A composed salad that transforms roasted fall vegetables and tender steak into a satisfying, seasonal plate. The New York Strip provides lean protein and savory depth, while the roasted vegetables develop natural sweetness and char. Topped with pumpkin seeds for crunch and optional Parmesan.

Instant ramen gets an upgrade with sliced grass-fed ribeye, a rich Kewpie-mayo broth, and umami-forward seasonings. This is what happens when premium beef meets the convenience of a weeknight noodle bowl. Thinly sliced, tender, and done in 20 minutes.

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.

A fresh, bold steak salad with blistered corn, avocado, and a smoky jalapeño buttermilk ranch dressing. Pre grass-fed New York Strip brings the protein. Make the dressing ahead and this comes together fast.

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.

Crispy potatoes, charred peppers and onions, and bite-sized pieces of seared Pre Petite Sirloin come together in one skillet for a hash that works as well for weekend brunch as it does for weeknight dinner. A quick 30-minute freeze firms the steak so it dices into clean, even cubes that crisp up fast. Finished with sunny-side-up eggs cooked in butter, it's a protein-packed plate with very little cleanup.

Prep components in advance — seared steak, charred peppers, onions, and portioned cheese — then assemble quesadillas in minutes. Perfect for weeknight dinners or a healthy and satisfying lunch on the run.

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.

Pre's grass-fed ribeye stays tender in just minutes, making these ribeye tacos an easy weeknight meal. Topped with fresh homemade guacamole, charred corn tortillas, and all your favorite fixings, this 20-minute recipe delivers big flavor without the fuss.

A quick lemon, garlic and fresh herb marinade for New York Strip or other lean steak cuts. Keep the soak to 4 hours or less, since citrus breaks down the meat's surface quickly and can turn bitter if left too long.

Carne Asada Bao Tacos swap tortillas for pillowy steamed bao, filled with lime-marinated petite sirloin and piled high with pickled red onions, avocado, cilantro, queso fresco, and salsa verde. An easy, fast weeknight spin on taco night.

Carne Asada Bao Tacos swap tortillas for pillowy steamed bao, filled with lime-marinated petite sirloin and piled high with pickled red onions, avocado, cilantro, queso fresco, and salsa verde. An easy, fast weeknight spin on taco night.

Birria de Res Tacos bring taco night up a notch: petite sirloin simmered in a chile consommé, then dipped, cheese-stuffed, and pan-seared until crisp. Serve with extra consommé for dipping and a squeeze of lime, radish, and cilantro-onion garnish.

This halal cart-style beef and rice brings New York street food home. Tender cubes of Pre grass-fed ribeye are marinated in yogurt and warm spices, seared until charred, and served over golden turmeric rice with creamy white sauce and a fiery chili kebab sauce. Clean, high-protein, and built for a serious weeknight craving.

Steak Kebabs take inspiration from shawarma, marinating cubed Pre New York Strip in warm spices before grilling on skewers. Served with a chilled garlic yogurt sauce, warm pita, and a bright tomato cucumber salad, this is a hands-on dinner built for sharing.

Homemade focaccia loaded with shaved Pre Petite Sirloin, sharp provolone, tomato, red onion, and arugula. Make it for four or slice it for a crowd. Either way, it's worth every minute.

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.

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 Beef Jerky takes the bold, sweet-savory flavors of Korean bulgogi and transforms them into a slow-dried, chewy snack you can make at home. Marinated in Asian pear, soy, and sesame, Pre Petite Sirloin is ideal here — lean, clean, and deeply flavorful after hours in the dehydrator.

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.