First things first :-D
When you put the steak in the box turn it so that the largest part of the spinalis is facing the judges (away from the hinge). You want the judges to sample the spinalis since that is the best part of the steak.
After you turn in your box it will go to the cutting table and they will cut it in half parallel to the hinge. They will no longer turn it. They will then separate the halves and the judges will judge appearance and doneness on the top half.
Unfortunately, the gaps in your grill marks are on what would be the top half so your appearance scores will suffer. It is hard to actually score it since it looks like you cut it in half opposite of the way it would be done at the cook off.
Also, it is hard to judge doneness the way it is cut, but looking at the area of the eye portion, which is where they will judge doneness, I’d say that you are at medium well, so your doneness score would also suffer.
So... for the next practice get a box. Cook the steak as you plan at the cookoff, put it in the box with the spank is toward the front and close the box. 3 or 4 minutes later open the box and cut the steak in half parallel to the hinge and then look at the top half for appearance and doneness. Then, take a plastic knife and fork and cut a 1/2 inch slice out of the spinalis and judge that for taste and tenderness.
As far as the grill marks, it looks like the steak bubbled as it cooked. Did you tie the steak? If you did the string may have been too tight. A press will help with that, but it will change your cook time a little, so take that into account.
When and where is the cook off? Let me know if you have any questions!