Steak Recipes

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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