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.

Grilled portobello mushrooms make a bold, satisfying vessel for savory Pre 85% 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.

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.

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.

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.

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.

Pre Filet Mignon marinates in a zesty citrus mojo sauce, then gets sliced over a vibrant salad of romaine, Cara Cara orange, grapefruit, avocado, pine nuts, and goat cheese. Bold flavor, fresh finish.

These Salisbury Steak patties are made with Pre Lean Ground Beef and simmered in a savory mushroom and onion gravy — hearty, clean, and weeknight-ready. Serve over mashed cauliflower or potatoes for the ultimate comfort meal.

Roasted beets, cooked farro, crunchy pistachios, tangy goat cheese, and sliced Pre Sirloin come together in this vibrant salad with a sharp grainy mustard dressing. Bold flavors, satisfying textures, and easy enough for any night of the week.

This Tex-Mex Breakfast Pie layers seasoned Pre 92% Lean Ground Beef, eggs, black beans, corn, and melty cheese between corn tortillas, all baked into one stunning, sliceable pie. Make it ahead and serve with fruit salsa, guacamole, and crema.

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.

Quick, healthy, and packed with high-protein ground beef, this Korean banchan is a bold little side dish that delivers big flavor. Thinly sliced cucumbers stay perfectly crunchy thanks to a simple salting technique, then get stir-fried over high heat and tossed in a sweet and spicy soy-sesame sauce.

Fast, healthy, and stunning on the table, this crowd-pleasing frittata is the ultimate high-protein Easter brunch. Creamy ricotta gives the eggs a silky richness, while bold feta and fresh spinach pair beautifully with tender ribeye steak

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.

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.