FRESH by Brookshireâ€™s will host its Taste of Texas celebration with a steak cookoff on May 24.
To celebrate the occasion â€” as well as steaks and Texas in general â€” East Texas steak fans are ask how they like their steak. Weâ€™ll be running their responses every Sunday through May 17.
This week, lots of Brookshireâ€™s staffers weighed in:
â€śSeared ribeye served rare with salt and pepper.â€ť
Trent Brookshire, Brookshireâ€™s senior vice president, division manager
â€śMedium rare. I use a product called Gordonâ€™s Rub Rub that we sell at FRESH and it is pretty darn good.â€ť
Greg Cooney, non-perishable manager at FRESH
â€śI like mine with a little bit of seasoning and cooked medium rare. A good steak doesnâ€™t need anything but a little bit of salt and pepper.â€ť
Zairah Wooten, events coordinator at FRESH
Kayla Adams Goodson
â€śMedium rare with butter on top.â€ť
Andrew Dosser, health and wellness manager at FRESH
â€śA little bit of Montreal Steak seasoning and grilled to medium-rare.Â If you are eating them well-done with ketchup/steak sauce, youâ€™re doing it wrong!â€ť
Â Ryan Luke, CSR account representative