My Personal SCA Ribeye Steak Recipe! A good starter recipe for SCA competitors | Weber Kettle

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin provides a leaner option while chuck eye is a budget-friendly alternative with good flavor.

Trim the ribeye steak to shape it into an oval using your fingers and a knife.

Mechanically tenderize the steak using a fork to break down connective tissues.

Prepare an ajus-based marinade by mixing ajus, mustard, horseradish, and Worcestershire sauce.

Place the steak in a bag and add the marinade, letting it marinate for about 45 minutes.

After marinating, pat the steak dry with paper towels to remove excess moisture.

Tie the steak with butcher's twine to maintain its shape during cooking.

Use scissors to trim any straggling pieces of the steak for a clean presentation.

Add skewers to hold the two muscles together to prevent separation during cooking.

Rub the steak with a homemade SPG (salt, pepper, garlic) rub, using a ratio of 1:3 for each ingredient, and let it sit for about 15 minutes.

Prepare the grill by lighting a chimney full of charcoal and letting it heat for about 30-45 minutes.

Once the grill is hot, place the aluminum extruded grill grates over the fire.

Sear each side of the steak for about 2 minutes, turning it 90 degrees each time for a total of about 8 minutes.

After the second flip, add butter to the steak to enhance flavor and moisture.

Check the internal temperature of the steak; it should be around 130°F before removing it from the grill.

Let the steak rest for about 10-15 minutes after cooking.

Remove the twine and skewers from the steak before slicing.

Slice the steak and check the sear marks and doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary