What to Buy for a Steak Competition

A steak competition needs more than meat and barbecues. You will need enough chilled storage, accurate probe thermometers, preparation space, serving items and judging materials for every participant and judge. Buy or borrow the non-food equipment early, then order the meat, sauces, sides and drinks close enough to the event that everything stays fresh. Use this list alongside your competition format and guest numbers to set quantities without running short.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Foldable tablesqty 10
Chairsqty 50
Buffet tablesqty 3
Judges' table

Tableware

Reusable platesqty 60
Reusable bowlsqty 50
Reusable glassesqty 80
Knivesqty 60
Forksqty 60
Pliersqty 12

Equipment

Gas barbecuesqty 6
Probe thermometersqty 8
Coolersqty 6
Extension cordsqty 4
Handheld microphone

Kitchen

Cutting boardsqty 10
Chef and serving knivesqty 12
Mixing bowlsqty 8
Measuring cupsqty 4
Aluminum traysqty 20
Kitchen scalesqty 4
Aluminum foilqty 4
Cling filmqty 4

Decorations

Race numbersqty 20
Scorecardsqty 30
Pen setsqty 10
Prizesqty 3

Lighting

String lightsqty 4

Cleaning

Waste binsqty 4
Bucketsqty 4
Broom setsqty 3
Fire extinguishersqty 2

Catering

Groceries
- Ribeye steaks - 12 kilograms
- Entrecote steaks - 10 kilogram
- Top sirloin steak - 8 kilogram
- Butter - 1 kilogram
- Olive oil - 2 liters
- Sea salt - 1 kilogram
- Black pepper - 250 grams
- Garlic - 6 bulbs
- Rosemary - 8 bunches
- Thyme - 8 bunches
- Paprika powder - 250 gram
- Onion powder - 250 gram
- Chili powder - 100 gram
- Beef rub - 1 kilogram
- Mayonnaise - 2 liter
- Ketchup - 2 liters
- Mustard - 1 liter
- Barbecue sauce - 3 liters
- Garlic sauce - 2 liters
- Chili sauce - 1 liter
- Potatoes - 12 kilogram
- Mixed salad - 6 kilograms
- Cucumbers - 12 pieces
- Tomatoes - 5 kilograms
- Red onions - 2 kilograms
- Herb butter - 2 kilograms
- Baguettes - 20 pieces
- Potato salad - 5 kilograms
- Coleslaw - 5 kilograms
- Herb cheese - 1 kilogram
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Sinas - 6 bottles
- Sparkling water - 8 bottles
- Still water - 12 bottles
- Beer - 8 crates
- Alcohol-free beer - 2 crates
- White wine - 12 bottles
- Red wine - 12 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Milk - 6 liters
- Sugar - 1 kilogram
- Ice cubes - 20 kilograms
- Napkins - 300 pieces
- Paper towels - 8 rolls
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 12 pieces
- Paper towels - 4 rolls

Tips

Plan the meat by participant and round, then add a small buffer for trimming, failed cooks and tasting portions. Keep the full order refrigerated as soon as it is collected.
Allow one probe thermometer for each active cooking station, or schedule shared use between groups. Check batteries and accuracy before competition day rather than discovering a problem at the first steak.
For each serving area, count reusable plates, bowls, glasses, knives and forks against the maximum number of people eating at once. Add extra sets if washing up during the event is not practical.
Prepare judging materials as a separate purchase: race numbers, printed scorecards and pen sets must be available at the judges’ table before registration starts. Keep spare pens and blank forms in case of changes.
Buy fuel, coolers, aluminum trays, foil and cling film before the final grocery pickup. Store meat in coolers or refrigerators immediately, and keep raw meat preparation separate from cooked food with dedicated cutting boards and knives.

Frequently asked questions

How much steak do I need per person for a steak competition?: Calculate the amount from the number of participants, competition rounds and tasting portions rather than using one flat estimate. Add around 10% extra for trimming, cooking losses and replacement portions, then confirm the final quantity with your format.
How many probe thermometers are needed for a steak competition?: Use one probe thermometer per cooking station if teams cook at the same time. If equipment is shared, provide at least one thermometer for every two stations and assign a clear checking order.
When should I buy the meat for a steak competition?: Collect or receive the meat on the day before the competition, unless your supplier gives different storage instructions. Keep it refrigerated immediately and use coolers during transport so it does not sit at room temperature.
What judging supplies do I need for a steak competition?: Prepare one scorecard and one pen set per judge for each judging round, plus race numbers for all participants or groups. Print the rules and forms at least one day beforehand and keep spare copies at the registration table.

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