under 30 Recipes

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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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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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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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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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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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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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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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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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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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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Spooky Ghost Pizza English Muffins

Spooky Ghost Pizza English Muffins

The kitchen is officially haunted! To conjure these cheesy poltergeists in your home, you really only need a couple ingredients. Plus, this is a great recipe for little hands!
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Grilled Steak Nachos

Grilled Steak Nachos

These nachos are meant to be done from start to finish, on the grill! Use the leftover heat from cooking the steak to melt the cheese over the chips! Using a durable baking sheet will make this possible, and the clean up, very easy!
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Pumpkin Sage Mini Meatloaves

Pumpkin Sage Mini Meatloaves

Nourishing, fragrant, and portable, these mini-meatloaves bring a touch of home to any meal, anywhere. Mom not included.
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Sweet and Sour Meatballs

Sweet and Sour Meatballs

Simple ingredients come together in flavor. Definite crowd-pleaser.
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