All Recipes

Sweet Potato Spinach Blended Burger with Grain Mustard

Sweet Potato Spinach Blended Burger with Grain Mustard

This colorful burger is right at home at any pub or dining table. The tangy mustard mixed with the sweet potato flavor mixes perfectly with our 92% lean ground beef.
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Pickled Jalapeño Peppers

Pickled Jalapeño Peppers

A condiment All-Star, we think these addictive pickled jalapeños compliment just about any savory dish with a dash of spicy brightness. Fast and easy to make, they’ll keep in the refrigerator for about a month. 
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Pickled Red Onions

Pickled Red Onions

We use the same brine recipe for our pickled red onions that we use for our pickled jalapeños. These super easy tart and tasty onions will keep, refrigerated, for about 6 weeks.
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Smoked Brisket

Smoked Brisket

Pre’s new 38 oz brisket is the perfect size for home BBQ smoking, small enough for a home cook to handle but large enough to please a crowd. If you’re a smoking pro you likely have your routine. For the rest of us, we’ve gone down the BBQ rabbit hole and come back up with our simplest, starter BBQ smoking recipe.

Round out your BBQ with some of our delicious sides!  We have recipes for our favorite regional BBQ sauces. It's fun and easy to make your own, so you have multiple options to test with your guests.

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Smoked Brisket Burnt Ends Nachos

Smoked Brisket Burnt Ends Nachos

Our favorite way to enjoy leftover brisket. Crisp up shredded brisket before topping nachos, heat everything up on one sheet pan and you have a no fuss meal or snack in minutes.
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Korean Beef Bulgogi and Cucumber Salad

Korean Beef Bulgogi and Cucumber Salad

Bulgogi gets its sweet & spicy flavor courtesy of Korean gochujang and pear. Ripe pears make the marinade sing. Give a grocery store pear 3 or 4 days on your countertop to ripen. Don't forget to tenderize the sirloin steak, so the marinade soaks in nicely. It is best to let the marinade soak for 4 hours.
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Mexi-Cali Steak Skewer Kabobs

Mexi-Cali Steak Skewer Kabobs

Summer is not complete without these juicy skewers that are quick and fun for the entire family to prepare and then either grill or cook with the broiler.
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Birria de Res

Birria de Res

Just when we thought we couldn’t enjoy a taco party more, we discovered Birria de Res. Part soup, part stew, it’s a great way to amp up your taco party game. With a little prep this party friendly dish will delight your guests and stretch your budget. This is a great dish to make ahead since you’ll need to cool the cooking liquid for a bit to make the final consommé. Prep your taco toppings while the liquid cools, remove the lid from the cooking pan and stir occasionally to hasten the cooling process. The magic happens when you dip your tortillas in the consommé before searing the tacos in a hot cast iron skillet, serve with additional consommé on the side for dipping.

Popular throughout Mexico, Birria is traditionally made with goat. Simmer chilis and spices with Pre chuck roast to make the aromatic consommé, which is the key to your Birria.  You’ll use dried chilis to make the sauce which are readily found in ethnic markets or online, be sure to procure your Mexican oregano where you source your chilis. 

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Southwestern Blended Burger with Cilantro Lime Aioli

Southwestern Blended Burger with Cilantro Lime Aioli

Conventional burger wisdom recommends not overworking the ground beef before forming into patties. We’re going to pause that direction for our blended burgers. Since you’re using about half beef and half other ingredients, you want your patties to be packed tightly so they hold together when you’re cooking them. We used a burger press which worked great but not necessary. You’ll want to make time in your prep for chilling the patties before cooking which also helps avoid the burgers crumbling into pieces. 
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Kimchi Blended Burger With Gochujang Scallion Aioli

Kimchi Blended Burger With Gochujang Scallion Aioli

Conventional burger wisdom recommends not overworking the ground beef before forming into patties. We’re going to pause that direction for our blended burgers. Since you’re using about half beef and half other ingredients, you want your patties to be packed tightly so they hold together when you’re cooking them. We used a burger press which worked great but it's not necessary. You’ll want to make time in your prep for chilling the patties before cooking which also helps avoid the burgers crumbling into pieces.

You can find jarred kimchi and gochujang paste in the International aisle of your grocery store. We love these burgers on Bao buns which can be tricky to find. We order ours here.
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Pimento Cracker Sirloin Bites Appetizers

Pimento Cracker Sirloin Bites Appetizers

Remember to leave time to chill your cracker dough for these addictive appetizer bites, and take a minute to tenderize your steak.
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Pimento Cheese Steak Biscuit Sandwiches

Pimento Cheese Steak Biscuit Sandwiches

Most Southerners will say the  “best pimento” cheese is the one you grew up eating. This is our favorite version, paired with its Southern Cousin, biscuits, to create these festive make-ahead sandwiches. You will have more pimento spread than you’ll need for the sandwiches, serve on the side with celery sticks and crackers or save for another time. We’ve said before and we’ll say it again, tenderize your sirloin for optimal eating experience!
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Grilled New York Strip with Creamy Elote Polenta

Grilled New York Strip with Creamy Elote Polenta

We’re always thinking about great bases to make our steaks the hero of the plate. While experimenting we came up with this recipe, inspired by the crave-able flavors of Elote, aka Mexican Street Corn. Grilled sweet corn with a generous brush of mayonnaise, a spritz of fresh lime juice, dusted with chili powder then sprinkled with Cotjia cheese and minced fresh cilantro. Yum. We took those flavors and created this version of polenta, which is a fancy way to say yellow corn meal. Polenta is very similar to grits, both are corn meal with polenta being made from yellow corn meal and grits from white. We used quick cooking yellow corn meal but if you’re a polenta purist use your favorite brand, the recipe still works but requires a longer cooking time and more pot stirring. This recipe also makes 4 generous servings. Leftovers can be rewarmed on the stove, add about 1/4 C stock or milk over low heat to revive the creamy texture.
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Sirloin Bibimbap Rice Bowls

Sirloin Bibimbap Rice Bowls

Bibimbap is a general term for rice bowls(“bap” translates to rice, while bibim translates to“mix”) traditionally a protein on top of rice presented with cooked and raw vegetables topped with a fried or soft boiled egg. The key to the flavorful sauce is the Korean condiment gochujang which is usually easy to find in your grocery store’s international section or online. Sweet, savory and slightly spicy this fermented red chili paste pulls these flavorful bibimbap bowls together.
This recipe can easily be doubled or tripled and it’s fine to change out any of the vegetables. The goal is to have a mix of cooked and fresh items to mix with the steak and rice. We really love using Trader Joe’s prepared organic rice. They have white and brown, frozen in 1 to 2 portion packages that microwave to perfection every time. 
You’ll want everything prepped so you can quickly assemble and serve the bibimbap but they are also great served at room temperature.
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Chuck Roast with Guinness Gravy and Colcannon Potatoes

Chuck Roast with Guinness Gravy and Colcannon Potatoes

If you don't have a corned beef bringing in the fridge right now, or you're just not motivated to do that, we have this super simple, flavorful, 1 pot, Guinness roast. Serve it over a heap of tasty Colcannon potatoes and you're good to go.These traditional Colcannon potatoes make a tasty base for our Guinness chuck roast. They can be made ahead and are great leftover. Slainte!
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Rainbow Reubens with Corned Beef Chuck Roast

Rainbow Reubens with Corned Beef Chuck Roast

The sauce on these Reubens is the perfect touch, it's only a few ingredients, so don't skip it.
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Lucky Corned Beef Hash

Lucky Corned Beef Hash

Got leftover corned beef? We do. We made this "lucky" corned beef hash and it's the absolute best way to use up your leftovers.
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Traditional Corned Beef with Pre Chuck Roast

Traditional Corned Beef with Pre Chuck Roast

Cooking at home is a great way to have family bonding time or to learn new cooking methods. We tried using the corned beef cooking method with our Chuck Roast for St. Patrick's Day. This is not the typical cut to corn beef, as normally you would use a brisket cut. But, luckily, we've found out that our Chuck roast works well too! 
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Stromboli with Ground Beef

Stromboli with Ground Beef

Like a calzone but with a lot more sauce! Stromboli freeze well. Wrap individually in plastic wrap and then wrap in heavy duty foil. Place each packet in a ziplock freezer bag, pressing out any air to prevent freezer burn. They will keep for up to 8 weeks. To reheat place on a parchment lined baking sheet and bake from frozen in a 400°F oven for 25 minutes.
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Bigos Hearty Beef and Vegetable Stew

Bigos Hearty Beef and Vegetable Stew

What is Bigos? Is it a stew? Is it a soup? It’s both! It is a classic Polish “Hunter’s Stew” and we have all the star ingredients in it, including our very own chuck roast. It is a bit prep intensive, so it's good practice if you’re honing your knife skills. This recipe makes 12 generous servings so it's great for feeding a crowd or for freezing. Like most soups and stews, bigos is just as good, if not better, when it sits overnight. If you do make it ahead, the bigos can be stored in the refrigerator in the Dutch oven. Let the pot cool, then cover and put in fridge. You can also skim any excess fat from he dish after it chills overnight.
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Calzone with Ground Beef

Calzone with Ground Beef

A calzone purist might say adding a bit of sauce is sacrilege but we thought our 95% lean beef benefited by a bit of moisture. This recipe calls for our favorite pre-made pizza dough by Rhodes. Be sure to read defrosting instructions, you’ll need to plan ahead to have the dough ready. The dough comes in a 3 pack and this recipe can easily be doubled or tripled so it’s great if you’re cooking for a crowd or want to freeze for later, freezing instructions in notes section.
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Shrimp & Beef Egg Rolls in the Air Fryer

Shrimp & Beef Egg Rolls in the Air Fryer

Superbowl air fryer munchies are what we are all about lately, especially these ones, they are super tasty and crunchy, and the dip adds that perfect final touch while watching those touchdowns!
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Hot Honey (for Compound Butter on Steaks)

Hot Honey (for Compound Butter on Steaks)

Hot Honey is great on any Pre steak, this recipe is the base of our Hot Honey and Coffee Rub compound butter. Use Hot Honey to bump up the flavor of your favorite dishes, it's great drizzled on everything from salads, to tacos, to pizza. This recipe makes a medium-spicy version. To add more heat increase the cayenne and hot sauce. The flavor and spiciness develops after it sits for a while so make a base batch and taste to adjust heat level after 2 hours or so. 
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Gumbo with Chuck Roast

Gumbo with Chuck Roast

To roux or not to roux?
Few dishes can spark as much heated debate as to what qualifies as a“real” gumbo. Our version skips the labor-intensive roux — a blend of flour and fat, usually butter, that is used to flavor and thicken gumbo. We use Filé Gumbo spice, which contains sassafras, a natural thickener, along with okra which also thickens and adds body to the broth. We think the finished dish packs all of the flavor of a great gumbo but if you are "team roux”, by all means add it in! 
This recipe calls for one half of a Pre chuck roast. Save the other half for your favorite soup or stew recipe!
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Coffee and Garlic Steak Rub with Hot Honey Butter

Coffee and Garlic Steak Rub with Hot Honey Butter

Mashup (literally) 2 Pre favorites, our homemade hot honey and our coffee garlic dry rub to make this flavor-packed compound butter. Slice chilled butter and serve atop your favorite sizzling Pre steak. This easy-to-make dry rub comes together in minutes and adds a power punch of flavor to any Pre steak. Let the flavors develop in the fridge for 12–24 hours before you use it. Freshly ground coffee beans work best. If you don’t have a coffee grinder, most grocery stores have one in the coffee section.

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Make-Ahead Burrito Snacks for Meal Prep

Make-Ahead Burrito Snacks for Meal Prep

We make these tasty burritos snack size so we always have a healthy and satisfying treat at the ready. Designed to make in a large batch then frozen, once you get your prep area ready you will be ready to roll, literally. If you’re new to burrito assembly do a few practice wraps to get your timing down.
This recipe uses our sirloin steak and makes 20 burritos with one steak, a great value.Take the extra minute to tenderize your sirloin. It will make the meat more tender and also help the marinade do its thing more quickly.Switch up ingredients as you please! These after school friendly snacks will keep in the refrigerator for 5 days or in the freezer for 8 weeks. But we don’t think they’ll last that long!
 
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Green Chili Pepper & Beef Stew

Green Chili Pepper & Beef Stew

For a pot of everyone-loves-it beef stew, try this Tex-Mex variation with sweet potato, cumin and green chili peppers!
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No Fail Hollandaise Sauce

No Fail Hollandaise Sauce

Quick and easy and IT WORKS! This blender version of Hollandaise might scandalize an old school Chef but if you’re like us, whisking by hand, on and off of the heat to get it just right and often resulting in a broken or burnt sauce? No thanks. Our version can be made ahead and reheated. If you stick to the exact measurements below and make sure to use large egg yolks you’ll pull off the perfect sauce every time.
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Perfectly Scrambled Steak & Eggs

Perfectly Scrambled Steak & Eggs

Choose a day when you have time to indulge and enjoy! We’ll share our secret for perfectly scrambled eggs that are soft and creamy. The first step is buying high quality eggs. It DOES make a difference! Make the Hollandaise sauce the day before and gently heat it in the microwave in 5 to 10 second increments, stirring, until just warm. The key to this lovely steak and eggs breakfast is prep and timing. We’ll walk you through all of the steps to pull off the perfect execution so there will never, ever, be cold toast in your household.
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Dessert Fondue

Dessert Fondue

Wrap up your fondue party on a sweet note with this super simple recipe. You can do all the prep in advance, giving you time to relax with your guests over this decedent dipping delight. We have suggested accompaniments below but as with all fondue courses, feel free to improvise. 
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Steak Fondue with 3 Sauces

Steak Fondue with 3 Sauces

Pre beef sizzled perfectly by you and your guests! Plus, who doesn't love multiple dipping sauce options? Be extremely careful with the hot oil and let it cool before discarding. Don’t be tempted to pour the oil down the drain, that’s a no-no(Google it!). You’ll want to have a sturdy item like a used glass jar with a tight fitting lid on hand. When the oil has cooled pour into jar and discard in trash.
Sauces can be made 2 days in advance and stored in the refrigerator. 
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Classic Cheese Fondue with Sirloin Steak

Classic Cheese Fondue with Sirloin Steak

Our version of classic cheese Fondue uses 2 cheeses, Gruyere and Gouda. The cheese mix can be made a day ahead and gently warmed on the stove before serving. We recommend that you use a saucepan to melt the cheese, then transfer to your Fondue pot. Before transferring the cheese mix,  fill the Fondue pot with hot water, cover, and let it stand for 5 minutes. Pour out water and dry thoroughly before adding the cheese mix. 
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Beef Wellington

Beef Wellington

Holidays and Beef Wellington pair perfectly together.  Deceptively easy to make, it can be prepared and assembled ahead of time. In this recipe our Pre center-cut tenderloin roast is coated with Duxelles, made with mushrooms, shallots, herbs, wine and butter.  Everything is wrapped together in prosciutto and tender, flaky puff pastry, creating a nice, cozy, savory hug for your taste buds and your in-laws.
 Serve with your favorite Holiday side dishes  like our creamed spinach, cheesy scalloped potatoes or herbed popovers
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Vieux Carré Solstice Punch

Vieux Carré Solstice Punch

Add a festive twist to your Holiday gatherings with this warming citrus-y punch inspired by a classic New Orleans cocktail, the Vieux Carré. If you don’t have a proper punch bowl a large bowl and anyol’ladle will do! 
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Beef White Gravy for Buttermilk Biscuits

Beef White Gravy for Buttermilk Biscuits

This year's Queen of Christmas Morning features our grass fed & finished ground beef in a creamy, luxurious black pepper and fennel gravy with crisp-tender, flakey-fluffy Buttermilk Biscuits baked right on top!
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Reverse Sear or Sous Vide Tenderloin Roast

Reverse Sear or Sous Vide Tenderloin Roast

First things first, the hero. This tenderloin can comfortably feed 5-7 people and it is the most tender, decadent way to say I appreciate you. There are two ways to cook it, sous vide or the reverse sear method. Either one works extremely well, and is basically fool-proof. You won’t need to worry about it drying out like a turkey and it really doesn't need much fuss to bring out the flavor.
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Steak with Sautéed Mushrooms with Shallot and Thyme

Steak with Sautéed Mushrooms with Shallot and Thyme

Easy, make-ahead, holds and reheats well, this recipe is better made a day in advance, it stores and reheats beautifully. See recipe notes for more details.
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Herbed Popovers

Herbed Popovers

Like to cook but not the most confident Baker? Same. We love these pretty popovers because they’re easy. And pretty. Popovers are made with a batter, not a dough so no raising yeast, kneading and coating your kitchen in a dusting of flour. It helps to have a special popover pan to create the most dramatic“pop” but a regular muffin tin will also work. Feel free to swap out any fresh herb for the chives in this recipe. You can also omit the onion powder to create a less savory version that pairs perfectly with your favorite jam or marmalade. Remember to plan ahead and have your eggs and milk at room temp. Popovers are best baked and served immediately but the batter can be made in advance, see recipe notes. Makes 12 popovers.
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Creamed Spinach with Steak

Creamed Spinach with Steak

A lightened up version of this classic steakhouse side dish. We usually opt for recipes that use fresh vegetables but in this one we think frozen spinach works best. If you want to slim down the fat even more than we did, you can substitute lower fat milk and cream cheese. This recipe is better made a day in advance and stores and reheats beautifully. See recipe notes for more details.
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Steak and Cheesy Scalloped Potatoes

Steak and Cheesy Scalloped Potatoes

We love make ahead recipes, especially for entertaining. These steakhouse inspired scalloped potatoes benefit from resting under a weight overnight which helps the potatoes absorb the delicious cooking liquid. This recipe can be made 2 days ahead and reheated before serving, see recipe notes.
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Hanukkah Roasted Brussels Sprouts

Hanukkah Roasted Brussels Sprouts

Simple and delicious. Use a parchment or foil lined baking tray to caramelize the Brussels sprouts and make for easy clean up. Place the sprouts cut side down and don’t disrupt during roasting. Plan your timing for the sprouts to come out of the oven when you are ready to serve. This dish is best served immediately.
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Hanukkah Pre Chuck Roast “Brisket Style” with Vegetable Pan Sauce

Hanukkah Pre Chuck Roast “Brisket Style” with Vegetable Pan Sauce

Our“Brisket Style” Pre Chuck Roast is cut from just above the brisket and is very similar in flavor and texture, with a bit more tenderness and juiciness than brisket.
Soul warming and satisfying this recipe requires minimal prep! If you follow a Keto eating plan you can easily modify this recipe, simply remove non-complaint ingredients, the recipe will still work. If you follow Whole 30 and choose to not include potatoes in your recipes you can omit them here as well. Can be made 2 days ahead and reheated.
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Hanukkah Glazed Carrots

Hanukkah Glazed Carrots

Add a pop of color to your Holiday table with these easy glazed carrots. This traditional Hanukkah favorite can be prepared up to 2 hours in advance and reheated in a low oven or microwave.
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Hanukkah Herbed Latkes

Hanukkah Herbed Latkes

Save this Latkes recipe, you'll want to come back to it over and over again! Pair it with our chuck roast for a meal that will please the entire family.
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Mexican Burger Rub

Mexican Burger Rub

Grab your grill and rub your burgers with this Mexican burger rub for an excellent spice that compliments the beef perfectly. Top your burger with avocado, cilantro, red onion and salsa!
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Cheeseburger Soup

Cheeseburger Soup

How do you take your burger? Well-done? In a bowl? This delicious cheeseburger soup is the warm and hearty solution to your burger craving. Dig in!
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Yellow sauce drizzled over a steak with greens and fries and wine

No Fail Keto Béarnaise Sauce

Béarnaise, Hollandaises’ herby cousin can be intimidating for many home cooks. We have a fail proof version sure to please, delivering on flavor and ease of preparation. Don’t let anyone tell you that you can’t use a blender or that Bearnaise can’t be made ahead of time. 
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2 steaks with shrimp and a bearnaise sauce on top of them with candles in the background and spinach and mushrooms.

Keto Steak Oscar with New York Strip

Originally named for Sweden’s King Oscar II in the late 1890’s this classic combo still appears on menus today. Go retro and dress up your Pre steak Oscar-style.
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Lasagna Soup Alla Vodka

Lasagna Soup Alla Vodka

Lasagna + vodka cream sauce = the more delicious mashup of 2 comfort foods we can imagine.
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Butternut Squash Spiced Chuck Roast Bowl 

Butternut Squash Spiced Chuck Roast Bowl 

Did you say Fall? Yes, we think you might be looking for this recipe. It's an easy dinner that can be thrown into a bowl and eaten just as delightfully by a fire or on the living room sofa.  Filled with hearty winter vegetables and tender, warming chuck roast, this Butternut Squash Chuck Roast Bowl in the Instant Pot will make your chilly nights much more enjoyable.
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