A bistro-style composed salad inspired by the famed New York restaurant. Seared Pre Filet Mignon is sliced over romaine, frisée, and radicchio with shaved fennel, blanched asparagus and haricots verts, avocado, and beet, all dressed in a bright lemon-truffle vinaigrette and finished with Parmesan and toasted panko.

Surf and turf at home, no reservation required. A Pre filet mignon is seared in cast iron, then sweet sea scallops take a turn in foaming brown butter with a splash of white wine. Fifteen minutes, one skillet, and a restaurant-caliber dinner for two.

A simple pan technique transforms Pre's grass-fed ribeye into a restaurant-worthy dinner. Brown butter and a bundle of fresh herbs create a fragrant basting brush that coats the steak in caramelized, nutty richness. Ready in 15 minutes.

One-pan garlic butter linguine with Pre's ground beef and toasted panko breadcrumbs. Uncooked pasta simmers directly in a cream and chicken stock sauce, building flavor as it cooks. Ready in 25–30 minutes.

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.

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.

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.

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.

Pimento cheese crackers get a serious upgrade when topped with thinly shaved Pre petite sirloin and a tangy scallion mayo. These two-bite bites are the kind of appetizer that disappears fast — elegant enough for a dinner party, crowd-pleasing enough for game day.