Meet the Nolan Ryan's Beef Staff

When thinking of the topic for this month’s blog I thought that my readers would enjoy getting a chance to meet the people behind the scenes of Nolan Ryan’s Beef, what their favorite steak is, and a few helpful tips for cooking the perfect steak!

Charlie Bradbury is the CEO of Nolan Ryan’s Beef. Being in the cattle business for over 30 years, Charlie knows how to select and cook an excellent steak. When Charlie has time to get to the grill he loves to cook ribeyes. He says that the key marinade for him is to squeeze a little bit of lemon juice on the meat as well as soaking the meat in Dale's marinade for at least thirty minutes. Some grilling tips that Charlie always relies on is to make sure that your grill is hot before you place the steaks on the grill. When checking to make sure that the meat is at the desired doneness, never cut the meat, use a meat thermometer instead.

Ted Lawson is our Vice President of Marketing and Sales for Nolan Ryan’s Beef. He loves to grill tenderloin every chance he has. When he prepares steaks he likes to season it with Dale’s marinade, and add a little bit of liquid smoke for flavor. The philosophy he lives by is that you should only turn the steak once on the grill to get the results you want.

Terry Smith is our Vice President of Operations. When he is at home grilling for the family his steak of choice is a ribeye. Terry is a strong believer in not using any marinades on his meat because it takes away from the natural taste. His favorite saying about grilling is, “If you’re a looking, you ain’t cooking!” Keep the grill closed so the meat can cook properly.

Chris Meighen is our Foodservice Representative. Being an avid griller he loves cooking up a great ribeye steak. When preparing his steaks to hit the grill he loves to coat the meat with a dry rub, ensuring that it will have a great crust on the outside. His motto for cooking steak, “Don’t overcook!” Great tip Chris!

Nichole Francis is the Marketing/ Communications Coordinator. Whenever she is grilling for her friends and family she loves to cook tenderloin steaks. About an hour before she plans to grill she prefers to season the steaks with salt, pepper, garlic salt, italian dressing, and worcestershire sauce. A couple of helpful tips are to take the meat off of the grill a few minutes early, cover with aluminum foil to let the juices re-distribute within the meat (it also keeps cooking while covered to desired doneness). This will ensure a great tasting steak!

Bob Persky is our Sales Associate. When not on the road working, Bob loves cooking ribeyes on the grill. His favorite seasoning is our Nolan Ryan Signature Steak seasoning. A great tip that most people do not realize is to take your meat out of the refrigerator about 30 minutes before you put it on the grill to take the chill off. Having the meat at room temperature ensures more even cooking.

Mysti Richardson is in charge of Quality Control for Nolan Ryan’s Beef. Her steak of choice is a New York strip steak. She says, “I do not like to use a strong marinade, I do not want to cover up the flavor of the beef. I prefer a steak seasoning like our Nolan Ryan Steak Seasoning, or just sea salt and pepper.” Her useful tip when grilling is to not overcook the meat, and to let the steak rest for a few minutes before cutting it. This will keep it tender and juicy.

Cydney Mathis is our Perishables Coordinator/ Administrative Assistant. She loves cooking ribeyes on the grill whenever she can. A few hours before she plans to grill she marinates the ribeyes in italian dressing and sprinkles on some Nolan Ryan’s Signature Steak Seasoning for extra flavor. Her tip for great grilling is to, “Make sure you are around family and friends, it makes everything taste better!”

Lastly, Shellee Adkins is our Sales Representative. She is the health guru of the office. When cooking delicious and healthy meals for her friends and family, she relies on the trusty ribeye. Her special marinade to use is 1 cup of red wine vinegar, ¼ cup of extra virgin olive oil, 2 cloves of garlic pressed, salt and pepper to taste. Two steps to follow when grilling is to make sure the grates on the grill are clean, and always spray the grates with cooking spray to ensure the meat will not stick. If you have extra marinade drizzle it over fresh cut veggies, wrap them up in foil and place them alongside the ribeyes on the grill for the perfect side dish!

We hope that these useful tips will help you out the next time you light up the grill for your friends and family. I am truly blessed to have an amazing staff that works hard, and insures great products to our customers. Thanks everyone for all that you do.