30 min | Pre Brands

An overhead shot of a cheeseburger and sauce nearby a Pre 85% Lean Ground Beef package.

Homemade Smoky Burger Sauce

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. (

Overhead shot of a steak with sauce drizzled over it and parsley and Pre Ribeye Steak nearby

Chimichurri Sauce

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.

An overhead shot of a cheeseburger next to a bowl of sauce and a package of Pre 85% Lean Ground Beef.

Onion-Bleu Burger Sauce

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.

Overhead shot of a steak fanned out on top of a salad and a package of Pre New York Strip steak.

Steak Salad with Grilled Peaches

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.

Overhead view of a Pre New York Strip steak on an orange plate with chives and blue cheese sauce.

Blue Cheese and Caramelized Onion Steak Sauce

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.

An overhead shot of steak slices on crostini bread and a bowl of olive tapenade nearby a package of Pre ribeye steak

Olive Tapenade Ribeye Crostini

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.

Overhead shot of a creamy white sauce and a drizzle of olive oil and a single garlic clove and lemon rind shavings in the center.

Toum (Garlic Sauce)

Toum is a Lebanese garlic sauce known for its bold, pungent punch. This Greek yogurt version keeps all the intensity while adding protein and a creamy texture made for dipping sliced Pre New York Strip Steak straight from the grill.

Overhead shot of orange sauce with red pepper in the center.

Roasted Red Pepper Harissa Sauce

Roasted red peppers and prepared harissa bring smoky, spicy depth to this creamy Greek yogurt sauce. It comes together in minutes in a food processor and pairs with grilled Pre New York Strip Steak as a bold, protein-rich dipping sauce.

Overhead shot of bowl of white creamy sauce with a swirl of olive oil and bits of dill mixed in, with a drill frond in the center.

Tzatziki Sauce with Dill & Parsley

This creamy Tzatziki sauce gets a protein boost from whole milk Greek yogurt, bright fresh herbs, and a hit of lemon zest. Ready in minutes, it pairs beautifully with grilled Pre New York Strip Steak and keeps in the refrigerator for up to a week.

An overhead shot of meatballs on a plate with cabbage slaw and chopsticks.

Egg Roll Meatballs with Cabbage Slaw

Egg Roll Meatballs with Cabbage Slaw brings all the flavors of a classic egg roll into a satisfying, protein-packed bowl. Savory ginger-sesame meatballs pair with a crisp marinated slaw for a quick weeknight dinner that comes together in about 30 minutes.

Overhead shot of lots of sandwiches on hoagie buns and a package of Pre Petite Sirloin.

Chopped Italian Sub

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour.

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.

Overhead view of Italian-inspired Venetian cicchetti featuring grass-fed, pasture-raised New York strip steak crostini topped with creamy spread, sun-dried tomato tapenade, and fresh basil on toasted baguette slices, served as an elegant appetizer.

Chef Britt Rescigno’s New York Strip Venetian Cicchetti

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes.

A view of a french burger with microgreens and a sauce on a French flag background.

French Hamburger

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise.

A plate of NY strip steak with marinade on the grilled pieces.

Grilled Sriracha Marinated Strip Steak

Spicy, tangy, grilled and delicious, make this quick marinade at your next cookout!

An overhead shot of a sliced Pre New York Strip steak with A-1 sauce all over it.

Homemade A.1. Steak Sauce

This Homemade A.1. Steak Sauce comes together in 5 minutes with just four pantry staples. Bold, tangy, and deeply savory — it's the perfect finishing touch for any Pre steak night.

A pink plate with sausage and eggs and strawberries.

Maple Breakfast Sausage

Forget the pork. This breakfast sausage will change your mind about what meat to use for your next morning protein.

A big skillet full of cheese dip and topped with green onion.

Queso Fundido with Roasted Poblano Salsa

Queso Fundido with Roasted Poblano Salsa is the kind of dish that empties fast. Smoky roasted poblanos, charred tomatoes, and a rich, melty cheese sauce come together over seasoned Pre ground beef — all served straight from the cast iron with warm tortillas.