Sizzling skills win national steak honour

TORQUAY concreter Jay Becker has claimed the crown of Australia’s greatest griller after winning a year-long steak cook-off.

Mr Becker saw off dozens of competitors to win the 2021 points championship from the Steak Cook-off Association (SCA) of Australia, earning a cash prize, a Super Bowl-style, custom-made championship ring, and an invitation to fire up at the world championships at the SCA’s spiritual home in Fort Worth, Texas.

The wagyu wizard described the competition format as “like V8 supercars, but for steaks” – chefs tour barbecuing events across the country and cross spatulas at SCA-sanctioned cook-offs, accumulating points based on their finishing position.

Steaks are judged on their appearance, doneness, texture, flavour and overall impression, after grillers draft their preferred scotch fillet cut from a swag of cuts which the competition provides.

Despite a COVID-interrupted touring season, Mr Becker took his tongs across Victoria and interstate including to Newcastle, Robe and Adelaide to seal enough points to win the overall prize.

“It’s a pretty cool title to have. Not bad for a concreter from Torquay,” he said.

Mr Becker took home $1000 and a trophy for his win at the 2021 season finale at Robe, and his new bling is on the way from custom jewellers.

But a spot at the March world championship cook-off in the States is out of reach, with Mr Becker’s wife Rachel due to give birth shortly afterwards.

The win was the culmination of eight years of practice at SCA events, after Mr Becker and his childhood mate Garret Clark marvelled at the creations of barbecuers at Melbourne’s Meatstock.

Mr Becker quickly learned the nuance of competitive cooking stretched far beyond the difference between medium and medium-rare.

“We found out that cooking competition steak is next level, it’s quite detailed and specific,” he said.

“Are you marinating it? Are you salt grinding it? What kind of rubs are you using? Are you injecting it, reverse searing, cooking with a direct or an indirect finish?”

But any backyard barbecuers or would-be challengers seeking tips from the national champion are likely to be disappointed, with Mr Becker insisting the secret to searing success is a labour of love.

“Generally my process is about three hours from start to finish, from trimming to handing in,” he said.

“It’s about being able to choose a good-quality rub that complements it, knowing where to get good, brand-name steaks from your butcher having brand-name steaks, knowing, times and temps.

“Practice makes perfect, I’m not a chef by any means.”