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.

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.

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.

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

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes.

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 merry and fun way to dress up this week's steak dinner. Enjoy the earthy taste of reduced beets with the sweet taste of goat cheese on top of our classic ribeye steak.