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There are countless ways to cook your favorite cut of steak, but is one method superior? At Pre, we cook our steaks using various techniques and methods. But what’s the best method for cooking your steak?
To cook the perfect steak always use an instant-read thermometer and cook according to our handy temperature chart. Whether you’re making kabobs or a smothering a marinade on our steaks you won’t be disappointed.
Heat up your grill to high heat, around 350°F — 400°F. Pat your steak dry, the dryer the steak, the better the sear. Season liberally on both sides with coarse salt. Oil both sides with high heat oil and then oil your grill grates to prevent the steaks from sticking. Place the steaks on the grill and cook them until they are golden brown and slightly charred. Flip each steak only once, and then rotate them about 30 degrees to get those sought after grill marks. Use a food thermometer to check all sides for doneness. Let rest for 5–7 minutes before slicing the steaks (against the grain)!
- Rare: 95-105°F
- Medium Rare: 105-115°F
- Medium Well: 125-135°F
We love cooking steak on a cast-iron skillet because cast-irons heat evenly and retains heat well. Using a cast-iron to cook your steak will bring out delicious buttery flavors and keeps your meat juicy.
To start, season your steak with salt and pepper. Set the steak aside and heat the cast-iron skillet to high heat. Wait for the skillet to get hot and add cooking oil. Add your steak to the skillet and cook for about 4-5 minutes on each side, or to preferred doneness. Set the meat aside and let it cool for 5 minutes. Allow your steak to rest for a few minutes and enjoy!
This oven-to-skillet method will give your steak a nice, slow cook on the inside while it cooks in the oven, and then a tasty high-heat sear at the end on each side for that beautiful, crunchy crust and char from the skillet or cast iron. This method is the easiest and most accurate way to make sure the inside of your steak is cooked to your desired doneness instead of getting a less than desirable result. It’s the method we can’t stop talking about and we cannot mess up. That is the kind of cooking method you can commit to memory. Some people also like to finish it on the grill, which we think is pretty great, too!
The basic premise of the reverse sear is to cook it at a low temperature for a longer time, and then finish it off with a very hot sear to get the crust to develop that char and delicious caramelization. The reverse sear is a super-easy way to cook steaks for a crowd or to make sure you don’t overcook your thicker steaks (or undercook them) from your desired doneness.
Sous Vide cooking has been done by restaurants and chefs for years as a means of partially cooking and preparing food for service. It's a great technique and now home cooks all over the world are bringing this gentle cooking method into their kitchens. We highly recommend using a sous vide cooker to prepare your steaks for a group or for when you want a very flavorful melt-in-your mouth steak in 5 minutes or less.
How to Properly Use Your Sous Vide
1. Start a water bath with your sous vide cooker to 134°F.
2. Place on steak in each bag.
3. Seal the bags on 'moist' food setting. Make sure the steaks are saturated with marinade or seasoning. Place in the fridge for at least 30 minutes and up to 24 hours.
4. Place your sealed steaks in water until completely submerged. If possible, keep the steaks from touching each other in order to get water flow all the way around. You can purchase a holder for your sous vide like this one.
5. Cook for 1 hour if your steak is 1" and 1:30 if your steak is 1 1/2".
6. Remove from water and let come to room temperature. Either store in the fridge or freezer until you're ready to eat or follow the next directions for immediate consumption.
- Heat skillet to medium high.
- Remove the steaks from bag and throw away excess marinade.
- Place steaks into hot skillet and sear on both sides until browned/caramelized. Do not overcook since your steaks are already perfectly medium-rare.
- Slice the steak against the grain and eat immediately.
Pre and Grass-Fed Beef
Pre knows a thing or two about grass-fed beef, and we've been at the top of the beef game for years. From the field to your table, we consistently source only grass-fed & finished beef that has been raised and finished without the addition of hormones, antibiotics, or GMOs.
Order your high-quality grass-fed beef fromPre today and take full advantage of our grass-fed beef's many nutritional qualities. Check out our store locator to find where you canbuy Pre near you, or purchase from ouronline store and get Pre beef sent right to your door!