Reglement SCA Steak



•       Steak may be cooked on any fire or heat source. (Wood, Charcoal, Gas, Electric, Pellet, Sous Vide etc.)

  • Head cooks may only enter one entry into the steak category.
  • No other ribeye steaks other than the ones provided to the teams by the promoters are to be present at cook
  • Steaks may be lightly trimmed before, but not after
  • Steaks may not be marked or branded in any way. (Grill marks are not considered marking).
  • Turn in one steak, whole and uncut, on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up, and not folded in any The steaks will be judged as presented in the box.
  • No sauce or garnish is allowed in the steak turn in box. A compound butter is allowed, as long as it is melted on the
  • There are no size standards for the seasonings on the
  • Pooling of NATURAL juices in the box is
  • Steaks are judged on Appearance, Doneness (Medium), Taste, Texture and Overall
  • Tie breaker: Taste, Doneness, Texture, Appearance, and Overall lmpression.
  • Reasons for DQ in steak:
    1. Any foreign object found in the turn in box. (String, Toothpick, Skewer, etc.)
    2. Ribeye steaks other than the ones provided for the event found in team area.
    3. A steak turned in after the turn in window has
    4. Any of the above rule violations