Pre's Guide to Grilling

The sun is out. The grill is dusty. Somebody is asking what time dinner is. This is grilling season, and you have a job to do.

This guide is everything you need to grill 100% Grass-Fed & Finished beef from Pre Brands the way it deserves to be cooked. Steaks with a real crust and a perfect medium-rare middle. Burgers with crisp edges and juicy centers. Skewers and kebabs that taste better than anything coming off a chain grill at the steakhouse down the street. No fluff. No filler. The good stuff, in one place, ready to use the next time someone asks if you've got the tongs.

Whether this is your first cookout of the season or your hundredth, this is the playbook. Save it, share it, screenshot the temperature chart for next weekend.

Why Grass-fed Beef Grills Differently

Lean Meat Cooks Faster

100% Grass-Fed & Finished beef is leaner than conventional grain-finished beef. That's the whole point. The cattle eat grass for their entire lives on rotational pasture, never grain-finished in a feedlot. Pasture-raised, regeneratively grazed, no added hormones, no sub-therapeutic antibiotics, Non-GMO Project Verified. The result is beef with less saturated fat, more omega-3s, more CLA, more antioxidants, and a cleaner finish on the palate. It also means the meat cooks faster.

Three Rules to Internalize

Use medium heat, not high. High heat overcooks the outside before the inside catches up. Medium gives you a real crust without drying the center.
Pull at 10°F below your target. Carryover cooking will take it the rest of the way during the rest. With grass-fed, that gap matters more than it does with grain-finished beef, where the extra fat buffers some of the heat.
Rest. Always. A 5-minute rest under foil is not optional. It's the difference between juices on the cutting board and juices in your mouth.

Most grilling problems with grass-fed beef come down to treating it like a feedlot ribeye. It's not. Adjust your technique once and the rest of this guide takes care of itself.

Equipment

The Grilling Equipment You Actually Need

You don't need a $2,000 setup to grill a perfect Pre steak. You need a few things that earn their place.

The single most important tool you can own. A good one runs $15 to $25. It's the only reliable way to know when a steak or burger is done. Touch tests, finger comparisons, and timing charts are guesses. A thermometer is not.
A pair of long-handled tongs (12 to 16 inches) is the most-used tool at the grill. Get spring-loaded ones with scalloped tips for grip. You'll use them for everything from flipping a New York Strip to repositioning asparagus.
Flat, wide, slightly thin at the leading edge. Burger duty primary, steak grabber and pizza flipper secondary.
Scrape grates clean before and after every cook. Built-up char makes food taste off and is genuinely bad for you. If you're worried about wire bristles, a balled-up piece of aluminum foil held in your tongs works just as well.
If you're using charcoal, this is the move. A $20 chimney starter lights coals in 15 minutes with no lighter fluid (which leaves chemical residue on your food). Newspaper underneath, briquettes on top, light, walk away.
For moving hot grates, reaching back toward the heat shield, or grabbing a cast iron pan off the grill. Protects against steam, flames, and that one stray spark that always finds skin.
One for raw meat, one for cooked. Mark them with colored tape to prevent cross-contamination. Non-negotiable.
Stack of cheap kitchen towels for wiping up debris, holding tongs, padding hot plates. Do not use anywhere near open flame.
If your grill doesn't have one, get one. Somewhere to set the platter, the seasonings, and the beer.
Optional but excellent: a cast iron pan.** Throws a whole new tool into your grilling kit. Use it for searing, basting in butter, melting cheese on burgers, or making meatballs and sauces right on the grill. A 10 or 12-inch cast iron pan handles almost any cook.

Charcoal vs Gas vs Pellet: Which Grill to Use

Maximum flavor. The best crust. Smoke.
Higher peak temperatures.

Charcoal grills run hotter than gas, which gives you a better sear. The smoke from charcoal (and from drippings hitting hot coals) adds a flavor you simply cannot get from gas. The trade-off is time and effort. You're lighting coals, waiting for them to ash over, and managing a fire instead of turning a knob.

If you have one grill and you can only have one, charcoal is the move for steak.

Smoke flavor with set-it-and-forget-it ease.
Reverse sear. Larger cuts.

Pellet grills (Traeger, Yoder, Recteq, etc.) burn compressed wood pellets and run on a thermostat, which means you set the temperature and walk away. They're brilliant for low-and-slow cooks and reverse sear, but most run cool at the top end (around 500°F max), which means you may need a cast iron pan or sear box for the final crust on a steak. For most home cooks, the answer is: own the grill you'll actually use. A clean charcoal grill beats a beautiful pellet grill that intimidates you into ordering takeout.

How to Set Up Your Grill

How to set up Your Grill

01

Clean the grates. Wipe down the exterior, then heat the grill until the grates are hot. Scrape with a wire brush or balled-up foil until they're shining. Old char makes food taste off and creates flare-ups.

02

Oil the grates. Wipe the grates with a paper towel dipped in high-heat oil (grapeseed, avocado, or refined olive). Hold the towel with tongs. Light coat. This prevents sticking and keeps the grates from rusting between cooks.

03

Build a two-zone fire. This is the technique that separates good grillers from great ones. On a charcoal grill, push all the coals to one side. On a gas grill, leave one or two burners on high and one on low or off. You now have a hot side for searing and a cooler side for finishing or resting. Two zones give you control. Searing too aggressively? Move to the cool side. Steak ready before the chicken? Move it to the cool side to hold. Flare-up? Move to the cool side until the fat finishes dripping.

How to Grill the Perfect Pre Steak

The Standard Method: Hot Sear, Cool Finish

Best for thinner cuts (under 1.5 inches), or when you're cooking for a small group and want speed.

1. Pull steaks from the fridge 30 minutes before cooking. Pat dry. Season generously with coarse salt and cracked black pepper on both sides.
2. Build a two-zone fire and get the hot side hot.
3. Place steaks on the hot side. Sear 2 to 3 minutes per side until grill marks form and a crust develops.
4. Move steaks to the cooler side, close the lid, and cook until internal temperature is 10°F below your target.
5. Pull, rest under foil for 5 minutes, slice against the grain, serve.

The Reverse Sear: Low First, Hot Last

Best for thicker cuts (1.5 inches or thicker), Filet Mignon, or any time you're cooking for a crowd and want to prep ahead.

The reverse sear is the technique serious home cooks reach for when they want true steakhouse-quality results: edge-to-edge medium-rare, a deep crust that only forms on a hot, dry surface, and total control over timing. It's nearly impossible to mess up. It's the move that turns a good griller into a great one.

1. Preheat the oven to 270°F (or use the cool side of a low-burning grill).
2. Pat steaks dry. Season generously with coarse salt and pepper.
3. Place steaks on a wire rack over a baking sheet. Bake until internal temperature is 10°F below target. About 20 to 30 minutes for medium-rare.
4. Pull steaks. Cover loosely with foil. (You can hold them in the fridge for up to 3 hours at this point if you're prepping for a crowd.)
5. Heat the grill to ripping hot.
6. Sear each side of the steak for 60 to 90 seconds until a deep crust forms.
7. Pull, rest 5 minutes, slice, serve.

The reverse sear gives you steakhouse-quality crust without overcooking the inside. It's also the friendliest method for entertaining, because you can do most of the work an hour before guests arrive.

How to Grill the Perfect Pre Steak

Cut-by-cut: How to Grill Each Pre Steak

Ribeye

Heavy marbling means more flavor and more flare-up risk. Cook over medium heat with a watchful eye. 4 to 5 minutes per side for medium-rare on the standard method.Pull at 120°F.

New York Strip

That fat cap on one side is your secret weapon. For the first 60 to 90 seconds of cooking, prop the steak up on its side with the fat cap facing the flames to begin to render it. Then lay flat, sear, flip, finish. About 4 minutes per side over medium-high. Pull at 120°F.

Filet Mignon

The most tender cut and the easiest to overcook. Reverse sear is your best friend here. Pre's Filet is thick, so it benefits from the slow start and hard finish. Pull at 120°F. Top with compound butter and a flake of finishing salt.

Petite Sirloin

Pre's leanest cut at 5 oz per steak, sold in a 2-pack. Lean cuts cook faster, so use medium-high (not high) and watch closely. 3 to 4 minutes per side for medium-rare. Slice thin and on the bias for the most tender bite. Loves a marinade. Also the cut to reach for when you'd traditionally use flank or skirt: thin slicing for sandwiches, tacos, or salads.

Steak temperature chart

Use a thermometer every time. Pull at the lower number, rest, the steak will reach the target.

Save this chart. Screenshot it. Keep it in your camera roll alongside the steak beauty shot.

Doneness	Pull Temp	Final Temp
Medium-Well	140°F	150°F
Medium	130°F	140°F
Medium-Rare	120°F	130°F
Rare	110°F	120°F

PRO TIP:

Salt your steak early or right before.

Salting your steak 40 minutes or more before cooking gives the salt time to draw out moisture, dissolve, and reabsorb into the meat. The result is seasoning all the way through and a better crust. Salting right before cooking works too. The 5-to-30-minute window in between is the worst spot, because the salt has started drawing moisture out but hasn't had time to reabsorb.

How to Grill Burgers

Pre Ground Beef is sold in 85%, 90%, 92%, and 95% lean blends. The blend you pick changes the cook and the bite.

For most cookouts, 85% or 90% wins on flavor. For weeknight family dinners or macro-tracking, 92% or 95% earns the spot.

85% Lean Ground Beef

85% lean is the classic burger blend. More fat means more flavor, more juiciness, more flare-up risk if you're not paying attention. The blend most steakhouse smashburgers and serious cookout burgers reach for.

90 and 92% Lean Ground Beef

Plenty of flavor, less fat to render, easier on the grates. Great for family weeknight burgers and meal prep.

95% Lean Ground Beef

Less forgiving on the grill (lean cooks fast and dries out faster), but the protein density is high (23g per 4 oz) and the calorie load is low. Best for steak salads, taco filling, or a leaner burger when you're watching macros.

If you're forming patties from Pre Ground Beef, follow these steps.

1. Open the package and place the ground beef in a large bowl. Resist the urge to overwork it.
2. Season with coarse salt and cracked pepper. Mix gently with your hands until just combined.
3. Divide into 4 to 6 equal portions, depending on size preference. About 5 to 6 oz per patty is the sweet spot.
4. Gently form each portion into a ball, then press flat into a patty about 1/2-inch thick. Make the patty slightly wider than your bun, since burgers shrink as they cook.
5. Press a small divot into the center of each patty with your thumbs. This prevents the burger from puffing up into a meatball during the cook.
6. Refrigerate the formed patties for 15 to 20 minutes before grilling. Cold patties hold their shape on the grill.

1. Build a two-zone fire and get the hot side hot.
2. Place patties on the hot side, divot-side up.
3. Sear undisturbed for 3 to 4 minutes until a real crust forms.

4. Flip once. Add cheese now if using.

5. Sear the second side for 2 to 3 more minutes for medium, or until internal temperature reads 155°F (160°F is safe; 155°F finishes at 160°F after rest).

6. Move to the cool side and close the lid for 30 seconds to melt the cheese.
7. Pull, rest 2 to 3 minutes, build the burger.

Pro tip: don't press the patty

Pressing the burger with your spatula sends all the juices into the fire, leaving you with a dry burger and a flare-up. The only time to touch the patty is when you're flipping it. Hands off otherwise.

Smashburgers are the exception to the no-press rule, but they require a different setup. Use a cast iron pan on the grill, not the grates directly. Roll Pre Ground Beef into a loose ball, drop it on the screaming-hot cast iron, and immediately smash flat with a heavy spatula or burger press. The press creates maximum surface contact with the pan, which gives you a deep, lacy crust that grates simply can't replicate. Cook 2 minutes on the smash side, flip, add cheese, 30 more seconds. Done.

How to Grill Burgers

Grilling beyond steaks and burgers

Skewers and kebabs

Cube Petite Sirloin, marinate, thread alongside vegetables, grill 2 to 3 minutes per side.

Kefta and kofta

Form Pre Ground Beef into oblong patties or torpedo shapes around skewers, season with cumin, coriander, paprika, and herbs, grill hot and fast. Serve with yogurt sauces, warm flatbread, and a chopped salad.

Use the cast iron on the grill

For meatballs: Drop a cast iron pan on the grill, brown Pre Ground Beef meatballs, simmer in marinara, top with parmesan. The smoke from the grill adds a flavor you can't get on the stove.

For cast iron pan-seared steak: When you want maximum crust, sear the steak in a hot cast iron pan on the grill instead of directly on the grates. This is the move for the cook who's paying attention to texture, contrast, and the difference between a good steak and a memorable one.

Rubs, marinades, and sauces

Some cookouts are weeknight dinners. Others are the kind where the grill is the centerpiece, the friends are coming over, and the food has to deliver. For those, build a board: sliced Ribeye and NY Strip fanned with chimichurri, a stack of smashburgers from Pre Ground Beef topped with caramelized onions, and a row of Petite Sirloin skewers with tzatziki. The flavor performance lives up to the upgrade. The cook becomes the moment.

Sauces

Chimichurri. The single best sauce on grass-fed beef. Bright, herby, garlicky, made for a sliced steak board. Grab the a Chimichurri recipe here.

Greek yogurt sauces. Tzatziki, harissa yogurt, and toum each add protein, probiotics, and bright flavor.

A-1 Steak Sauce: Extremely easy and classic, add worcestershire sauce, ketchup, and soy sauce. Grab the recipe here. Best with: Ribeye, NY Strip.

Rubs

Mix all ingredients together. Rub generously onto the meat 30 minutes before cooking, or sprinkle directly on the surface right before grilling.

Mexican Burger Rub: 2 tablespoons chili powder, 1 tablespoon chipotle pepper, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon coriander, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt.

Korean Spice Rub: 2 tablespoons Korean chili flakes (gochugaru), 1 tablespoon sesame seeds, 1 teaspoon coriander, 1/2 teaspoon freshly cracked pepper, 1/2 teaspoon salt.

Marinades

Combine all ingredients in a zip-top bag with the meat. Refrigerate at least 30 minutes, up to 24 hours. Pat the meat dry before grilling to prevent sugar from burning.

Sweet Sriracha Marinade: 2 tablespoons sriracha, 1 tablespoon honey, 1 tablespoon sesame oil, 1/2 tablespoon soy sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. Best with: Petite Sirloin.

Argentinian Marinade: 1 bulb of garlic (peeled and minced), zest and juice of 2 lemons, juice of 1 lime, juice of 1 orange, 1 tablespoon olive oil, 1/2 teaspoon oregano, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt. Best with: NY Strip, Petite Sirloin.

Grilling Safety Essentials

Separate raw and cooked. Two trays, two sets of utensils. Color-code if you're forgetful.
Clean grill, clean food. Heavy buildup on the grates can ignite. Scrape before and after every cook.
No lighter fluid. Lighter fluid leaves a chemical taste and the residue gets into your food. Use a chimney starter.
Manage flare-ups. Flames jumping up around your food are not searing. They're burning. Move the meat to the cooler side until the fat finishes dripping.
Cook ground beef to 160°F. Steaks can be cooked to lower internal temps because surface bacteria is what cooks. Ground beef has bacteria distributed throughout and needs 160°F to be safe. Pull at 155°F, rest will take it to 160°F.

The 7 most common grilling mistakes

Avoid these and you're already ahead of 90% of backyard grillers.

Putting cold steak on a hot grill. Pull the steak from the fridge 30 minutes before cooking. Cold meat hits hot grates and the outside cooks faster than the inside, which gives you a gray band of overcooked meat under the crust.
Skipping the rest. A 5-minute rest is non-negotiable. Slicing too early dumps all the juice on the cutting board.
Overcooking grass-fed beef. Lean cuts cook faster than grain-finished. Pull at 10°F below target, not 5°F.
Pressing the burger. All it does is squeeze the juices into the fire. Hands off until the flip.

No thermometer. The single most expensive mistake any griller makes. A $15 thermometer pays for itself the first time it saves a $40 ribeye.
Cluttering the grill. Crowded grates trap moisture and steam the meat instead of searing it. Leave space between every piece. Cook in batches if you have to.
Under-seasoning. Most home cooks under-salt. Use coarse salt, season heavily, and remember that most of it falls off during the cook. What sticks is what you taste.

Frequently Asked Questions

Best for thinner cuts (under 1.5 inches), or when you're cooking for a small group and want speed.

1. Pull steaks from the fridge 30 minutes before cooking. Pat dry. Season generously with coarse salt and cracked black pepper on both sides.
2. Build a two-zone fire and get the hot side hot.
3. Place steaks on the hot side. Sear 2 to 3 minutes per side until grill marks form and a crust develops.
4. Move steaks to the cooler side, close the lid, and cook until internal temperature is 10°F below your target.
5. Pull, rest under foil for 5 minutes, slice against the grain, serve.
Best for thicker cuts (1.5 inches or thicker), Filet Mignon, or any time you're cooking for a crowd and want to prep ahead.

The reverse sear is the technique serious home cooks reach for when they want true steakhouse-quality results: edge-to-edge medium-rare, a deep crust that only forms on a hot, dry surface, and total control over timing. It's nearly impossible to mess up. It's the move that turns a good griller into a great one.

1. Preheat the oven to 270°F (or use the cool side of a low-burning grill).
2. Pat steaks dry. Season generously with coarse salt and pepper.
3. Place steaks on a wire rack over a baking sheet. Bake until internal temperature is 10°F below target. About 20 to 30 minutes for medium-rare.
4. Pull steaks. Cover loosely with foil. (You can hold them in the fridge for up to 3 hours at this point if you're prepping for a crowd.)
5. Heat the grill to ripping hot.
6. Sear each side of the steak for 60 to 90 seconds until a deep crust forms.
7. Pull, rest 5 minutes, slice, serve.

The reverse sear gives you steakhouse-quality crust without overcooking the inside. It's also the friendliest method for entertaining, because you can do most of the work an hour before guests arrive.

Frequently Asked Questions

Pre Ground Beef is sold in 85%, 90%, 92%, and 95% lean blends. The blend you pick changes the cook and the bite.

For most cookouts, 85% or 90% wins on flavor. For weeknight family dinners or macro-tracking, 92% or 95% earns the spot.
85% lean is the classic burger blend. More fat means more flavor, more juiciness, more flare-up risk if you're not paying attention. The blend most steakhouse smashburgers and serious cookout burgers reach for.
Plenty of flavor, less fat to render, easier on the grates. Great for family weeknight burgers and meal prep.
Less forgiving on the grill (lean cooks fast and dries out faster), but the protein density is high (23g per 4 oz) and the calorie load is low. Best for steak salads, taco filling, or a leaner burger when you're watching macros.

Frequently Asked Questions

For a 1-inch steak over medium-high heat, plan on 3 to 4 minutes per side for medium-rare. Thicker cuts take longer. Use a thermometer rather than a timer for accuracy.
Medium-high (around 450 to 500°F at the grates) for searing steaks. Medium (around 350 to 400°F) for finishing or for thicker cuts that benefit from gentler heat. Medium-low (250 to 300°F) for the cool side of a two-zone setup.
Less fat. Fat insulates and slows the heat transfer to the protein, so grain-finished beef has more buffer before it overcooks. 100% Grass-Fed & Finished cuts are leaner, so the heat reaches the center faster. The fix: medium heat instead of high, and pull 10°F early instead of 5°F.
Hot grates, dry meat, and patience. Pat the steak dry. Get the grates ripping hot. Place the steak on the grates and don't move it for at least 90 seconds. The grill marks form when the meat sears against a hot, oiled surface. Moving it too soon disrupts the contact.
A two-zone fire is the answer. Sear over the hot side, but the moment fat starts dripping into the flames, move the steak to the cool side. Also, keep the grates clean (built-up grease causes flare-ups), and avoid sugary marinades on the hot side.
Yes, and they're delicious. The vacuum-sealed Pre packaging freezes beautifully. Move steaks to the fridge 24 hours before grilling, or use a cold-water bath for a faster thaw. Skip the microwave, which starts to cook the edges.
5 minutes minimum, 10 minutes for thicker cuts. Tent loosely with foil. Resting allows the juices to redistribute through the meat instead of running out the moment you cut into it.
Strong woods (hickory, mesquite, oak) for big flavor on rich cuts like ribeye and brisket. Medium woods (cherry, apple, pecan) for steaks and burgers where you want smoke without overpowering.
Both. Oil the grates with a paper towel dipped in high-heat oil right before the steak goes on, to prevent sticking. Brush the steak lightly with olive oil right before salting if you want extra crust insurance. Don't overdo it; too much oil causes flare-ups.
Use a thermometer. Insert it into the side of the patty, not the top, until the tip reaches the center. Pull at 155°F, rest, the burger will hit 160°F (the safe temperature for ground beef).
Either 40 minutes or more before cooking, or right before cooking. The 5-to-30-minute window is the worst spot, because the salt has started drawing out moisture but hasn't had time to reabsorb. For best results, salt heavily 1 hour before cooking and let the steak rest at room temperature.

GLP-1 medications can change lives — but protein still has to show up. 💊 Muscle loss is a real risk without adequate protein intake. Swipe to understand why Pre beef fits perfectly into a GLP-1 lifestyle. #GLP1 #GLP1Support #ProteinFirst #PreBeef #CleanEating

Sources: NEJM GLP-1 clinical trials; ISSN protein recommendations for weight loss. This graphic is educational and not medical advice.

TODAY IS THE HOLIDAY WE CELEBRATE. 🍔🍔 National Beef Burger Day and Pre ground beef were made for each other. #NationalBeefBurgerDay #PreBeef #GroundBeef #BurgerDay #SmashBurger

Ribeye on greens. 🥩🌱 Pre Ribeye + @yourtaylorfarms. Sometimes the best meals are the simplest ones. Recipe in bio. #SteakSalad #PreBeef #Ribeye #Microgreens #CleanEats

Clean eating doesn't have to be complicated. 🥩 At Pre, it means one ingredient: beef. Grass-fed, grass-finished, humanely raised, and curated against the highest standard in the industry. No fillers. No shortcuts. No fine print. #CleanEating #RealFood #PreBeef #WholeIngredients

Maybe the easiest dish to feed a crowd. These cheeseburger sliders will fly off the plate, so be prepared to make a ton! This recipe from @byrachelp over at thekitchn uses Pre 92% Lean Ground Beef and is an absolute hit!

Cookout season is officially open. 🥗 Add some Pre 95% lean ground beef patties to your favorite potato salad. Your summer sides deserve the same standard as your protein. #CookoutSeason #PreBeef #GroundBeef #PotatoSalad #SummerEats

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}