Steaks getting ready for cookoff at SCA event earlier this month. Photo courtesy of the SCA Facebook page.

On April 2, 2016, we're hosting our Inaugural Steak Cook-off Event in our hometown of Little Rock, Arkansas. We've had a huge response, and we're getting excited in the lead up to the event. We spoke with Ken Phillips of the Steak Cookoff Association about judging and competition grilling. Since co-founding the SCA in 2014, Ken has seen what makes a championship-winning steak. 

Ken Phillips (at right) posing for a picture with competition winner in 2015. Photo courtesy of the SCA Facebook page.

Q: How do you go about judging 60+ steaks in a single event? Are there specific standards or guidelines that are followed, or does it rely solely on the judges preference?

KEN: We use three tables of five judges each, and as steaks come in they will go to one of the three tables. We feel that judges shouldn't taste more than 20 steaks in a setting.

Steaks are judged on appearance, doneness, taste and texture. Personal preferences do come in to play because what tastes good to one judge may not taste good to another.

Q: You've seen hundreds of competitors and their techniques and methods up close. Is there any wisdom you can share with newcomers about how the consistent winners grill their steaks?

KEN: There are many methods that cooks use when grilling steaks. The best advice for a new cook is to practice. Test your seasonings on your friends and family.

Q: In your opinion, what sets the winners apart?

KEN: Winning steaks stand out because they look beautiful, taste great and are tender. The judges can always spot a winner.

Q: How do the competitors get matched up with their steaks? What are they looking for when they select the meat?

KEN: At the cooks meeting before the competition, teams select a poker chip with a number, and steaks are then selected by the teams in numerical order. Selecting good steaks is part of the competition, and teams pick the steaks that look good to them.

Q: What is an ideal presentation?

KEN: Steaks should be turned into judges whole, not cut and without garnishes

Q: What is one thing you would want to tell first time steak competitors?

KEN: The biggest piece of advice I can give a new cooker is to make sure that steak tastes like beef! You want to enhance the flavor of the steak without over powering it.

Q: Besides a PK Grill & Smoker, what gear do you consider most essential when headed to a steak competition?

KEN: Besides the things you mentioned a set of grill grates is something I never forget to take to a cook off. I love my GrillGrates. Also, essentials are a cooler, chairs and a sun shade.

Q: When you aren't doing SCA stuff, what's your favorite thing to cook on a PK?

KEN: We have actually done a shrimp boil on top of our PK Grill and it worked amazing.

Q:You've got a full slate of SCA events between now and the SCA Steak World Championship in Fort Worth on October 29th. How many delicious steaks will be cooked this year in SCA competitions? How much prize money will be handed out?

KEN: We will have around 80 competitions this year and there will be around 340,000 in prize money. We will judge around 12,000 steaks. It will be very fun busy year.

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A big part of that fun will take place on April 2 this year as PK Grills hosts our Inaugural Steak Cook-off Event.