TULSA, Okla. - Tulsa's Young Professionals is joining up with the Oklahoma Steak Cook-Off to bring the U.S. Steak Championship to Tulsa.
The festival, which runs August 22 through 23, features the country's top steak chefs competing for state and national championship titles.
The event also features Oklahoma's largest state dinner, live music, beer, a car show and children's activities.
The championship will be held in downtown Tulsa on 6th Street and Cincinnati Avenue.
The festival costs $20 to attend, which includes steak and side dishes.
The Tulsa Food Guy, Tyson Caldwell, is part of the upcoming competition and shared his recipe for grilled ribeye for Sunday Brunch.
Preheat your grill for direct grilling. Grill temperature should be a minimum of 500 degrees. The hotter the temperature is better to get a good sear and hold the juices in.
Set steaks out about an hour before cooking to bring them to room temperature.
Brush each side of the steak with melted butter or olive oil, then season each side with your favorite steak seasoning.
Once the grill is hot, grill on one side for about 2 minutes, flip and brush with more butter and cook for 2 minutes. Then flip and turn it 45 degrees for 2 more minutes to get the diamond-shaped grill marks.
Flip one more time and cook for 2 more minutes or until at desired doneness. A medium to medium-rare steak will take a total of 6 to 8 minutes depending on the heat of the grill and the thickness of steak.
Let sit for a few minutes and enjoy.