The FRESH by Brookshire‚Äôs steak competition is less than three weeks away.
The event will be a loaded baked potato of entertainment for the whole family.
In advance of this epic event, we‚Äôve been asking folks how they like their steaks.
And here are more of their responses:
‚ÄúMedium rare to medium filet mignon with a loaded baked potato and salad. I‚Äôd tell you what I season mine with, but Christine Gardner and I don‚Äôt want to give away our secret before the event May 24.‚ÄĚ
Brian Pearson, Flint
‚ÄúRibeye is my steak of choice. Put a little Tricky Dix Mojo original on it and cook it medium rare. No steak sauce. Just can't ruin a good steak. Add some grilled veggies and a baked potato, and I'm good.‚ÄĚ
David McKinney, Tyler
‚ÄúNew York. Rare. Fresh ground sea salt and coarse black pepper only. Stab it. If it doesn't ‚Äėmoo,‚Äô it‚Äôs done!‚ÄĚ
Debbie Lee Townsend, Hawkins
‚ÄúAny way I can get a steak, I want it and love it! I like it seasoned with McCormick's Monterey steak seasoning and grilled on a Weber grill. Yum.‚ÄĚ
Susan Seaberry Wells,
‚ÄúI‚Äôm a fan of prime rib steaks. ‚Ä¶ So tender. Thick. Tasty.‚ÄĚ
K‚ÄôLin Noble, Tyler
‚ÄúMedium rare ribeye, with asparagus spears, garlic, jalapeno-flavored potatoes and buttered wheat roll.‚ÄĚ
Vel Williamson, Tyler
‚ÄúMarbled ribeye. Rare. Nothing but salt and pepper with a great, strong cabernet.‚ÄĚ
‚ÄúI prefer the short loin variety, like New York strips, porterhouse, T-Bone, filet mignon, tenderloin or Kansas City strips because of the marbling, and, if done correctly, they melt in your mouth. Very tender cooked medium. Grilling or broiling is best. I don't use seasoning much because of the cut. It shouldn't need any. If it does or sometimes I will use a little black pepper, garlic and maybe a very light coating of a olive oil but nothing else. Fixings on the side would be baked sweet potato with butter, cheese. Maybe a little fruit mixed with salsa or saut√©ed mushrooms and onions are nice‚ÄĚ
‚ÄúAlmost burnt, with no pink in sight, is preferred.‚ÄĚ
Tell us how you like your steak by emailing Managing Editor Brian Pearson at