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.

A cast iron-seared Pre New York Strip over a bed of dressed mixed greens with grilled peaches, burrata, fresh herbs, and a honey-rice wine vinaigrette. Elegant enough for a dinner party, simple enough for a weeknight summer meal.

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.

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.

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.

Buttery biscuits, tangy pimento cheese, thinly shaved petite sirloin, and a bright scallion mayo — all stacked into one seriously satisfying sandwich. This is Southern comfort food done with real craft, and Pre's petite sirloin brings the lean, beefy backbone it needs.