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 sites.
Steaks may be lightly trimmed before, but not after cooking.

Event Timeline
7:00-9:00AM – Load In
9:00AM – Cooks Meeting / Steak Selection A, B, C
10:00AM – Judges’ Meeting
11:00-11:15PM – Kids’ Turn In
12:00-12:15PM – Anything Pierogies Turn In
2:00-2:30PM – Steak A Turn In
3:30-4:00PM – Steak B Turn In
5:00-5:30PM – Steak C Turn In
6:30PM – AWARDS