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.

Pimento cheese crackers get a serious upgrade when topped with thinly shaved Pre petite sirloin and a tangy scallion mayo. These two-bite bites are the kind of appetizer that disappears fast — elegant enough for a dinner party, crowd-pleasing enough for game day.

Pre Filet Mignon marinates in a zesty citrus mojo sauce, then gets sliced over a vibrant salad of romaine, Cara Cara orange, grapefruit, avocado, pine nuts, and goat cheese. Bold flavor, fresh finish.

Roasted beets, cooked farro, crunchy pistachios, tangy goat cheese, and sliced Pre Sirloin come together in this vibrant salad with a sharp grainy mustard dressing. Bold flavors, satisfying textures, and easy enough for any night of the week.

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour.

Fast, healthy, and packed with high-protein seasoned steak, these baked empanadas come together in just 30 minutes using store-bought dough. Brush with egg wash for a gorgeous golden finish, and serve with chimichurri, salsa, or lime for a bright, satisfying bite.

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

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.