Recipes

Pre's take on the White Castle slider uses the original steaming method — thin beef patties cooked entirely on a bed of wet onions, never flipped, with the buns steamed right on top. Nostalgic, fast, and built for a crowd.

A grilled ribeye gets a bright, smoky upgrade from charred lemon and a bundle of fresh herbs. The lemons caramelize on the grill until sweet and jammy, then get squeezed over the resting steak for a hit of acidity that makes every bite taste beefier. Pre’s grass-fed ribeye brings the marbling, the herb broom brings the aroma, and the whole thing comes together in under an hour.

Big-batch freezer meatballs built for the long game — made with Pre 95% Lean Ground Beef and Italian sausage, baked in the oven and served over creamy polenta with a rich all-purpose red sauce. Make once, eat well for weeks.

One-pan comfort food gets an upgrade: Pre 85% lean ground beef, browned and folded into a creamy cheddar-parmesan sauce, all baked under a crisp panko topping. Hearty enough for a weeknight dinner, simple enough for a Tuesday.

Italian Wedding Soup pairs juicy herb-seasoned meatballs with tender pasta, fresh spinach, and a savory chicken broth fragrant with dill. It's a satisfying, make-ahead meal that only gets better the next day — serve with crusty bread and a generous grating of Parmesan.

A smoky, slightly sweet burger sauce made with just four ingredients. Mix it up ahead of time and let the flavors meld in the fridge — it's the kind of finishing touch that makes any burger worth talking about. (

Francis Mallmann's chimichurri gets its edge from salmuera — a salted brine that evenly seasons the sauce and keeps the herbs bright green. Mix it up the day before and shake before serving for the best flavor.

Onion-Bleu Burger Sauce is a bold, creamy condiment that layers the tang of bleu cheese with the sweetness of caramelized onions. Ready in minutes, it transforms any burger into something worth savoring.

Bulgogi Beef Jerky takes the bold, sweet-savory flavors of Korean bulgogi and transforms them into a slow-dried, chewy snack you can make at home. Marinated in Asian pear, soy, and sesame, Pre Petite Sirloin is ideal here — lean, clean, and deeply flavorful after hours in the dehydrator.

Pre grass-fed ribeye and grilled avocado guacamole share the same grill, making this a streamlined dinner for two. Charring the avocado, onion, and tomato adds smoky depth that takes guacamole from simple side to the star of the plate.

Crispy on the outside, savory on the inside — these beef egg rolls combine seasoned Pre ground beef with a bright sesame-lime cabbage slaw, all wrapped in a golden wonton shell. They fry up in under 10 minutes and pair perfectly with sweet chili sauce for dipping.

Grilled portobello mushrooms make a bold, satisfying vessel for savory Pre 95% lean ground beef, wilted spinach, sautéed garlic and onion, and a golden parmesan-breadcrumb crust. A hearty, low-carb dinner that comes together in under an hour on the grill.

A cast iron-seared Pre New York Strip over a bed of dressed mixed greens with grilled peaches, burrata, fresh herbs, and a honey-rice wine vinaigrette. Elegant enough for a dinner party, simple enough for a weeknight summer meal.

Ground Beef Potato Salad puts a protein-forward spin on a backyard classic. Pre's 92% lean ground beef pairs with tender Yukon Golds, briny cornichons, and fresh dill in a creamy, tangy dressing that comes together in under an hour.

A rich, savory blue cheese sauce with sweet, slow-cooked caramelized onions -- this is the steakhouse upgrade worth making at home. Ready in under 30 minutes and pairs beautifully with a seared Pre New York Strip.

Olive tapenade is a briny, savory Mediterranean condiment that transforms a great steak into something truly memorable. Made in minutes with olives, capers, anchovy paste, and fresh basil, it's a bold finishing sauce worth keeping in rotation — especially spooned over a perfectly seared Pre ribeye.

Bulgogi — Korean for "fire meat" — is one of the great marinades of the world. Soy, brown sugar, sesame oil, and Asian pear come together to tenderize and glaze a Pre New York Strip before it hits the heat. The result is caramelized, savory, and deeply satisfying.

Steak and potatoes, ratcheted up to bistro level. Crispy smashed Yukons get roasted in beef tallow and thyme, Pre petite sirloin sears to a perfect crust, and the same pan turns into a cognac Dijon cream sauce that pulls the whole plate together. Comes together in just over an hour with one pan and a sheet tray, but plates like a special occasion.

Nikujaga is Japan's beloved beef-and-potato stew — tender sliced ribeye simmered with sweet onion, carrots, and Yukon gold potatoes in a savory soy and ginger broth. Pre's grass-fed ribeye slices beautifully thin for melt-in-your-mouth results in every bowl.

Spiced ground beef and lamb rolled thin, baked until tender, then seared for crispy edges -- this homemade Döner Wrap delivers the real thing at home. Serve in warm pita or lavash with hummus, tzatziki, and a crisp cucumber tomato salad.