Steak cook-off method Rib eye and twice baked potato

 

I saw a facebook demo of how one guy prepares his ribeye steak for competition and I wanted to try some of what he did.  My steak was about half an inch thick and his was two inches at least.  I did not tie or trim  my steak nor did it need cooking as long.  Also used grate grills, a brand that I had just got for my BBQ. My gas grill did not get as hot over LP gas as his did over charcoal and I did not need to cook it as long either.  I used Killer Hog AP rub and Killer Hog Steak rub and did spray it with duck fat and basted it with butter too.

SCO (Steak Cook-off Assoc.) participant’s method

Trim fat from edge and, while pushing up from back side, dip out some center fat so there is a dip in it so when it swells, it will be even when cooked.

Jacquard, skewers through  sides and tie loosely with string to hold it in place.  Season both sides with salt, pepper and garlic ( Killer Hog AP) getting edges too.  Spray with duck fat to help adhere seasoning. Add more seasoning (Killer Hog hot BBQ) or I used steak seasoning. Let rest 30 minutes.

Sit 30 minutes.  Heat grill to 600º Grill1:30 each side to set grill marks. Elevate steaks with thermometer inserted and bake until 130º interior. Brush with butter a couple of times.  Let set 10 minutes before cutting 

with the potatos, I cut the recipe to one potato and cut it in half for two servings.

Ultimate Twice Baked Potatoes

Prep:15 mins Cook:1 hr 15 mins Total:1 hr 30 mins Servings:8 

Ingredients
4 large baking potatoes

• 8 slices bacon
• 1 cup sour cream
• ½ cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded Cheddar cheese, divided 
• 8 medium (4-1/8" long)s green onions, sliced, divided

Directions

• Step 1 Preheat oven to 350 degrees F
  Step 2 Bake potatoes in preheated oven for 1 hour.
  Step 3 Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  Step 4 When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  Step 5 Bake for another 15 minutes.