Taste Of Texas: 'Ace of Steaks' competition set for Saturday

Published on Sunday, 18 May 2014 00:09 - Written by Brian Pearson bpearson@tylerpaper.com

The FRESH by Brookshire’s steak cookoff begins sizzling next Saturday, but the store’s Taste of Texas party already is underway.

The proceedings kicked off Friday with live music, a line dancing class, family movie night with “Toy Story” and more music Saturday.

Competition for the “Ace of Steaks” championship belt will be next Saturday. Event attendees can taste samples of each team’s steaks.

After the competition, there will be a steak dinner. Tickets are $20 and include a 12-ounce New York strip, garlic rosemary potatoes, grilled asparagus, garden salad and brioche roll. 

The buffet will be served from 5 to 7 p.m.  All proceeds will be donated to the East Texas Food Bank. Tickets are available at FRESH.

There will be live music from 3 to 9 p.m. Stefan Cotter and the Rastabillys will play from 3 to 6 p.m., while the Taylor Heard Band will perform from 6 to 9 p.m.

The event also will include a car show, the Strut Your Mutt contest at 4 p.m. and Yippee Dog Races at 5 p.m.

In advance of this epic event, we’ve been asking readers how they like their steaks.

Here is what they said this past week:

 

“I love a big, thick ribeye or Porterhouse, with a warm, pink center. Seasoned with salt and garlic pepper and butter. Cooked on a charcoal grill with mesquite chips for extra flavor. Served with sautéed mushrooms, loaded baked potato or a sweet potato with a cinnamon/brown sugar butter, and grilled asparagus. 

 

Suzanne Fluker, Tyler

 

Just salt and peppercorn. medium well, a plop of real butter on top. Mmmm, ribyeye.

 

Yolanda Durham, Tyler

 

I prefer it when the piece of meat is dead. Well done is my favorite (butterflied), and I still eat my steak with ketchup. Don’t judge me — I’m from Odessa. Favorite steak side — macaroni and cheese (again, don't judge).

 

Kyna Adams, Odessa native who puts ketchup on her steak

 

Medium rare ... not moooooing!

Dana Dixon Hughey, Tyler

 

Ribeye, just a tad bloody, with cracked black pepper and a touch of cayenne.

Stephen Boothe, Tyler

 

Made by my husband, Robert. Really nothing better.

Susan Seaberry Wells, Tyler

 

Medium. Now I am hungry.

Jill Gray-Perkins , Tyler

 

Well done, lightly seasoned. Served with a house salad and baked potato (minus the sour cream).

Coretta Williams, Tyler

 

On my plate!

Stephanie Dawson Thompson, Tyler

 

Victorian filet!

Christine Baker Powell, Tyler

 

A boneless ribeye, pan-seared in a pre-heated cast iron skillet in a 500-degree oven, 1 minute each side.

John Moore, Tyler

 

 Ribeye medium rare, if it had brown in it is overcooked! Seasoned with mixture of tasty seasonings.

Judith Johnson Smith, Bullard

 

However and whatever John Chance does to them on his magical grill is how I love my steaks!

Jennifer Smith Cook, Tyler

 

Mooin’ and kickin’.

Chris Baker, Tyler

 

In my belly?

Rebekah Leigh Arrazate, Tyler

 

Medium rare! If there’s not any pink in the middle, it’s overcooked!

Karen Prazak Guay, Tyler

 

Humanely raised/killed.

Ashley Alexia Foxx, formerly of Tyler

 

Bone-in ribeye, cowboy cut, medium!

J.D. Osborn, Tyler

 

Sirloin seasoned only with salt and pepper, cooked medium rare on the grill. If it’s brown inside, you might as well dump it in the trash. Served with real mashed potatoes and fresh green beans!

Dwain Hare, Tyler

 

Medium Rare! Yum for the tum!

Gary Bayless, Tyler