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Oklahoma Championship Steak Cook-off Steak Cooking Rules

1. Cooking teams may use any type fuel desired.  Cooking teams are responsible for supplying their own fuel and lighter as necessary.

2. Oklahoma Championship Steak Cook-off will provide 16 oz certified Angus rib eye steaks to the contestants.  Teams will provide ice chests and ice for steak storage. 

3. All steaks are to be handled in a sanitary manner.  Plastic gloves will be provided and are to be used in handling the steaks at all times.

4. Grills will be inspected for cleanliness before cooking.  Unclean grills will be rejected.

5. The cooking teams provide all seasonings and “secret ingredients”.

6. Cooking teams are responsible for providing sun shades, tables and chairs, etc. they might need at their cooking area.  Only set up space will be provided by OCSC.

7. Each team must provide a fire extinguishing device and it must be readily available to each cooker.

8. Steaks may not be removed from your numbered cooking area.  Any violation of this will result in immediate team disqualification from the competition.

9. All steaks remain the property of the Oklahoma Championship Steak Cook-off.  Teams are expected to account for all steaks issued, either by turning in a ticket stub or a cooked steak.  We realize that a steak is occasionally lost in the cooking process.  We will understand this and make necessary allowances.

10. All cooks will attend a mandatory cook’s meeting at 10 AM on the day of the event in the Great Hall of Trinity Episcopal Church.  Final information and questions will be handled at this meeting.  You must attend this meeting to participate in the cook – off.