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
8:00-10:00AM – Load In
10:00AM – Cooks Meeting / Steak Selection A
11:00AM – Steak Selection B
12:00PM – Judges’ Meeting
1:00-1:15PM – Wing Turn In
2:30-3:00PM – Steak A Turn In
4:30-5:00PM – Steak B Turn In
6:00PM – AWARDS