« Reply #19 on: May 21, 2013, 05:41:40 PM »
Must be impossible to judge these things. Yours looks perfect!
One of the problems I had at this competition was having to cook a thin steak. All of the comps so far have had steaks that average 1 1/4 " thick steaks. Not sure why, but these was about 3/4". I had to adjust my time to try to hit the med. done that we have to get. I am pretty sure I went to long and got it to dry. Something happened..... WE LOST! 
You need to turn in a medium steak? Yep. The steak has to be cooked medium. They will judge this as a "warm pink center with no blood" I try to allow it to be under cooked just a bit so by the time they cut it, it will have finished to a medium.
That's difficult enough at home - gotta be real tough when you don't know exactly when it will tasted...
I'm impressed with how you guys (competitors) do that sort of thing.
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