FRESH by Brookshire’s will host its Taste of Texas celebration with a steak cookoff at the store May 24.
To celebrate the occasion — as well as steaks and Texas in general — readers have been asked how they like their steak. We’ll be running their responses every Sunday through May 17.
Those who want to enter a team in the event may contact Zairah Wooten at eventscoordinator801 @brookshires.com or 903-747-3503.
“Mmmm … medium rare (pink, not bloody) with blue cheese crumbles.”
— Stephanie Dawson Thompson, Tyler
“Medium rare filet with sautéed mushrooms and melted blue cheese.”
— Leslie Wilson Watson, Tyler
“Just to the point of no pink, please.”
— Melanie Dingler Mogle, Tyler
— Sheila Austin
“Bone-in ribeye — medium rare — rosemary garlic butter, side of asparagus and baked sweet potato. Now I’m hungry!”
— Beth Walker, Lindale.
“I think I’m going to Beth Walker’s for dinner — same except for the baked sweet potato. (I) prefer ‘Irish’ potato instead.”
— Judith Warnick Highsmith, Tyler
“Medium, please dear sir! The juice on a well-seasoned, marinated steak makes it so tasty. If you cook it too long, then it gets dry. I love me a perfectly cooked prime rib! Bring on the au jour sauce and creamy horseradish.”
— Lisa Hamilton Godfrey, Tyler
“Warm that puppy up with a slap and slather it with herb butter.”
— K’Lin Noble, Tyler
“I like it medium rare, and I don’t like to use any steak sauce. The sauce just gets in the way of the awesome flavor that is cow.”
— Amanda Main, Tyler
“Matt McLarty makes the best steaks. Rare to medium rare. I can’t tell his secret, but tell E to watch his back. We are bringing heat with our meat.”
— Ashley Whitton, Tyler