Courtesy Noble

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.

 

Reader responses

“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

 

“Teriyaki.”

— 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