SCA Steak Cookoff Rules

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

Head cooks may register for either Steak A or Steak B but must let SCA rep know at check in.
Steak cooks may only register once per competition and must cook their own steaks.
Other than steaks provided to the head cooks by the promoter, no other ribeye steaks are to be present at cook sites.
Steaks may be lightly trimmed before but not after cooking.
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 disk must be placed in the box, silver side up, and not folded in any way. 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 if it is melted on the steak.
Placement of the steak and inspection for foreign objects is the team's duty; thee boxes will not be opened at the turn in table.
There are no size standards for the seasonings on the steak.
Pooling of NATURAL juices in the box is acceptable.
Steaks are judged on Appearance, Doneness (Medium), Taste, Texture, and Overall Impression.
Tie breaker: Taste, Doneness, Texture, Appearance, and Overall Impression.

Reasons for a Steak DQ:

Kids Steak Cookoff:

SCA Kids competitors are 4-15 years of age. The parents may start the fire, but the KIDS must do the seasoning, preparation, and cooking.
Kids 13-15 years old may compete in either the Kids Cookoff or the Adult Cookoffs, but may not compete in both on the same day. (Not all parents can or want to register their kids in the adult categories.)
Kids rules follow the adult rules on ancillary categories.

2022 SCA Steak Cookoff Rules