs.com/. At home, I like simple http://youtu.be/emUPgJcQzlY . Thanks for stopping by. Good luck with your channel. If you read my blog, I've done sous vide cooking also. http://www.slapyodaddybbq.com/tag/sous-vide/

Vor 6 Tage
Jeff Fuehr
Jeff Fuehr

so a perfect steak is considered to be one that's warm pink inside? just like yours was

Vor 6 Tage
Harry Soo
Harry Soo

Hey Jeff, perfect steak at home is what you like. About 40% like medium-rare, 10% like rare, and the rest like medium and well done. For an SCA contest, you don't decide as the judges score you based on a color chart and a warm medium pink center gets you 10 of 10 points. You are also judged on doneness, appearance, taste, creativity, and overall impression. SCA Color Chart - http://www.barbecuenews.com/august-2018-table-of-contents/building-steak-cookoffs/; Also please see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk. At home, I like simple sear and medium rare with salt only http://youtu.be/emUPgJcQzlY

Vor 6 Tage
Pir 8
Pir 8

I'm watching this on mute, because I'm at work. I'm glad you have a written explanation of your video, because just by watching it appears you're purposely trying to ruin a steak. SCA doesn't seem very interesting to me now that I know this.

Vor 7 Tage
Harry Soo
Harry Soo

Yes, competition steak cooking is not for everyone just like motocross may not interest you even if you ride motorcycles. The SCA circuit is very popular in America with many thousands of fans and hundreds of contests a year. http://www.steakcookoffs.com/. When at home, I like simple steak with salt only and sear medium-rare on a cast iron pan http://youtu.be/emUPgJcQzlY . The methods I show in my video are designed to win when against 50 fierce Texas teams. Please see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 6 Tage
Alf pop
Alf pop

Method is wrong

Vor 7 Tage
Harry Soo
Harry Soo

Hey Alf, this method is for SCA competition steaks to win prize money and bragging rights against 50 fierce Texas teams. http://www.steakcookoffs.com/. For home cooking, I use salt only and sear medium-rare on cast iron pan. http://youtu.be/emUPgJcQzlY . If you like, you can watch how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 7 Tage
Michael Rawlinson
Michael Rawlinson

Awesome job ! And great video

Vor 8 Tage
Harry Soo
Harry Soo

Thanks Michael for watching and leaving a comment. Feel free to binge watch my other 100 videos when you have time! :-)

Vor 7 Tage
Fabio Keller
Fabio Keller

HALLO ICHBIN FABIO

Vor 8 Tage
Brennan Monty
Brennan Monty

Really enjoying your videos, thanks for sharing.  When you pull the steaks from the smoker should they go immediately to the sear or should they rest for some period of time prior to searing?  Thanks

Vor 9 Tage
Harry Soo
Harry Soo

I sear right away and after 138F, let it rest until internal is below 120F before I slice. Thanks for stopping by. Feel free to binge watch my 100 videos when you have time. If you want to buy me a cup of coffee, the goto http://www.patreon.com/HarrySoo

Vor 8 Tage
Folke
Folke

Wow, first time a laser meat thermometer... ☻

Vor 11 Tage
Harry Soo
Harry Soo

Yes, good to have toys to play with. Here are my fav ones http://tinyurl.com/yb9o526a

Vor 10 Tage
p
p

Hey Harry, I am just curious if you have ever been to H3 in the Stockyards when you come to Texas. I would suggest them for a good ribeye. Both of those steaks look amazing and Id eat them both in a heartbeat. Great work my friend. Im in DFW, so I have alot of great steak places to choose from.

Vor 12 Tage
Harry Soo
Harry Soo

I also cooked with some Youtubers in Dallas http://youtu.be/8gAXqos-aHE

Vor 10 Tage
Harry Soo
Harry Soo

Yes, I am a board member for the National BBQ and Grilling Assoc so I've been to Stockyards a few times. I will check out H3. http://youtu.be/J2zMcjXO18c

Vor 10 Tage
Scot Fenn
Scot Fenn

cutting away every part I enjoy the most.

Vor 12 Tage
Harry Soo
Harry Soo

we trim only for contests. http://tinyurl.com/y88rfae9; http://www.steakcookoffs.com/ ; I don't trim at home - http://youtu.be/emUPgJcQzlY ; See how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
banshee2014
banshee2014

Oh and I would looove to be a judge lol

Vor 12 Tage
Harry Soo
Harry Soo

You will end up eating up to 60oz as a judge in one sitting! :-)

Vor 10 Tage
banshee2014
banshee2014

WELL DONE SHOULD BE A 10

Vor 12 Tage
Harry Soo
Harry Soo

LOL! see the rules http://tinyurl.com/y88rfae9; http://www.steakcookoffs.com/

Vor 10 Tage
Aaron Gatti
Aaron Gatti

I like the warm pink centers

Vor 12 Tage
Harry Soo
Harry Soo

SCA Color Chart - http://tinyurl.com/y88rfae9; http://www.steakcookoffs.com/how I cook at steak at home - http://youtu.be/emUPgJcQzlY how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
Superseanbarry
Superseanbarry

Great job! The first steak is just the way I like it :D

Vor 12 Tage
Harry Soo
Harry Soo

Yes, I agree. Medium rare is the way to go but this is an SCA contest by SCA rules so the judges only score you 10 of 10 when you can cook it warm medium pink center which is not easy to do. See the SCA Color Chart - http://tinyurl.com/y88rfae9 ; http://www.steakcookoffs.com/; At home, I like simple salt - http://youtu.be/emUPgJcQzlY ; See how my Sensei Johnny Joseph, a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
Rick Ferguson
Rick Ferguson

Why would you use choice grade steak?

Vor 12 Tage
Harry Soo
Harry Soo

At an SCA contest, you are provided with the meat which is Angus Choice. So to win, you have to practice with Angus Choice which is very good eating if you know how to prepare it right. See the SCA website http://www.steakcookoffs.com/; At home, I like simple salt only and sear medium rare - http://youtu.be/emUPgJcQzlY ; See how my Sensei Johnny Joseph, a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
Ted Crum
Ted Crum

Special turning tool is nice!

Vor 12 Tage
Harry Soo
Harry Soo

Gotta have your toys! See my fav ones on Amazon http://tinyurl.com/yb9o526a

Vor 10 Tage
Lucius Bossio
Lucius Bossio

WTF did you do to that poor steak

Vor 13 Tage
Harry Soo
Harry Soo

Hey Lucius, you may have missed my title that this is how to win an SCA steak contest. You are provided the meat and have to make it taste good to win. http://www.steakcookoffs.com/. For home cooking, I like simple salt and sear medium rare http://youtu.be/emUPgJcQzlY . See how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
xxdizannyxx
xxdizannyxx

you should put some soy sauce and sesame see oil on it and maybe some sweet and sour or teriaki or maybe just kill an endangered river turtle and cook that for the judges instead.

Vor 13 Tage
Harry Soo
Harry Soo

Here are the rules for SCA steak contests. http://www.steakcookoffs.com/; http://tinyurl.com/y88rfae9 You will be DQed if you turn in a river turtle.

Vor 10 Tage
Dmitri Kozlowsky
Dmitri Kozlowsky

The concept of 'competition' steak is lost on me. What is the competition? What are rules and victory conditions?

Vor 13 Tage
Harry Soo
Harry Soo

Hey Dmitri, there is a whole subculture and intense world of competition steak cookoff in America. The largest sanctioning body is the SCA and they run hundreds of contests all over America. Teams compete for cash and bragging rights. http://www.steakcookoffs.com/; http://tinyurl.com/y88rfae9; http://youtu.be/J2zMcjXO18c. See how my Sensei Johnny Joseph, a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
Steve Kuiper
Steve Kuiper

Your sprinkled "accent" flavor enhancer? Really? Isn't that an MSG product? Had to ask sorry I'm from sanctuary Caifornia! LOL Taste is one thing but healthy taste is another! Cheers your awesome sir

Vor 13 Tage
Harry Soo
Harry Soo

+Steve Kuiper Hey Steve, I've done whole hog in a smoker and in a La Caja China. Love your banana leaf idea. I think it might work if you can control the heat of the fire and your cooking temps. Stick a temp probe into the ham and one if the shoulder and remove when it's around 195F. I have a couple of hog videos you can also watch Beverly Hills Hog - http://youtu.be/uxrMjRP9l6I ; Texas Junior Urias Restaurant - http://youtu.be/pNiiX7_Cl60

Vor 10 Tage
Steve Kuiper
Steve Kuiper

+Harry Soo Great interview on the ribeye link Mr. Soo thanks for sharing. I'm cooking my first whole hog 100 pounder this coming weekend at our annual "Dudefest" at the Adobe in the Palms (Joshua Tree, CA) friends house. Any links you think are worthy of sharing for this occasion would be most appreciated. We intend on digging a pit 2 feet deep for the bed of coals wrapping the hog in banana leaves and resting miss piggy splayed out on a grate 2 feet above the coals with a large metal plenum completely encapsulating the hog. I'm was going to do a polynesian imu style pit but changed mind last minute. I figured our coal bed/grate method with a banana leaf carcass was a good compromise. Any thoughts on using this amateur method?

Vor 10 Tage
Harry Soo
Harry Soo

Yes Steve, I used MSG which is an approved flavor enhancer used on McNuggets and Doritos, plus foods like cheeseburgers, Caesar salad, Parmesan cheese, soy sauce, Worcestershire, and many other foods. If you're allergic or are against it, just skip this ingredient and the recipe will still come out great. Thanks watching and taking time to leave a comment. At home, I like salt only and medium rare sear on cast iron pan. http://youtu.be/emUPgJcQzlY Please see how my Sensei Johnny Joseph , a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 10 Tage
Cesar Hasael
Cesar Hasael

Damn freaking awesome video cheers

Vor 13 Tage
Harry Soo
Harry Soo

Glad you liked the video Cesar. Plenty more coming soon including a special on Women Pitmasters

Vor 10 Tage
Convicted not Convinced
Convicted not Convinced

how dare you trim the fat off that steak!

Vor 14 Tage
Harry Soo
Harry Soo

http://www.steakcookoffs.com/

Vor 10 Tage
Harry Soo
Harry Soo

this is a competition steak judged by SCA certified judges so you need to trim the fat so they don't score you down. For a home steak, I don't trim, use salt only, and sear medium-rare on cast iron pan http://youtu.be/emUPgJcQzlY

Vor 10 Tage
Convicted not Convinced
Convicted not Convinced

And no PEDs!

Vor 14 Tage
Marg Ch
Marg Ch

You use MSG on the steaks as seasoning, plus phosphate which is a preservative. Interesting that competition judges allow that. Many are allergic to MSG.

Vor 14 Tage
XloreX50
XloreX50

Harry Soo Yes definitely. Too much of anything is unhealthy

Vor 10 Tage
Harry Soo
Harry Soo

+XloreX50 actually your brain uses glutamic acid as a neurotransmitter so I suspect you can be allergic. If you ingest too much, I think there may be an effect, if you have neurological conditions such as depression, panic attacks, bi-polar, or autism. I'm not a scientist and yes, I've read the double-blind placebo studies that say that MSG is harmless as it was administered at a low dose. I think toxicity is manifested in the dosage so too much is probably not a good thing. For example, you give a rat a cup of coffee and the rat is OK but the rat dies when you give it 50 cups! As with everything in life, moderation is the key :-)

Vor 10 Tage
XloreX50
XloreX50

Marg Ch Many is an exaggeration. Never met anyone who’s allergic to MSG my entire life. More like placebo than allergy.

Vor 11 Tage
Harry Soo
Harry Soo

You are correct that some are allergic to MSG. The same folks cannot eat McNuggets, Doritos, soy sauce, marinara sauce, Parmesan cheese, Worcestershire, cheeseburgers, fish sauce, miso soup, and many other ingredients that have MSG. Competitors use the same flavor tricks as the foods you buy in the packaged food section of your grocery store. Phosphate is not really a preservative as it creates repulsion of the ions in the meat so the meat retains moisture. This is the same phosphate method used in a McNugget to minimize it drying out during the frying process.

Vor 11 Tage
Marg Ch
Marg Ch

Just curious, why did you buy from Sams Club? As opposed from a private butcher or health food store? For higher quality meat. Did you choose choice or select quality as opposed to prime? For Competition, don't the judges care for the highest quality? Or is it more about the preparation and handling?

Vor 14 Tage
Harry Soo
Harry Soo

Hey Marg, in a sanctioned SCA steak contest, you are provided the steak and it's always Angus beef. So since this is an SCA steak video, I used the same meat you get in a contest. You may get a bad steak so I'm showing you black belt tips to tease the maximum flavor, tenderness, and doneness from the steak you get. The judges will score you on Doneness, Taste, Appearance, Creativity, and Overall Impression. http://www.steakcookoffs.com/. When at home, I like simple salt only and sear med-rare on cast iron pan. http://youtu.be/emUPgJcQzlY . Please also see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 11 Tage
Bryan Sulcer
Bryan Sulcer

This is very interesting to me. I didn’t know these competition cooks used a bunch of MSG but it does make sense why you would.

Vor 14 Tage
Harry Soo
Harry Soo

Bryan, competition cooks use the same flavor tricks as McNuggets and Doritos. That's why you're hooked on fast food due to the salt and umami from the MSG. Most folks are not aware the glutamic acid is an amino acid and a building blocks of life. Research scientists from U of San Diego discovered that we humans so happen to have a taste receptor for it as human mothers milk has the most MSG in the mammalian species (8 times higher than the next mammal). So for many humans who are breast fed, it was the first flavor they experienced. Unfortunately, some folks may be allergic to MSG (they are also likely allergic to seafood as Mother Nature uses glutamic acid to buffer the tissue of sea creatures to prevent the salinity of the ocean to kill the creature. Some folks are against MSG due to what they read online. The world is such that if 90 scientist say yes and 10 scientist say no, there will be passionate folks on both sides of the argument. So depending on which side you on, folks will cling to their beliefs. I always say, educate yourself and make up your own opinion. But I have friends who don't believe in science and trust their instincts and what they read where it's fake or real! :-)

Vor 11 Tage
Will Smith
Will Smith

A good steak doesn't need all that added flavor.

Vor 14 Tage
Harry Soo
Harry Soo

Hey Will, I agree with you. This is a competition steak recipe to beat out 50 fierce Texas teams. At and SCA contest you don't buy the steak as you pick it by random draw so you can get a bad steak that you're stuck cooking. These tips are intended for you to get the most out of your steak even if you pick a crummy one and have to battle to win prize money. At home, I like simple salt and medium-rare http://youtu.be/emUPgJcQzlY. See how my Sensei Johnny Joseph, a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 13 Tage
Andreas Karlsson
Andreas Karlsson

Why even care. I'm hungry.. Grill the shit and eat..

Vor 14 Tage
Harry Soo
Harry Soo

This is a comp steak intended to win prize money. If you are cooking at home, you don't need to care as much. You can do what I do at home. Simple salt and sear med-rare on cast iron pan. http://youtu.be/emUPgJcQzlY .

Vor 13 Tage
slime bucket
slime bucket

I let my ribeyes set out on the table with salt pepper for at least 6 hours before putting steaks on a smoking hot cast iron pan good sear on both sides done

Vor 15 Tage
Harry Soo
Harry Soo

Yes, that is a very good technique to let the salt penetrate. At home, my fav method is to cook with salt only and sear med-rare on cast iron pan http://youtu.be/emUPgJcQzlY . If you like, you can see how my Sensei Johnny Joseph who is a 3-time Texas world ribeye champion cook his ribeye - http://youtu.be/kQPc2s-CQmk

Vor 15 Tage
Gobbersmack
Gobbersmack

You'd think Texas would have less expensive beef.

Vor 15 Tage
Derek Robbins
Derek Robbins

+Harry Soo Great Video!! Did I see correct, 23 dollars for those 2 steaks?? 18 dollars per pound? Here in the UK we are paying much more for such a good quality Ribeye steak! Probably nearly double that amount!! I think I will add onto my bucket list, travelling to Texas and cooking steak for a week!!??

Vor 14 Tage
Harry Soo
Harry Soo

Hey Gobbersmack, I'm actually in So. Calif. even though I travel to cook. I'd trade the price of avocados for some of those Texas beef prices. Be sure to checkout how my Sensei Johnny Joseph who is a three-time steak world champion does his steak http://youtu.be/kQPc2s-CQmk. At home, I like simple salt and sear med-rare on cast iron pan http://youtu.be/emUPgJcQzlY

Vor 15 Tage
THE DIABLO DOG
THE DIABLO DOG

Oh yeah!!! lots of MSG!!! that makes a great steak...

Vor 16 Tage
Harry Soo
Harry Soo

A little goes a LONG way with MSG so use sparingly. You can get cotton mouth eating too much of it. My personal limit is 10 McNuggets and a Dorito snack bag and I my tongue has had enough!

Vor 15 Tage
Brandon Thornton
Brandon Thornton

You seem like a really awsome person keep living the dream and doing what you do.

Vor 16 Tage
Harry Soo
Harry Soo

Thanks Brandon for stopping by and your kind words. Feel free to tell others that they can master barbecue and spread BBQ love from my channel. Feel free to binge watch my 100 videos when you have time!

Vor 15 Tage
Eduardo Gonzalez
Eduardo Gonzalez

you have no bussines in the stake cooking . get out there!!!!!

Vor 16 Tage
Harry Soo
Harry Soo

Eduardo, you may be right. I'm a newbie at SCA steak contests. I have to defer to my Sensei Johnny Joseph who is a 3-time Texas world ribeye champion - http://youtu.be/kQPc2s-CQmk. At home, I like simple salt only and cast iron sear - http://youtu.be/emUPgJcQzlY Barbecue may not be the road to World Peace, but it’s a good start –  Anthony Bourdain (June 25, 1956 – eternity)

Vor 15 Tage
Peter Jenic
Peter Jenic

Not arguing with Harry Soo, but in general - why in the world does he wear hand gloves for cooking...at home? We're human, in my opinion our imune system should withstand that amount of bacilles, specially after we cook the meat.

Vor 16 Tage
Harry Soo
Harry Soo

Sorry Peter, I'm a certified ServSafe food manager so I can't help wearing gloves Yes, for home, it doesn't matter. Of course, right after I say that, some Internet critic will jump on me for not using gloves. I cannot tell you how many knife sharpening "experts" have chastised me for my less-than-sharp knife used in this video. :-) Best Pitmaster Knives - http://youtu.be/RRarBWyglwMKnife sharpening - http://youtu.be/__n2LtInFKUWhetstone sharpening - http://youtu.be/e_c3bC2W86w

Vor 16 Tage
Kugo the Mighty
Kugo the Mighty

who here woulda bought the "reduced price to sell" steak lmao

Vor 16 Tage
iwebber88
iwebber88

My buddy's dad ages beef, always goes for those or ones close to the exp date. Not sure if that's a normal thing as I don't do aged beef but her, live and let live.

Vor 13 Tage
Harry Soo
Harry Soo

Hey Kugo the Mighty, if I'm see a reduced price piece of meat and I was going to cook it right away, I'm not opposed to buy it if it's the best piece in the meat case. Many times, you can get a great deal. Buying BBQ Meats - http://youtu.be/Lsj0l2uR_Iw

Vor 16 Tage
Misiek Pysiek
Misiek Pysiek

68inches high Another masonic propaganda vid. Disliked.

Vor 16 Tage
Harry Soo
Harry Soo

Misiek Pysiek sorry you don't like my video to show you how to win $ at an SCA competition ribeye cookoff. Perhaps you may want to see how I cook my steak at home? - http://youtu.be/emUPgJcQzlY Or, perhaps, how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
ImPaulsive
ImPaulsive

Fat shaming the steak huh? Kidding XD

Vor 17 Tage
Harry Soo
Harry Soo

Barbecue may not be the road to World Peace, but it’s a good start –  Anthony Bourdain (June 25, 1956 – eternity)

Vor 16 Tage
James Hamm
James Hamm

Dang dude...made my mouth water like a tsunami ;-)

Vor 17 Tage
Harry Soo
Harry Soo

Hey James, ride a wave and go get yourself some Costco ribeye cap and grill some tonight!

Vor 16 Tage
david r
david r

Never understood why anyone would rather have a filet over a ribeye.

Vor 17 Tage
Harry Soo
Harry Soo

Hey David, there are many beef cuts that are good eating. I personally like hangar steak as my fav cut.

Vor 16 Tage
Antonio Brahms
Antonio Brahms

Looks great but too much technology

Vor 18 Tage
Harry Soo
Harry Soo

Hey Antonio, I agree with you. At home, I like simple salt only and sear med-rare on cast iron pan. http://youtu.be/emUPgJcQzlY . Please see how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk Barbecue may not be the road to World Peace, but it’s a good start –  Anthony Bourdain (June 25, 1956 – eternity)

Vor 16 Tage
F G
F G

I do high heat and about 3 minutes each side for rare and 3.5 minutes for medium rare for steaks that thick. I never care about char marks so just one flip and done

Vor 18 Tage
Harry Soo
Harry Soo

Hey F G, I do the same at home http://youtu.be/emUPgJcQzlY . Here is how my steak Sensei Johnny Joseph and three-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
Gary Mcnally
Gary Mcnally

Now that was a show! Well done sir, very interesting to see the sort of precision required at this level.

Vor 18 Tage
Harry Soo
Harry Soo

Hey Gary, the SCA contests are cut-throat as there are so many awesome fierce cooks out there so you really have to dazzle the SCA judges who will be very critical of your doneness, appearance, taste, creativity, and overall impression. This takes a lot of effort. At home, I like simple salt and med-rare sear cast iron pan method http://youtu.be/emUPgJcQzlY . If you like, see how my steak Sensei Johnny Joseph and 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
Wicked Coolname
Wicked Coolname

Looks goid. Just needs a little ketchup.

Vor 18 Tage
iwebber88
iwebber88

+Harry Soo oddly enough, I love A1 but don't use it for steak. Makes for a great pork chop marinade, water it down, add tons of black pepper, soak for a few hours. Good for the cheap cuts you can get at the grocery store. That being said... ketchup, man? Say it ain't so!

Vor 13 Tage
Harry Soo
Harry Soo

I have confession as I like to add a mixture of ketchup and A1 steak sauce on my meat! I've been busted! Seriously, when at home, I don't bother with competition methods to beat 50 fierce Texas teams as I just do salt and sear med-rare http://youtu.be/emUPgJcQzlY . My steak Sensei Johnny Joseph is a steak pro so please see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
Mr LACE
Mr LACE

You lost me when you dumped pure msg on it.

Vor 18 Tage
Harry Soo
Harry Soo

Hey Mr. Lace, you probably will not eat a McNugget nor Doritos as they dump MSG on it. They do it at the factory so you don't see them add an approved flavor enhancer. If you are allergic or are against using MSG, please skip this ingredient as my competition steak recipe is good without. At home, I like simple salt only and sear med-rare on cast iron pan. http://youtu.be/emUPgJcQzlY . If you want to see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
Kyle Gibbard
Kyle Gibbard

Those fat grill marks though. Wow! Thank you for the different perspective. Really appreciate you taking the time to do this.

Vor 18 Tage
Harry Soo
Harry Soo

Hey Kyle, you're very welcome. If you like, you can get the same grill marks using this simple gadget. Grill Grates - http://amzn.to/2MhNsEn

Vor 16 Tage
Buckeyeram
Buckeyeram

Great video!

Vor 18 Tage
Harry Soo
Harry Soo

Glad you like it and realized this is a competition video and not a home-steak video. http://www.steakcookoffs.com/. The sanctioning body makes the rules. I'l just cook to win trying to beat 50 fierce Texas teams to win some prize money! :-)

Vor 16 Tage
Buckeyeram
Buckeyeram

Everyone chill, this is a video about steak. Is it that critical to criticize this man over food? Smh

Vor 18 Tage
Harry Soo
Harry Soo

It's OK. I learned that some folks like to skip the intro, thumbnail, and fast forward to the end and leave a comment that I cooked it not-their-way. They can watch my regular steak at home video http://youtu.be/emUPgJcQzlY or see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 16 Tage
Buckeyeram
Buckeyeram

Note to self: Don't watch this in the middle of the night. You may just go to the store to buy and cook steak like me. 😩

Vor 18 Tage
Harry Soo
Harry Soo

LOL! I should put a warning in the front of my videos if you're doing late night watching. Thanks for stopping by and taking time to leave a comment Buckeyeram!

Vor 16 Tage
david tongue
david tongue

Rib eye steak with no bone? I like the taste of steak, but after you put all that crap over it, I doubt you could taste it. This method would however work for making road kill taste exactly the same.

Vor 19 Tage
Harry Soo
Harry Soo

Hey David, you may be right about resorting to road kill methods making the steak taste good as you get the steak provided by the host which may not be the best. http://www.steakcookoffs.com/. At home, I like simple salt and sear med-rare on cast iron pan http://youtu.be/emUPgJcQzlY . If you like, you can see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk. Thanks for watching

Vor 16 Tage
Glenn Rivers
Glenn Rivers

Looks like you've got the winning formula to me. Good luck out in Taxes. And have lots a fun.

Vor 19 Tage
Harry Soo
Harry Soo

Thanks Glenn for stopping by and taking time to leave a comment. Please feel free to binge watch my 90+ videos when you have time! :-)

Vor 16 Tage
c allen
c allen

You can purchase the ribeye cap steak in a rolled up and tied with string at Costco. They have the BEST Prime Ribeye cap steak around. I'd buy those all day over any ribeye by itself because it has no fat, and you can eat the WHOLE thing with zero waste. It's a little bit more cost, but worth it. BLOWS AWAY fillet mignon any day of the week.

Vor 19 Tage
Harry Soo
Harry Soo

Hey Allen, you are right. I love them caps at Costco. At an SCA contest, you have to cook the ribeye whole as the certified SCA judges will judge your whole ribeye based on Doneness, Appearance, Taste, Originality, and Overall Impression http://www.steakcookoffs.com/

Vor 19 Tage
djBOB 365
djBOB 365

Given the known issues associated with MSG (accent) , why use it?

Vor 19 Tage
djBOB 365
djBOB 365

+Harry Soo Love your videos and appreciate the feedback.

Vor 18 Tage
Harry Soo
Harry Soo

Yes, I would also add the known issues related to the known issues with MSG. In this world, out of 100 scientists who study a topic, 90 may say yes, and 10 may say no. There will be folks who believe in the 90 and folks who believe the 10, and they are passionately firm in their position and will freely vent their opinion that they are right. Such is life and MSG is no different as McNuggest and Doritos, which have MSG, are widely eaten and tolerated in America. So I always say, please do what you want if you are allergic or are against an ingredient. My video was a no-holds barred recipe to win $ at a contest with 50 fierce Texas competitors. At home, I like simple http://youtu.be/emUPgJcQzlY . If you like, you can see how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 19 Tage
Non Ya
Non Ya

Fat rendering from direct flame contract and vaporizing back on to the meat is what imparts a lot of flavor. I feel like a lot of that is lost during this process. (I may be wrong) Also lump charcoal is the way to go imo.

Vor 19 Tage
Harry Soo
Harry Soo

+Non Ya Thanks for your support and kind words.

Vor 19 Tage
Non Ya
Non Ya

+Harry Soo That's absolutely amazing and no I did not know that about humans! Wow! I agree with you about glutamates, I feel like a lot of false information is going around about them. If you look at a lot of Asian foods, they utilize a lot of umami flavors from natural glutamate sources... and they have some of the best longevity of all the human races! Once again thank you for your responses and willingness to teach. Instant sub for me. The world needs more people like you.

Vor 19 Tage
Harry Soo
Harry Soo

+Non Ya Pleased to meet you and your credentials Non Ya. I did teach PhDs students for two well known food and grill companies (I signed non disclosures) so we covered inosinate and guanylate umami ngredients which came from the Skipjack Tuna (Bonito) and Shitake mushrooms. I don't say too much nerdy science on my channel as I risk my viewers being turned off by science. I've learned, the hard way, that not everyone believes or wants to hear science. I'm glad you and I are birds of a feather! Did you know that homo sapiens are the mammalian species with the highest level of MSG in the mother's milk. Female homo sapiens have 8 times the MSG as the next mammalian species. Researches at the U of San Diego discovered we have taste receptors for MSG and we even have MSG sensors and triggers in our intestines! When I say that we have 4 lb of glutamic acid in our bodies and glutamic acid is a neuro transmitter such that if you can read this sentence and know what I said, glutamic acid is working in your brain. People get upset when I tell them that! :-)

Vor 19 Tage
Non Ya
Non Ya

+Harry Soo I have a master's in chemistry. I appreciate such comments. I also have a lot to learn in the world of food chemistry. Thank you for your response. The umami really interests me in your cooking technique as well as the flavor layering. Mushrooms and seaweed are great natural glutamate sources for flavor enhancement and butter is a great for extracting flavors from spices. On my steaks I coat them with with clarified butter and sprinkle the spices on top of the butter and let them sit while the coal flame comes to temp. This honestly works better than any marinade I've ever tried and the grill marks from this technique are pristine.

Vor 19 Tage
Harry Soo
Harry Soo

Hey Non Ya, I actually have several chemical reactions going on in this video. When I smoked the meat indirect flame under 300F, I have the Maillard Reaction which is the non-enzymatic pyrolysis of amino acids. Then when I grilled it over direct flame, I have caramalization over 300F plus the pyrolysis of beef fat over fire. That's how you create winning flavors in a no-holds barred contest. Sorry for the nerdy response but you asked! :-)

Vor 19 Tage
Andy Stack
Andy Stack

so basically competitions use 10 oz steaks after all the trimming

Vor 19 Tage
harsoo
harsoo

+Andy Stack judges, helpers, officials can take them home as they are placed in a leftover area in the judging area. If you are a judge, you are unlikely to want to see another steak after eating 3 lbs of ribeye cap!

Vor 17 Tage
Andy Stack
Andy Stack

+Harry Soo what happens to the leftovers...i can only imagine judges only take a few bites

Vor 18 Tage
Harry Soo
Harry Soo

The 10 oz net weight depends on how aggressive you trim. It's a standard Angus 1 1/4 inch think ribeye which is pretty good place to start. I noticed some teams did trim it down to a round / oval steak when I judged an SCA event.

Vor 19 Tage
Brian
Brian

What a beautifully cooked steak! I know what's for dinner tomorrow. I need to pick up some of that rub and marinade, and I need to quit being so lazy when preparing my ribeyes!

Vor 20 Tage
Harry Soo
Harry Soo

Hey Brian, sometimes simple is good too with salt and cast iron pan sear! - http://youtu.be/emUPgJcQzlY

Vor 19 Tage
douglas schmidt
douglas schmidt

Good luck with your competition looks delicious 🤤

Vor 20 Tage
Harry Soo
Harry Soo

Thanks Douglas for stopping by!

Vor 19 Tage
Rumple Stiltskin
Rumple Stiltskin

If you need all that stuff to impress your judges then they are idiots. All a man needs is salt, pepper, and (if you like it) finely chopped garlic. He does not need accent, (Monosodium Glutamate). Are the judges Asian, that you feel the need to impress them with MSG? THIS IS SACRILEGE MY FRIENDS. If you like your steak when you're done cooking it, then it is done just right. You do not have to imitate these Grillers. Yes boys, you grill a steak, you do not barbecue it !!! Ooooo sorry, you are Asian. Well, anyway there is no excuse for MSG on an American Steak !!!

Vor 20 Tage
Harry Soo
Harry Soo

Hey Rumple Stilskin, you may have missed the video title that this is an SCA competition steak cooking video. Please see how a three time steak world champion from Texas does his http://youtu.be/kQPc2s-CQmk. For home cooking, I don't trim, salt only, and sear on cast iron pan medium rare - http://youtu.be/emUPgJcQzlY. These contests are done with an American audience of competitors and judges and entries are judged double blind so when you win, you have no idea which certified judges tasted your steak. Please see who attends such events. http://youtu.be/J2zMcjXO18c

Vor 20 Tage
jjj
jjj

that's exactly what i look at and i'm just a big dummy !!!!!

Vor 20 Tage
Harry Soo
Harry Soo

Thanks for watching and stopping by. Be sure to see how I cook at steak at home - http://youtu.be/emUPgJcQzlY how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 20 Tage
Savage Grace
Savage Grace

FYI those digital infrared thermometers measure in a rather divergent pattern. The red light is only to show you the direction your pointing in but not actually measuring temp. It probably depends on the manufacturer but it should tell you the divergence. The one I have is 8:1 so at an 8" distance it measures 1" diameter area.

Vor 20 Tage
Jojo circus
Jojo circus

Thank you pointing this out. it was driving me nuts watching that part of the video.

Vor 20 Tage
Harry Soo
Harry Soo

Thank you for your engineering clarification on infrared thermometers. I did not know that it measures a divergent pattern. I thought, like others, that the red light is the measurement point. Whaadday ya know? Learn something new every time from my viewers. Thanks!

Vor 20 Tage
Nomeus Gronovii
Nomeus Gronovii

sometimes i make a marinade at home, sometimes just salt and pepper. there are no rules to food, do whatever you want. if you want to dip your steak in chocolate and sprinkles, do it

Vor 21 Tag
Harry Soo
Harry Soo

Hey Nomeus, well said. I agree 100%. Life is short and you should be able to do whatever you want. I've had steak with blue berry demi glaze and it was wonderful. Pork chop with cherry glaze and it was delicious. At home, this is how I cook at steak with no trim, salt only, and sear medium-rare on cast iron pan - http://youtu.be/emUPgJcQzlY . See how my Sensei Johnny Joseph a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 21 Tag
T B-SHAW
T B-SHAW

honestly, when i see grill marks like that ... it looks like play food ... humans have more spontaneity and imperfections ...which is psychologically equivalent to UMAMI!

Vor 22 Tage
harsoo
harsoo

+T B-SHAW Hey no offense taken my friend and no issues hopefully when I tried to share how the process works. I'm not to much younger than you so we two seniors have more in common than we know! Thanks for sharing your thoughts and ideas. Stop by anytime to chat and chew the fat! Cheers, Harry

Vor 21 Tag
T B-SHAW
T B-SHAW

Hey Harry ... sorry if i offended you with my remarks, please accept my heartfelt apology. I'm 70 years old and a 45 year resident of Austin TX.. I learned alot from your video. Thanks ever so much for your excellent teaching.  May all beings benefit!.

Vor 21 Tag
Harry Soo
Harry Soo

Hey T B-SHAW, you eat with your eyes and there are five criteria that your comp steak is judged by the certified SCA judges: Appearance, Taste, Doneness, Creativity, and Overall Impressions. So whether the diamond grill marks will get you a higher Appearance score or not is a 3-hour debate among competitors. I personally like a cast iron sear and not the grill marks. If the grill marks are not done properly, i.e., overdone, it can give a hit of bitterness which will lower your score. I know because I ate 50 steaks as an SCA judge and when you're up against the world's best ribeye cooks, every minute detail matters. That's why competition cooking is not for everyone and we say that we competitors are all mad! This is how I cook at steak at home - http://youtu.be/emUPgJcQzlY and this is how a 3-time Texas world ribeye champion does his - http://youtu.be/kQPc2s-CQmk

Vor 21 Tag
1StinkyFinger
1StinkyFinger

wow, you cooked a rib eye!

Vor 22 Tage
Harry Soo
Harry Soo

Yes, this is how a comp ribeye could be cooked. At home I like simple http://youtu.be/emUPgJcQzlY . See how a Texas 3 time world ribeye champion does his http://youtu.be/kQPc2s-CQmk

Vor 22 Tage
felipe martinez
felipe martinez

If the world applies this guys logic, there won't be illegal drugs. Use cocaine or heroin "in correct dosage" and it won't be bad for you. Sure, it will not kill you, nor it will make real damage, but to say it's safe, it's very misleading

Vor 22 Tage
Harry Soo
Harry Soo

The line between food and drugs is grey as there are many who do not benefit from drug nor from food due to their bodies reaction, short- and long-term, to the exposure. As Anthelme Brillat-Savarin wrote, in Physiologie du Gout, ou Meditations de Gastronomie Transcendante, 1826: "Dis-moi ce que tu manges, je te dirai ce que tu es." [Tell me what you eat and I will tell you what you are].

Vor 21 Tag
felipe martinez
felipe martinez

Exactly. As I said, same as drugs. Complete hypocresy

Vor 21 Tag
Harry Soo
Harry Soo

If you are allergic or are against it, skip the ingredient. Some will not eat Mcnuggets or Doritos or cheeseburgers as those foods have MSG

Vor 22 Tage
felipe martinez
felipe martinez

Of course raw meat will be "tender and juicy". Make me a well done steak that's also tender and juicy and I for sure will see that as special. I think "medium or rare" are lazy ways of eat meat.

Vor 22 Tage
felipe martinez
felipe martinez

Ok. Thanks for the suggestion.

Vor 21 Tag
Harry Soo
Harry Soo

The nature and elasticity of the protein strands change with temperature so if you cook a steak well done, the alter the texture so it is tough. It is possible to convert the collagen state into gelatin state if you watch my WTF tri tip like brisket video where I show you how. The purpose of the video is not to be special. Its tips on how to win an SCA steak contest. If you're not a competitor, this video of a home steak is more relavant and useful. http://youtu.be/emUPgJcQzlY

Vor 22 Tage
Christopher Adam
Christopher Adam

love your attention to detail. method of searing last is the total opposite to the ‘sear first lock in juices’ technique, but i’d try this way too, just try it out and see as i really like your passion for perfection! personally, the SCA likes to eat over cooked meat p and, what’s even worse, encouraging chefs to overcook steaks.i, and all my mates too, definitely prefer steaks rare to med-rare max and ZERO artificial additives. if you cook a steak well and it’s not melting in your mouth, then i’d change butchers, not add tenderizers. my 2 cents worth.

Vor 22 Tage
Harry Soo
Harry Soo

I agree and I'm hyper competitive OCD person so I show you how I cook to nail and SCA contest w certified judges and SCA color chart. At home, I don't trim, salt only, medium rare sear on cast iron pan. http://youtu.be/emUPgJcQzlY http://youtu.be/kQPc2s-CQmk.

Vor 22 Tage
Ross Manning
Ross Manning

Best way to cook steak Pepper Cook Butter salt Rest Eat

Vor 22 Tage
Harry Soo
Harry Soo

I agree. For home cooking I use salt only and medium rare on a cast iron pan. http://youtu.be/emUPgJcQzlY. This video is for a competition steak against 50 fierce Texas teams. http://youtu.be/kQPc2s-CQmk

Vor 22 Tage
florin baiduc
florin baiduc

How about having a competition with only beef, salt and pepper allowed?

Vor 22 Tage
harsoo
harsoo

+florin baiduc yes, you can use green papaya skin like in my fruit tenderizer video. The Papain in the skin is a natural tenderizer

Vor 17 Tage
florin baiduc
florin baiduc

+Harry Soo Thanks for the advice, I'll try it :) . Doesn't it lose too much moisture by applying so many holes with the Jaccard Meat tenderizer? I admit I've never heard about this procedure before, seems interesting.

Vor 18 Tage
Harry Soo
Harry Soo

+florin baiduc You can Jaccard the steak to make it tender if you like and skip the phosphate. The phosphate keeps it moist like what McDonalds puts into their McNuggets to keep them plump and moist. If you don't want to use phosphates, just skip this ingredient. No worries. Just do what you want as my recipe is for hard-core competitors who want to win at contest. My recipe is not really for home cooking. At home, I like simple salt - http://youtu.be/emUPgJcQzlY

Vor 18 Tage
florin baiduc
florin baiduc

+Harry Soo I get it that you had to do what you had to do to win, but you lost me with the:"mmm, it's super tender, thanks to the phosphate" remark at 19:52. How about getting it super tender without the phosphate?

Vor 18 Tage
Harry Soo
Harry Soo

http://www.steakcookoffs.com/

Vor 19 Tage
vic banks
vic banks

So where's the joy of that?!! Not for me

Vor 23 Tage
Harry Soo
Harry Soo

For home cooking I like salt only and sear medium rare http://youtu.be/emUPgJcQzlY

Vor 22 Tage

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