I have entered my first steak competition. I have a plan, but would like some pointers to consider during my prep over the next few days. I WILL BE COMPETING AGAINST OUR GOOD FRIEND AND WORLD CHAMPION PALMY, SO I will be careful to follow his advice even though he is a a genuine fellow and would never steer me wrong. I think ive got the temp, flavor and sear marks down, but need help in the steak selection, tenderness, and aroma areas. Fire when ready!...and good luck to Palmy! See ya on saturday in Springhill La.