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America's summer fling with steak is still growing strong — Pre Brand's new survey shows 78% of grillers plan to cook as much or more steak

Nation’s #1 Selling Better-For-You Steak Brands Keeps Grills

An overhead shot of steak with a salsa and grilled lemons.

New York Strip Steak with Salsa Verde

Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor.

A lunch box with 4 sections that have vegetables and crackers and a ramen soup in a thermos with meatballs.

Teriyaki Meatball Ramen Lunch Bowl

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it.

Plate of kabobs and cucumbers with red onion.

Mishkaki Kabobs with Grilled Lemons and Cucumber Salad

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week.

An overhead view of a strip steak with sauce around it and pickled cucumbers and red onion.

New York Strip Steak with Ponzu Sauce

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.)

A plate of rice and mole sauce with a seared medium rare steak and lime.

Chef Britt Rescigno’s Mexico City Sirloin

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors.