Each Pre steak has its own personality, and each one rewards a slightly different touch. Here is the technique that gets the best out of every cut, with the exact temps and times per side pulled straight from the eatpre.com product pages, plus the one mistake to avoid on each one. Bookmark it, because this is the only steak cheat sheet you will need.

Knowing the right internal temperature is essential for a perfect steak. Follow this steak temperature chart for rare through well done, with average cook times per side for every Pre steak.

Choosing the right oil is just as important as choosing the cut. Here is what high heat cooking oils are, why smoke point matters, and four favorites for a perfect steak sear.

Bought steak you cannot eat in time? Freeze it. Here is how long steak can stay in the freezer, how to wrap it, how to defrost it safely, and how long thawed steak keeps.

There are countless ways to cook your favorite cut of steak, but is one method best? Here is how to cook steak on the grill, in a skillet, with the reverse sear, and sous vide.

A juicy steak needs its signature crust. Here are 6 tips for searing your meats for more flavor, from seasoning with salt to starting on the fattiest side and letting your steak rest.

A little extra flavor comes easily from a marinade. Here are 8 tips and tricks for marinating meat, including how to match the marinade to the cut and what never to do with leftover marinade.

Cookout season means someone has to bring the steak. Here is how to pick the right cut of steak for your meal, with the flavor, texture, and technique of Pre Ribeye, New York Strip, Petite Sirloin, and Filet Mignon, plus the temps and times that keep every one juicy.

Cookout season calls for easy flavor. Here are three Memorial Day rubs and marinades: a sriracha honey New York strip, a Korean spice rub, and a Mexican burger rub.

What actually goes into ground beef? Here is which parts of the cow are used, how ground beef differs from ground chuck, ground sirloin, and hamburger, and how Pre makes its ground beef.

The key to pairing wine with meat is matching the body of the wine to the fat of the cut. Here are four red wine pairings for Pre New York Strip, Petite Sirloin, Ribeye, and Filet Mignon.

The reverse sear is the method we cannot stop talking about. Cook steak low and slow in the oven, then finish it with a very hot sear for a perfect crust. Here is why it works, how to do it, and recipes to try.

Everyone has a signature grilling style, and if this is your first time, we are here to help. Here is how to cook steak on the grill, with the gear you need, safety tips, charcoal vs. gas advice, and temps and times for every Pre steak.

Pan searing is one of the easiest and most delicious ways to cook quality beef. Here is how to cook steak on the stovetop, with the six-step method, doneness temps and times for every Pre steak, and tips for a crust that locks in the juices.

Grilling the perfect, juicy ribeye is easier than you think. Here is how to grill ribeye steak in nine steps, with grill prep videos, seasoning tips, doneness temps and times, and recipes to try next.

New York strip is one of the best steaks to have grilled, and that signature fat cap brings so much flavor. Here is how to grill New York strip steak in nine steps, with doneness temps and times and recipes to try next.

Filet mignon is small, tender, and full of flavor, so it deserves a little attention on the grill. Here is how to grill filet mignon steak in nine steps, with seasoning tips, doneness temps and times, and recipes to try next.

Every great dry rub needs just 3 spices plus salt. Here are four easy spice rub blends from your cabinet, plus how to freeze fresh herbs into cubes that add flavor to any steak.

Why is the filet mignon so tender? We always say you can cut Pre's filet mignon with a spoon. Here is where the cut comes from, why it is so soft, and how to cook it.

When you cut steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. Here is why it matters, how to find the grain in different cuts, and three tips for slicing.