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.

Onion-Bleu Burger Sauce is a bold, creamy condiment that layers the tang of bleu cheese with the sweetness of caramelized onions. Ready in minutes, it transforms any burger into something worth savoring.

Toum is a Lebanese garlic sauce known for its bold, pungent punch. This Greek yogurt version keeps all the intensity while adding protein and a creamy texture made for dipping sliced Pre New York Strip Steak straight from the grill.

Roasted red peppers and prepared harissa bring smoky, spicy depth to this creamy Greek yogurt sauce. It comes together in minutes in a food processor and pairs with grilled Pre New York Strip Steak as a bold, protein-rich dipping sauce.

This creamy Tzatziki sauce gets a protein boost from whole milk Greek yogurt, bright fresh herbs, and a hit of lemon zest. Ready in minutes, it pairs beautifully with grilled Pre New York Strip Steak and keeps in the refrigerator for up to a week.

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.

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.)

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil.

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise.

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works as well.

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

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.