America turns 250 this year. The cookout deserves an upgrade. Here's how to put real steak on the 4th of July grill, sliced for the table, without losing your mind on timing.

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.

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 95% 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.

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.

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.

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

Bring your hot dog game to the next level with a mixture of Pre’s grass-fed beef and delicious pork fat. The key is to keep everything as cold as possible and you’ll end up with the best dog at your next cookout.

If you haven’t yet added hot links to your smoked meats rotation here’s your chance. The recipe is simple, but the results will blow you away. Also, sausage-making is just fun. You can add more cayenne to make the sausages spicier. With all sausage-making, try to keep everything as cold as possible. Keep your hopper, die, grinder tray, etc. in the freezer while you prepare the sausage.