Here's a cut and paste of the rules from the one I competed in.

Think you have the best Ribeye in town?
Find Out at the The HUB's 2013 Ribeye Cook Off

Schedule:
Setup 9:00 AM
First turn in 12:15 to 12:35PM
Notification of second round winners 1:00PM
Second turn in 2:15PM
Awards 3:00PM


Rules:

Cooking teams may use any type of fuel desired on their grill (grills will not be provided for teams).
Cooking teams will need to bring their own fuel and lighter.
Cooking teams will provide their own Beef ribeye steaks for the first round.
Teams are to provide ice chests and ice for storage.
Food must be kept at safe temperatures.
All steaks are to be handled in a sanitary manner.
The cooking teams provide all seasonings, �secret ingredients�, and cooking utensils.
Cooking teams are responsible for providing tables, chairs, sun shades, etc. They might need at their cooking area.

Judges:

Steaks will be judged with regard to taste, appearance, texture and tenderness.
The entire field will be blind judged by a panel of KCBS judges.
The top 5 teams will move on to the second round. They will be provided 2 steaks for this final round to insure a "level" playing field. Steaks will be marked in a manner to insure finalist are using steaks provided by The HUB and NE Star Beef.
Steaks turned in before or after the turn in times will not be judged.
Competition steaks must be submitted in the provided boxes.
Steaks may not be marked in any way. No garnish just meat!

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.