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

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  • Published on Aug 10, 2018
  • #harrysoo #slapyodaddybbq #scafamily
    Harry shares his black belt tips on how to cook SCA contest ribeye steaks, Click "SHOW MORE" for links and info
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    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 so travel to an event in a single day.
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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
    ribeye how-to dinner tasty foodie tenderloin barbeque grilled

Comments • 2 540

  • Harry Soo
    Harry Soo  9 months ago +245

    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 tvclip.biz/video/emUPgJcQzlY/video.html. This is a COMPETITION STEAK video. See SCA 3X world champion tvclip.biz/video/kQPc2s-CQmk/video.html. See where the SCA contest is held tvclip.biz/video/J2zMcjXO18c/video.html.
    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.

    • Country Boy Ogre
      Country Boy Ogre Day ago

      The only problem I see is you don't spank your meat hard enough. 🤣

    • Iron
      Iron 4 days ago

      you rock! thanks for the explanation

    • Gerald Wolverton
      Gerald Wolverton 2 months ago

      Can't wait for the Video on MSG Use

    • T N
      T N 4 months ago

      Harry Soo Nice manicure 💅 🤣 @12:37

    • Kenneth Kukowski
      Kenneth Kukowski 4 months ago +1

      I think you are doing awesome these folks don't know when they go to restaurants they salt and msg 3 or 4 times more than you did ..they want you to keep coming back

  • Rob
    Rob 7 hours ago

    Choice for competition? Prime be better

  • Jack Fortune
    Jack Fortune 8 hours ago

    Why don't you just use salt and pepper instead of the chemical crap you put on. If you buy good meat you don't need that crap.

  • Chris Williams
    Chris Williams 11 hours ago

    Very informative! Thanks very much for sharing!

  • Bryan Baker
    Bryan Baker 23 hours ago

    Too much shit for a steak. Salt and pepper. That's it.

  • Joello 11
    Joello 11 Day ago +1

    Good video, I'm subbing. Keep it up!

    • Harry Soo
      Harry Soo  Day ago +1

      Thanks. Here are more steak videos
      Wagyu at home - tvclip.biz/video/emUPgJcQzlY/video.html
      World Steak Champion - tvclip.biz/video/kQPc2s-CQmk/video.html
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      0-30-60 Butter Age - tvclip.biz/video/K8g5q-mVBsM/video.html
      Umai v Cryo v Butter - tvclip.biz/video/yojZdWEDFoo/video.html
      CJ Umai v Cryo v Butter v Aged - tvclip.biz/video/PHOwK74KOcI/video.html
      Salting Steaks - tvclip.biz/video/bt0qNh2ONTk/video.html
      $210 v $20 Porterhouse - tvclip.biz/video/2kNKchma3Wo/video.html
      Porterhouse like Steak - tvclip.biz/video/J2hILHgTbgc/video.html
      Butter Aged Porterhouse - tvclip.biz/video/owPI-4PLr58/video.html
      Porterhouse Sous Vide - tvclip.biz/video/9DRnt_zJtyU/video.html

  • fistsofshtank
    fistsofshtank Day ago +1

    I get the whole competition thing and all, but why would their standards be such that you don't actually have the best tasting/best cooked steak? It's like having throwing a home run derby but saying ground rule doubles are worth more.

    • Harry Soo
      Harry Soo  Day ago

      Like a home run derby there are written rules the competitors must follow. You may be new to cooking competition for prize money. SCA entries are graded in double blind judging where you are judged on five criteria by six SCA certified judges. It's not a Bocuse d'Or as your steak sits in a white Styrofoam box together with 50-100 other steaks. You are judged on appearance via a cut in the center ribeye and the judges eat only the rib cap Spinalis Dorsi. Not easy to cook both perfectly as you can overcook or undercook one or both muscles. Both must be perfect so lots of skill needed. Here is the color grading chart used goo.gl/images/gwzth5. You are judged on five criteria 1 to 10 points on Appearance, Doneness, Texture, Taste and Overall Impression. Rules are located at www.steakcookoffs.com/rules. A lot of strategy goes into competition that don't apply for home cooking.
      At home, I like simple salt, no trim, and sear on cast iron pan med-rare tvclip.biz/video/emUPgJcQzlY/video.html ; See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html. Have fun and thanks for stopping by.

  • Pogi
    Pogi Day ago +2

    Drooling here at 03:20am 😅
    I think I’m getting up and fire the Grill
    🤤🤤🤤

  • JONATHAN BAILEY
    JONATHAN BAILEY Day ago +1

    AWESOME

  • Rick L
    Rick L Day ago +1

    Afaic, and I've been married to a professional chef for 30 years, putting marinade on any quality
    steak is an abomination. Don't even get me started with Accent, what is this, cooking with chemicals?

    • Harry Soo
      Harry Soo  Day ago

      Hey Kizzle97 may I kindly ask you for a favor to be be welcoming in your comments to other viewers. My channel aims to educate and please see my response to Rick. Many folks have not seen nor been exposed to the heat and fire of competition steaks cooking. We want to be welcoming so others could enjoy this "sport' that we are passionate about. Thank you very much for your support and patience.

    • Harry Soo
      Harry Soo  Day ago

      Hey Rick, you are an accomplished chef and may be new to cooking competition for prize money. SCA entries are graded in double blind judging where you are judged on five criteria by six SCA certified judges. It's not a Bocuse d'Or as your steak sits in a white Styrofoam box against 50-100 other steaks. You are judged on appearance via a cut in the center ribeye and the judges eat only the rib cap Spinalis Dorsi. Not easy to cook both perfectly as you can overcook or undercook one or both muscles. Both must be perfect so lots of skill needed. Here is the color grading chart used goo.gl/images/gwzth5. You are judged on five criteria 1 to 10 points on Appearance, Doneness, Texture, Taste and Overall Impression. Rules are located at www.steakcookoffs.com/rules. A lot of strategy goes into competition that don't apply for home cooking.
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html
      Thanks for stopping by and taking the time to leave a comment. Good luck on your professional chef adventures.
      Harry

    • kizzle97
      kizzle97 Day ago +1

      Rick L read the description before you send unrelated hated his way. You’re the abomination here.. not his steak.

  • Kevin McArthur
    Kevin McArthur Day ago +1

    The real secret is phosphate and MSG.

    • Harry Soo
      Harry Soo  Day ago

      Cooking technique IMHO (smoke, marinade, rub, sear, rest, meat trim., etc). Not easy to get the warm pink center judged by a cut in the middle. Judges only eat the Spinalis Dorsi so takes skill to not overcook the rib cap while the center cut is warm pink center.

  • Andrew Adams
    Andrew Adams Day ago +1

    Steak looks amazing and delicious, i wish i had a bite right now! Question: at a competition, what happens to the part of the steal the judges dont eat, since they have to eat so many steaks i assume they arnt hungry enough to eat the rest of it, so what happens to that part? Thank you

    • Harry Soo
      Harry Soo  Day ago +1

      It is left in a separate "clean" area for the volunteers and helpers to take home.

  • John B
    John B 2 days ago +1

    I like to put my marinade of my wife’s back side too. Oh crap he was talking about steaks huh?

    • Harry Soo
      Harry Soo  2 days ago

      LOL! You'll get into trouble!

  • Daniel Barbee
    Daniel Barbee 2 days ago +1

    Have you ever used fish sauce. Just a hint of it .

    • Harry Soo
      Harry Soo  2 days ago

      Yes, I have as fish sauce has its rooms Roman times as Garam. The Thais did not invent it. A little goes a long way and its active ingredient is MSG in it that has Umami flavor. Please see my Umami brisket for more info. Thanks for stopping by.

  • Daniel Barbee
    Daniel Barbee 2 days ago +1

    Thanks for saying you buy your meat at Sam's. Worked there 25 years . Our cutters take great pride in what they produce. In the 14 clubs that I worked in I can say that all had great associates that were proud when the members were pleased.

    • Harry Soo
      Harry Soo  2 days ago

      The ones from Sam's I met and spoke to are careful and diligent about putting out the best products. The quality and consistency in LA is very high and I've been using Sam's meats in my class 10+ years

  • Chidi Akara
    Chidi Akara 2 days ago +2

    GOD !
    I love steak.

    • Harry Soo
      Harry Soo  2 days ago

      Me too. I have 10 steak videos for backyard steak. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Sonny - Tv
    Sonny - Tv 3 days ago +1

    Dude just wasted 25% of the meat!....

    • Harry Soo
      Harry Soo  2 days ago

      Dude you can win $1,500 in an SCA contest with these methods. Try this method at home for a backyard steak tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • BeachJedi101
    BeachJedi101 3 days ago +2

    Kind of sad that you have to overcook your steak for a competition.

    • Harry Soo
      Harry Soo  2 days ago

      Agree as that's how I like steak but it would not win an SCA contest. At home, I like simple and cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • Harry Soo
      Harry Soo  2 days ago

      I agree. However that won't win $1,500 at an SCA contest. See this SCA color chart
      goo.gl/images/gwzth5
      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • Harry Soo
      Harry Soo  2 days ago

      You are judged on the center of the ribeye on a color chart via a diagonal cut. You are judged on taste and tenderness on a bite of the Spinalis Dorsi rib cap. So it takes skill to achieve a warm medium pink center while not overcooking the Spinalis.
      SCA color chart
      goo.gl/images/gwzth5
      the
      SRF comp brisk4et.
      tvclip.biz/video/cfdqd65ii6i/video.html and
      This is a competition recipe as at home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • BeachJedi101
      BeachJedi101 3 days ago +1

      KEEPtheZEN θ Yup, I would have taken slightly more rare. But 100% agree

    • KEEPtheZEN θ
      KEEPtheZEN θ 3 days ago +1

      The test steak looked spot on to me.

  • Up to my nuts in guts
    Up to my nuts in guts 3 days ago +2

    Phosphates? MSG? A bunch of other unnecessary crap? Meh,,, Overcooked. Smoke for one hour at 150f with oak. Season with salt and pepper. Sous vide at 128 for 2 hours. Flamethrower the piss out of it. Perfection every time.

    • Harry Soo
      Harry Soo  2 days ago

      Sure when at home you cook your meat to your liking. This is not a video on how to do a home steak. When you compete in an SCA contest against 50 fierce Texas teams, backyard methods don't usually win you prize money. Six certified judges grade you on a color chart on the center cut and the only eat the rib cap. So it takes skill to get the color and not overcook the Spinalis Dorsi rib cap muscle.
      goo.gl/images/gwzth5
      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • 79medic
    79medic 3 days ago +4

    That first steak is perfect !!!!! Mabe a little bit rarer 🍺

    • Harry Soo
      Harry Soo  2 days ago +1

      I agree as that is how I enjoy my steak. In SCA, we are judged on a color chart and the 6 certified SCA judges closely examine your color as warm medium pink center is a 10 of 10. The judges will cut the ribeye in half in the center to grade your color but will eat your rib cap Spinalis Dorsi. It takes skill to do warm pink center and not overcook the rib cap.
      SCA color chart
      goo.gl/images/gwzth5
      Please see how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • rob black
    rob black 3 days ago +1

    Where in the hell are you buying two ..two inch ribeyes that big for $24 ?
    I live in TX and that would be $40 anywhere.......One of them would be $24

    • IWantAKouki
      IWantAKouki 3 days ago

      @rob black Dang. Weird. I do live in a low cost of living area. Didn't think steak would be that more expensive in TX though.

    • rob black
      rob black 3 days ago

      @Harry Soo Guess I need to go to Sam's club then..
      But that would kind of violate my 15 year Walmart boycott so....
      Thin steaks for me.
      Anywho, you sure cooked em right. From somebody who has worked and cooked a lot of beef.

    • Harry Soo
      Harry Soo  3 days ago +1

      Sam's Club Angus steaks

    • rob black
      rob black 3 days ago +1

      @IWantAKouki I don't go to Sams club but..my neighbor is rancher and I go and buy steaks direct from butcher he takes his cows to.
      The last two pack of rib eyes I bought anywhere approaching that size were $20 a pop. From the butcher ..from one of my neighbors cows...At the local supermarket, they would be at least $50 maybe more. Again - in Texas.

    • 79medic
      79medic 3 days ago +2

      IWantAKouki definitely , I’m paying in Chicago area around 18 bucks a pound , ouch ..

  • Richard Adams
    Richard Adams 3 days ago +1

    NO WAY!! You ruined the nice beefy flavor. Salt is all you need if you want to amp up a rib-eye butter, thyme and S & P and thing else is a SIN!!!!

    • Harry Soo
      Harry Soo  3 days ago

      You have a point. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • o1deep killao
    o1deep killao 3 days ago +1

    This looks god awful. Reminds me of ramen noodles because of all that god damn seasoning.

    • o1deep killao
      o1deep killao 3 days ago

      What’s the point of the competition through if most people agree that way is horrible

    • Harry Soo
      Harry Soo  3 days ago

      Yes comp steak is to win mullah. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Rockie mountin
    Rockie mountin 3 days ago +3

    Marinated steak you’ve already ruined it!

    • Harry Soo
      Harry Soo  3 days ago

      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • MrNecryptic
    MrNecryptic 3 days ago +1

    Very impressive and informative video my friend, not how we eat at home OBVIOUSLY as the video stated, but I'm hoping you won or made Top 10 for the SCA competition. I learned a lot watching this, thanks for sharing!

    • Harry Soo
      Harry Soo  3 days ago

      I have numerous viewers who took SCA awards with this recipe which I adapted from my Sensei Johnny Joseph. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Joseph, a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Jorge Sifuentes
    Jorge Sifuentes 4 days ago +1

    I like your instrumentation.

    • Harry Soo
      Harry Soo  3 days ago

      Gotta have toys and tools! :-)

  • Jacob Schneider
    Jacob Schneider 4 days ago +1

    How does one become one of these "judges"....?

    • Harry Soo
      Harry Soo  3 days ago

      Take a class and be certified. There is also coaching once you pass the class. www.steakcookoffs.com/

  • Z T
    Z T 4 days ago +1

    Well done video sir! Complete guide to how you worked out all the kinks. Your type of methodology can even work for the people in these comment sections with high opinions of what is and what isn’t. Either way sir I learned quite a bit and want to say thank you! 👍

    • Harry Soo
      Harry Soo  4 days ago

      Thank you very much. I have 150 videos across 25 playlist and many steak videos. This is a comp steak and at home, I like simple and cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • 0xyartes
    0xyartes 4 days ago +1

    Apropos of nothing my favorite accent ever is when I hear a southern US Asian accent, it's so rare when I hear it I just can't get enough. Well favorite after Shelby Foote.

    • Nick Deco
      Nick Deco 4 days ago +1

      0xyartes now I’m hearing Ashokan Farewell in my mind
      +1 for Shelby Foote, every time

  • Stellar Living
    Stellar Living 4 days ago +1

    Thank you for all these tips to a truly amazing steak

    • Harry Soo
      Harry Soo  4 days ago

      Give it a go and see if you like this more involved competition steak recipe. When at home, I cook a simple steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Dan Jonsson
    Dan Jonsson 4 days ago +1

    I have seen something called the cold-grate technique. it makes a mahogany deep red color on you meat. you should look it up.

    • Dan Jonsson
      Dan Jonsson 4 days ago

      @Harry Soo I would love to :)

    • Harry Soo
      Harry Soo  4 days ago

      Yes, I'm familiar with it as some like the cold grate method. It's not common and I can feature that if folks want to see how to do it.

  • Kaneki Ken
    Kaneki Ken 4 days ago +1

    Bruh you only need salt and pepper the other things added just over power the natural flavor of the steak.

    • Harry Soo
      Harry Soo  4 days ago

      This is serious only if you're an SCA competitor. At home, I like simple salt only and sear med-rare. Mahalo!

    • Harry Soo
      Harry Soo  4 days ago

      Bruh Ken you are right. However when up against 50 fierce Texas teams S&P is unlikely to win you cash as this is a competition recipe. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • L-Dv
      L-Dv 4 days ago +1

      Kaneki Ken can’t tell if you’re serious

  • Spurious Effect
    Spurious Effect 5 days ago +3

    Anything on a ribeye other than salt and pepper is a crime against beef.

    • Harry Soo
      Harry Soo  4 days ago

      Agree however when up against 50 fierce Texas teams S&P is unlikely to win you cash as this is a competition recipe. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Norm Rohrer
    Norm Rohrer 6 days ago +1

    Wow! Best vid I've seen on how to cook a steak.

    • Harry Soo
      Harry Soo  6 days ago

      Thanks. This is a bit of work and I only do that for a contest. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Cody Kolevris
    Cody Kolevris 6 days ago +1

    Steak aint right without the A-1

  • Nur Syafiq
    Nur Syafiq 6 days ago +1

    you sound like you have a singaporean blood in u!

    • harsoo
      harsoo 5 days ago

      @Nur Syafiq you can open one and I can assist?

    • Nur Syafiq
      Nur Syafiq 5 days ago

      @Harry Soo ah! i was looking at your fb, your ig but didnt cross my mind to look the linkedin! hahaha. open a restaurant in Singapore, need some good BBQs here

    • Harry Soo
      Harry Soo  6 days ago

      Yes see my LinkedIn profile. I spent a few years in Singapore before attending Texas Tech in the 80's

  • James Affleck
    James Affleck 6 days ago +1

    Looks too rare I think you're messed up

    • Harry Soo
      Harry Soo  6 days ago

      We have to follow the rules as we are judged by certified SCA judges. I don't make the rules and I just try to win money.
      SCA color chart
      goo.gl/images/gwzth5
      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Jakub Korzeniowski
    Jakub Korzeniowski 6 days ago +1

    how does one become a steak judge?

    • Harry Soo
      Harry Soo  6 days ago +1

      Get certified by the SCA . It's a class and some mentorship and you're on your way

  • Chef Mime
    Chef Mime 6 days ago +1

    with cabinets like that im not sure I can trust anything you say.

  • waynencc
    waynencc 7 days ago +1

    Why not use prime? Not allowed?

    • harsoo
      harsoo 5 days ago

      @waynencc You're welcome. Feel free to browse my dozen plus steak videos

    • waynencc
      waynencc 5 days ago

      Harry Soo thanks for the answer, always looking to up my at home steak game!

    • Harry Soo
      Harry Soo  6 days ago

      We get choice grade at SCA contests
      SCA color chart
      goo.gl/images/gwzth5
      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • kaddiddle hopper
    kaddiddle hopper 7 days ago +1

    Dang it. Now I need to go buy a steak. I have never seen anything look so appealing and juicy. :P

    • Harry Soo
      Harry Soo  6 days ago

      Thanks. At home, I like simple and cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • E Davis
    E Davis 7 days ago +1

    So , you are cooking with MSG???? Bye~~!!

    • Harry Soo
      Harry Soo  6 days ago

      Ok. Let me know if you avoid McNuggets, Doritos, and KFC and you are allergic :-)

  • mike
    mike 7 days ago +1

    you la based?

    • mike
      mike 5 days ago

      @Harry Soo well hell man color me impressed.

    • Harry Soo
      Harry Soo  5 days ago

      @mike Nope. Am a one-man team! :-)

    • mike
      mike 5 days ago +1

      @Harry Soo you have a team you work with when you compete?

    • Harry Soo
      Harry Soo  6 days ago

      Yes Diamond Bar

  • Tyler Brigman
    Tyler Brigman 8 days ago +1

    I really liked your technique of dabbing the steaks with butter, using the rosemary sprig.

    • Tyler Brigman
      Tyler Brigman 8 days ago

      Holy shit! A

    • Harry Soo
      Harry Soo  8 days ago

      Feel free to try it out. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Vincent Venturella
    Vincent Venturella 8 days ago +1

    IT is Flake SALT.....CRUNCHY SALT.....HIGH HEAT SEAR, and the MEAT SPEAKS for ITSELF, then a SPRINKLE of PEPPER, and THE HERB BUTTA ! LOL VJVMD

    • Harry Soo
      Harry Soo  8 days ago

      Agree. At home, I cook a steak salt only like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • bholc
    bholc 9 days ago +1

    That is a good looking steak my friend.

    • Harry Soo
      Harry Soo  9 days ago

      Thanks. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • SeigoNkan
    SeigoNkan 9 days ago +1

    Dang I know it’s a competition style cook of so it changes things, but that edge fat to me makes a great steak for causal cooking.

    • Harry Soo
      Harry Soo  9 days ago

      I agree. At home I like simple fat on, no trim, and salt only tvclip.biz/video/emUPgJcQzlY/video.html
      Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Casey Jones
    Casey Jones 10 days ago +1

    Looks great! Thx for the detailed explanation and video!

    • Harry Soo
      Harry Soo  10 days ago

      You are very welcome. Feel free to browse my other steak videos.
      Wagyu at home - tvclip.biz/video/emUPgJcQzlY/video.html
      World Steak Champion - tvclip.biz/video/kQPc2s-CQmk/video.html
      35-day Butter Age - tvclip.biz/video/ZRBZKDkitU0/video.html
      60-day Butter Age - tvclip.biz/video/zJSPHTKDDhk/video.html
      0-30-60 Butter Age - tvclip.biz/video/K8g5q-mVBsM/video.html
      Umai v Cryo v Butter - tvclip.biz/video/yojZdWEDFoo/video.html
      CJ Umai v Cryo v Butter v Aged - tvclip.biz/video/PHOwK74KOcI/video.html
      Salting Steaks - tvclip.biz/video/bt0qNh2ONTk/video.html
      $210 v $20 Porterhouse - tvclip.biz/video/2kNKchma3Wo/video.html
      Porterhouse like Steak - tvclip.biz/video/J2hILHgTbgc/video.html
      Butter Aged Porterhouse - tvclip.biz/video/owPI-4PLr58/video.html
      Porterhouse Sous Vide - tvclip.biz/video/9DRnt_zJtyU/video.html

  • charmanater
    charmanater 11 days ago +1

    Whats ur favorite marvel movie?

  • paul560ify
    paul560ify 12 days ago +1

    never cook a cold steak

    • Harry Soo
      Harry Soo  12 days ago

      When you smoke a steak before searing you want a long temperature gradient for smoke to penetrate so you cook it 34F from the fridge. If you grill a steak, you can wait until it gets to room temp before cooking. You can only do this at home and not in a restaurant due to food safety regulations. I'm a ServSafe certified food manager. Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • V OX
    V OX 12 days ago +2

    Finally someone on youtube who is making real medium steak instead of raw steak, which he claims to be medium.

    • Harry Soo
      Harry Soo  12 days ago

      I believe the distribution of preferred steak doneness in USA is 10% rare + 45% med-rare + 30% medium + 15% well done. So everyone likes steak differently. In an SCA contest, you have to cook to a color chart goo.gl/images/gwzth5; www.steakcookoffs.com/.

  • Dakin Dalpoas
    Dakin Dalpoas 13 days ago +1

    Hey, just wanted to let you know that I did my first sanctioned SCA event on Friday night; I used multiple different ingredients (with your Moola Beef Rub being one of them), and to my surprise, I won the son-of-a-B. No idea what I was getting myself into, but now I have a golden ticket that leads me into a land of giants. :). Thanks for the rub, and I hope you and yours are Happy and Healthy!!!

    • Harry Soo
      Harry Soo  12 days ago

      Congrats. I'm so very happy for you. Keep spreading BBQ love.

  • DEXTVHD
    DEXTVHD 13 days ago

    I didn’t even know this is a thing! Thanks TVclip!

  • Violet Raton
    Violet Raton 15 days ago +1

    It sure looks good and yumm but it’s more complicated than I thought to cook a good or perfect steak.

    • Harry Soo
      Harry Soo  15 days ago

      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • hd31
    hd31 15 days ago +1

    Can you show us a video on how you would cook A1 grade Kobe beef steak.

    • Harry Soo
      Harry Soo  15 days ago

      At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Brent Carter
    Brent Carter 15 days ago +1

    I would leave the fat on Nice and juicy and delicious

    • Harry Soo
      Harry Soo  15 days ago +1

      Yes agree, at home I don't trim. Only at a contest. tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • ThatGuy
    ThatGuy 16 days ago +2

    It's Choice. Put it back and go to Costco and get you some real Prime beef.

    • Harry Soo
      Harry Soo  15 days ago

      Yes that is what SCA uses in a contest. All teams use same meat so it's l like all drivers drive the same racecar. See an actual contest. They are fun to do and to win money. See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • Harry Soo
      Harry Soo  15 days ago

      The SCA contest uses Choice and all the teams must use. Kinda like all drivers drive the same race car so if you win, you're the best driver as the cars are the same. See how the 3-time world champion does his tvclip.biz/video/kQPc2s-CQmk/video.html

  • stan Lee
    stan Lee 16 days ago +1

    @Harry Soo I heard recently that cooking a steak frozen makes the steak superior in quality once cooked. Have you tried this technique?

    • Harry Soo
      Harry Soo  16 days ago

      I'll need to try in another crazy Harry experiment. I'll quote Stan Lee for asking! :-)

  • sneifert1968
    sneifert1968 16 days ago +1

    Did you smoke them right out of the fridge? Or let them get to room temp first?

    • Harry Soo
      Harry Soo  16 days ago

      When smoking, straight from from fridge for long temp gradient to absorb smoke. When grilling, you can let rise to room temp. You can't do it if you run a restaurant as that's against health Depot regulations. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • pogito
      pogito 16 days ago

      out of the fridge is always a no no

  • hd31
    hd31 16 days ago +1

    To cook the perfect steak is very simple. Butter and crushed garlic cloves in a pan. Season the steak on both sides with sea salt and black pepper. Turn the garlic cloves a few times till they start to brown to flavour the butter rue. Then add your steak flat in the pan on a medium heat. Rare 3mins medium 4mins and well done 7mins each side. Do not move the steak while it is in the pan only to turn over after it has reached its time to flip. Let the steak rest for 12-15 minutes to allow the muscle to relax. Serve with a creamy mash potato or triple fried chips.

    • Harry Soo
      Harry Soo  16 days ago

      Agreed. This recipe is to win prize money as described in my video title. At home, I cook a steak w salt only like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Harry Bond
    Harry Bond 16 days ago +1

    You call this real grilling? - The Accent Flavor Enhancer is MSG - the whole thing is a fake steak full of weird seasoning and msg, give me a break, you cook real steak with salt and pepper and that's about it

    • Harry Soo
      Harry Soo  16 days ago

      Agree 100%. You may have missed the purpose of this video which is to win an SCA contest for money. At home, I cook a steak w salt only like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • mikemb123
    mikemb123 16 days ago +1

    so you have to douse the steaks with sugar and msg to cover up the real flavor of the beef in order to have a good steak?

    • Harry Soo
      Harry Soo  16 days ago +1

      Nope don't follow for home cooking of steak. This recipe is intended for one purpose only. To win prize money at an SCA contest as a steak competitor.. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • travsb1984
    travsb1984 18 days ago +1

    You should definitely invest in a relationship with your meat supplier, even if it's at you local grocery store. I worked meat for years at Costco and had a group of regular customers who I would regularly bend the rules for. They would call in before hand and I would set aside the best of the best for them. Imagine having the best three ribeye steaks from over 400lbs cut that morning... It may have been against some policies, but then again I was instructed that my primary job was customer satisfaction, so that trumped all. Don't expect to just show up and ask for favors though, that'll never happen.

    • Harry Soo
      Harry Soo  17 days ago

      I wish I could meet my Costco meat cutters as I get there after work and they work the morning shift. I agree that having a relationship with folks who sell you stuff is the best way to get quality products. When you come up to me at a contest I'll slip you a bite of my Pectoralis Profundi!

  • Tony Moore
    Tony Moore 19 days ago +1

    Angus steak needs Angus! 🤟

    • Harry Soo
      Harry Soo  19 days ago

      Yes the SCA contest uses Angus Choice ribeyes preferably Certified Angus

  • Stephen Palmer
    Stephen Palmer 24 days ago

    Do you own a restaurant or something? I admire your enthusiasm for food. Steak is already perfect it takes an artist like yourself to bring it above that level.

  • fly 13
    fly 13 24 days ago +1

    Hey Harry! I've had good success at home (nobody has complained yet) with ribeye using sous vide up to ~120F internal, then finishing on high heat, either a hot grill or a broiler, just enough time to get the sear. The uniform edge to edge color (doneness) is really great, like really expensive steakhouses.

    • Harry Soo
      Harry Soo  24 days ago

      Sound like great technique. Thanks for sharing. Cheers, Harry

  • Rains Randall
    Rains Randall 25 days ago +1

    I give you a 10/10 sir!

    • Harry Soo
      Harry Soo  25 days ago

      Thanks for you kind words Randall. At home, I like simple salt, no trim, and sear on cast iron pan med-rare tvclip.biz/video/emUPgJcQzlY/video.html ; See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html. Have fun and thanks for stopping by.

  • Lugul banda
    Lugul banda 25 days ago +1

    meat tendericer, taste enhancer... thats all stuff i try to let out of my food..

    • Harry Bond
      Harry Bond 16 days ago

      In that case this is a very stupid competition, encouraging people to grill crap steaks

    • Harry Soo
      Harry Soo  25 days ago

      Yes, you may not be aware this is a competition steak designed to beat out 50 fierce Texas teams to win prize money. At home, I like simple salt, no trim, and sear on cast iron pan med-rare tvclip.biz/video/emUPgJcQzlY/video.html ; See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html. Have fun and thanks for stopping by.

  • N Grocott
    N Grocott 28 days ago +1

    I would be a rubbish judge the fat cap is my favorite part lol

    • Harry Soo
      Harry Soo  26 days ago

      Always enjoy what you like to eat and don't worry about what others like or think!
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • bb77077
    bb77077 Month ago +1

    What the hell is going on?! What a shame you to make this into a science experiment.

    • Harry Soo
      Harry Soo  29 days ago

      You may be new to my 150 video channel as this is a full on competition only recipe and is not a science experiment. It shows the secrets on how to win $cash prizes at an SCA steak contest. If you don't compete for cash, please see how at home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      If you compete, please see how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • adfasd
    adfasd Month ago +1

    60 seconds and seared twice on each side? So 4 minutes total??

    • Harry Soo
      Harry Soo  Month ago

      Yes, after you hit internal of 110F, you should budget about 4 minutes. I needed 1:15 on each side which was a better result to meet the SCA color chart goo.gl/images/gwzth5

  • Twotimer
    Twotimer Month ago +2

    Why’re you doing this to me at 2 am

    • Harry Soo
      Harry Soo  Month ago

      LOL! I have frozen sliced steak in my freezer so if at 2 am, it's ramen w some frozen steak. Thanks for watching!

  • Victor Lui
    Victor Lui Month ago +1

    Cool video! Rib eye is so good! Competition rib eye 🥩🍻🍺👊

    • Harry Soo
      Harry Soo  Month ago +1

      You enjoyed the video Victor. If you like steaks please see my Steak Playlist for many more videos. Thanks for stopping by

  • ogarza3
    ogarza3 Month ago +1

    Dunno... I prefer cooking for flavor and texture, not for winning competitions.

    • Harry Soo
      Harry Soo  Month ago +1

      Sure feel free to watch my many steak videos on my channel. For example, at home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html

  • Devo
    Devo Month ago +1

    The test steak was undercooked? WTF do you mean? If you cook the other steak for any longer you need a fcking slap

    • Harry Soo
      Harry Soo  Month ago

      Yes to win you need skilz to cook to SCA color chart med pink center in middle cut for Appearance and perfect tenderness in Spinalis Dorsi muscles eaten by judges. The med pink middle is not eaten so there is a lot of detail that does nor apply to home cooking. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Mark Petela
    Mark Petela Month ago +1

    Don't forget ur aluminium cancer in ur grill

  • Jim M
    Jim M Month ago +1

    I love it that you are using USDA Choice and not Prime which most people can't afford and isn't really much better if at all. Those trimmings look like the makings of some great burgers.

    • Harry Soo
      Harry Soo  Month ago

      Thanks for watching Jim. The SCA contests use Angus Choice so that is a pretty good option. Please see how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Teo Ebratt
    Teo Ebratt Month ago +1

    That spatula is awesome 😎
    Nice video, I’ve recently taken a more meticulous approach to steak cooking. I will definitely take some tips from this vid. Love ribeye but I usually get NY strip.

    • Harry Soo
      Harry Soo  Month ago

      Thanks for stopping by Teo. If you're into steaks, please see my Steak Playlist for many ways to cook a perfect steak including several different cuts

  • Chuck Davis
    Chuck Davis Month ago +4

    Damn shame you're forced to over cook a steak... But I get it.

    • Harry Soo
      Harry Soo  Month ago

      Yes we cook to an SCS color chart. Takes skill to get the rib eye med pink for Appearance score while the judges only eat the Spinalis Dorsi for Taste score!
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Celso deJesus II
    Celso deJesus II Month ago +1

    A good steak requires nothing but oil, salt and pepper. The better the beef you start out with the less you have to do to it.

    • Mark Petela
      Mark Petela Month ago

      Nothing wrong with a rub

    • Harry Soo
      Harry Soo  Month ago +1

      Agree with you 100% Celso! These are steaks designed to win SCA contests and not for home eating. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Blues Man
    Blues Man Month ago +1

    Indeed ! TIMING IS EVERYTHING !!! 👍

    • Harry Soo
      Harry Soo  Month ago

      Yes during SCA contests. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Hamilton Chung
    Hamilton Chung Month ago +1

    have you tried the VORTEX? I am thinking about buying one and test it out..

    • Harry Soo
      Harry Soo  Month ago +1

      Yes, I have one and it works well.

  • Julien Durand
    Julien Durand Month ago +1

    Hey Harry, how would you marinade/ season BEEF SHORT RIBS? Would you use your beef rub? I read that beef does not need sugar in the marinade? And which WOOD would you smoke it with?? Thanks man.

  • Juan Naranjo
    Juan Naranjo Month ago

    Fuck no

  • Bama Bat 84
    Bama Bat 84 Month ago

    You can't temp a steak while it's still on the grill. You're supposed to take it off the grill for 15 seconds and then temp it, or else the heat of the grill will give you a higher reading. Then again, I haven't needed to use a thermometer for years. I would think thermometers would be banned from competitions.

    • Harry Soo
      Harry Soo  Month ago

      You are correct and there is residual cooking so when it comes off around 125F, it will still rise to a warm medium pink center. It's fairly easy to cook a steak to med-rare without a thermometer. Not so easy to cook it to warm medium pink center (required by SCA rules) and have the Spinalis Dorsi muscle still tender. SCA judges make a cut through the eye and judge you via a color chart. goo.gl/images/gwzth5 The judges are not permitted to eat the eye, just the Spinalis Dorsi (ribeye cap).
      Here are the rules to win prize money in SCA www.steakcookoffs.com/
      Here’s how I cook at steak at home - tvclip.biz/video/emUPgJcQzlY/video.html Please see how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • Bob Saap
    Bob Saap Month ago +1

    Just stop all the competition cooking bullshit and let people enjoy bbq the way it was intended to be enjoyed. It was meant to bring families and friends together not for people to be judging and thinking they are champions

    • Pilsley
      Pilsley Month ago +1

      There's competitions for everything man, he's just enjoying doing his thing.

    • Harry Soo
      Harry Soo  Month ago

      You must be new to my channel as I have 150+ backyard recipes and competition recipes. Feel free to watch my non-competition videos instead so you can spread BBQ love. Thanks for stopping by and watching

  • Bob Saap
    Bob Saap Month ago +1

    I'm sure your a good cook bro but that's the reason I quit doing competition cooking, those friggin judges don't know what good food is and they take the fun out of cooking bbq

    • Harry Soo
      Harry Soo  Month ago

      I show how to win prize money in an SCA sanctioned contest. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Secureteam55
    Secureteam55 Month ago +1

    Unreal, bastardized steak, .seriously a shame that they call this steak cooking competitions, I would maybe , just maybe use this technique on a poor man steak or a cheap cut , but to do this to a rib eye is a crime .you are not doing a steak competition, it's a flavoured meat competition. Learn this easy but pure way ; sea salt, fresh crack pepper , and garlic powder , period .then lower your temp to 120 to 150 max , interior temp to 120 , then grill mark ,one minute , that was great rotate , then flip ,the rest you are on point with the rosemary butter garlic trick . But this stuff you put on is definitely crap .

    • Harry Soo
      Harry Soo  Month ago

      I don't disagree. I don't make the rules in the SCA which sanctions 500 contests a year. I just try to win $. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html
      See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • David
    David Month ago +1

    That steak is not under at all.

    • Harry Soo
      Harry Soo  Month ago

      The distribution of preferred steak doneness in USA is 10% rare + 45% med-rare + 30% medium + 15% well done. So everyone likes steak differently. In an SCA contest, you have to cook to a color chart goo.gl/images/gwzth5; www.steakcookoffs.com/.

  • BBQ met Alrik
    BBQ met Alrik Month ago +2

    Woah! thats not medium. thats almost well done. Here this would be on the edge of medium. I love the way it look exterior. But i would send this steak back if i would've asked for a medium steak.
    not to be disrespectfull or anything. I just think this is the difference between the USA and Europe. We like rare meat a lot. Most steaks here are eaten medium rare or bloody.

    • Harry Soo
      Harry Soo  Month ago +1

      Yes, the SCA makes the rules and teams have to cook to a color chart goo.gl/images/gwzth5; www.steakcookoffs.com/
      Judges eat only the spinalis and judge doneness by a diagonal cut in the eye. Most folks can cook medium rare no problem. Not easy to cook warm medium pink center and the spinalis is not overcooked. Takes some skills
      See how a 3-time Texas world ribeye champion does his - tvclip.biz/video/kQPc2s-CQmk/video.html

  • crabby crab
    crabby crab Month ago +1

    Get rid of that electric machine n get u a new braunfels at academy n a bag of kingsford!!!

  • Freddy Garza
    Freddy Garza Month ago

    Sharpen your Knife!!!!!!

  • Kinnear Rogues
    Kinnear Rogues Month ago +1

    Thanks Harry for taking the time to make these videos! Love them. Every new video I see of yours I can't wait to try. I'll be taking some of these ideas for steaks at home. Cheers for the inspiration

    • Harry Soo
      Harry Soo  Month ago +1

      Thanks Kinnear for stopping by. Feel free to check out my other 140 videos and 24 Playlists

  • James Fleming
    James Fleming Month ago +1

    Harry, I appreciate the fact that you presented a lot insight about competitive cooking but that’s not the key contribution here. You have provided an opportunity for people who have never “won a Super Bowl ring” to tell a guy who who has a lot of “Super Bowl rings” what he did wrong in winning those rings. While you might be laughing all the way to the bank, there a lot of “participation trophies” to be awarded here! Never underestimate the importance of people who suck at what they do being able to criticize what you do regardless of how successful you are. If you cook it, I will be happy to eat it! Rock on!!!

    • Harry Soo
      Harry Soo  Month ago

      Hey James thanks for stopping by and sharing your insight. My Sensei Johnny Joseph, 3 time world champion, and I share our methods so others could be successful at home or at a contest. The goal is to spread more love and tolerance in the world. At home, I like simple steaks w salt only like this tvclip.biz/video/emUPgJcQzlY/video.html Be sure to check out how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

  • Jay Torr
    Jay Torr Month ago +1

    Best BBQ channel on TVclip

    • Harry Soo
      Harry Soo  Month ago

      Thank you very much Jay for your support and kind words

  • UBETYURASKI
    UBETYURASKI Month ago +1

    I'm betting that the thermal unit you're checking temp with has a scale on the side which depicts a circle of 1"in diameter when the laser dot is 12" away. If so, then the reading that you get on the display represents the average temperature within that 1' circle, not just the temp of the ridges. If you need an accurate ridge temp, I'd suggest using an extended surface probe that you actually touch the ridge for accuracy. Using the surface probe also will eliminate having to calibrate your readings for different surfaces (emissivity). That being said, you got the results you wanted. Thanks for a great video.

    • Harry Soo
      Harry Soo  Month ago

      Yes the engineers have taught me my dot is not the dot temp I thought it was. I live and I learn. Thanks for so contributing to my learning. The more I learn the more I know how little I know. Thanks for watching

  • Connor Watson
    Connor Watson Month ago +1

    Flavour enhancer?!

    • harsoo
      harsoo Month ago

      @Connor Watson you can so please cook it your way. I'm showing how to win $1,500 at a contest. At home, I cook a steak like this tvclip.biz/video/emUPgJcQzlY/video.html See how a Texas 3 time world's ribeye champion does his
      tvclip.biz/video/kQPc2s-CQmk/video.html

    • Connor Watson
      Connor Watson Month ago +1

      Harry Soo MSG?
      Why not just taste the steak?

    • Harry Soo
      Harry Soo  Month ago

      Yes same ingredient as used in McNuggets, Doritos, marinara sauce, soy sauce, Worcestershire, and many other foods.

  • Alain St-Pierre
    Alain St-Pierre Month ago

    It Beautiful👊🍻👍

  • Becky G
    Becky G Month ago +1

    The dog barking had me cracking up!

    • Harry Soo
      Harry Soo  Month ago

      Mr Beans knows when I'm shooting videos and will bark until I feed him. He has trained me well! :-)

  • Brad K
    Brad K Month ago +1

    I couldn't see the color very well... I am gonna need to see it in front of me to get the full value of this lesson lol.

    • Harry Soo
      Harry Soo  Month ago

      Come on by to taste it yourself like CJ did tvclip.biz/video/PHOwK74KOcI/video.html