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Nikujaga, loosely translated as "meat and potatoes," is one of Japan's most beloved comfort dishes, a savory-sweet stew with deep roots in home cooking. Thinly sliced grass-fed ribeye simmers with Yukon gold potatoes, sweet onion, and carrots in a ginger-soy broth that's as warming as it is satisfying. Pre's ribeye, briefly frozen for easy slicing, delivers tender, flavorful ribbons of beef that soak up every bit of the broth. Total Time: 55 minutes (includes 20 minutes to freeze steak for slicing) Servings: 2 Nikujaga Ingredients 1 10-ounce Pre grass-fed ribeye steak, sliced very thin 2 tablespoons vegetable oil 1 medium sweet onion, halved lengthwise and sliced 1 large carrot, halved lengthwise and cut on the diagonal into 1-inch pieces 1 1/2 tablespoons of peeled fresh ginger, minced 1/4 cup dry white wine 1/2 pound Yukon gold potatoes, cut into 1-inch pieces 2 tablespoons packed brown sugar 1 1/2 cups low-sodium chicken broth 1/4 cup low-sodium soy sauce 1/2 teaspoon salt 1 cup snow peas 1 teaspoon furikake (Japanese seasoning), optional 2 scallions, green tops only, sliced thinly on the diagonal Instructions: Place ribeye in freezer for 20 minutes before slicing. (Why: a partially frozen steak firms up enough to slice paper-thin with ease.) Slice steak as thin as possible across the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.) Heat oil in a medium saucepan over medium-high heat until shimmering. Add nikujaga beef and cook, stirring often, about 2 minutes. Add onion, carrot, and ginger and cook, stirring, 2 minutes. Add wine and bring to a slow boil, scraping up any browned bits from the bottom of pan, until wine is almost fully evaporated. Add potatoes, brown sugar, broth, and soy sauce and stir to combine. Bring to a slow boil, then reduce heat and simmer, partially covered and stirring occasionally, until potatoes and carrots are tender, about 25 minutes. Add snow peas and cook 5 minutes. Taste and add salt if needed. Ladle into bowls and top with furikake, if using, and scallions. Serve immediately.

Earthy, meaty portobello caps serve as the perfect vessel for a savory filling of browned beef, wilted spinach, and sharp parmesan — a combination that feels indulgent without the heaviness. Pre's 95% lean ground beef brings rich flavor and enough fat to keep the filling moist and satisfying. Finished on the grill with a crisp breadcrumb crust, Grilled Stuffed Portobello Mushrooms make an impressive weeknight dinner or a show-stopping starter. Total Time: 45 minutes Servings: 4 Stuffed Portobello Ingredients 1 pound Pre 85% Lean Ground Beef or 95% Lean Ground Beef 4 large portobello mushroom caps, stems removed and reserved 2 cups of fresh spinach, roughly chopped 4 cloves of garlic, minced 1 small yellow onion, finely diced 1/2 cup grated mozzarella cheese ½ cup grated Parmesan cheese ¼ cup breadcrumbs 2 tablespoons olive oil, divided ½ teaspoon salt ¼ teaspoon black pepper Instructions: Preheat grill to medium-low heat, approximately 300º F. Remove the brown gills on the underside of the cap by scraping with a paring knife. Be careful to try to keep the edge of the mushroom intact, this will hold the beef mixture. Brush portobello caps inside and out with 1 tablespoon of olive oil and season with salt and pepper. Set aside. Heat remaining olive oil in a skillet over medium low heat. Add garlic and cook 1 minute until fragrant. (Why: briefly cooking garlic in fat blooms its flavor without burning.) Add onion and sauté 4–5 minutes until softened. Add spinach and saute until wilted, about 3 minutes. Remove from pan and set aside. Add Pre 95% Lean Ground Beef to the same skillet and cook, breaking apart, until browned throughout, about 7–8 minutes. Drain excess fat. Remove skillet from heat, add onion and spinach to beef mixture and stir gently until incorporated. Spoon filling evenly into portobello caps, pressing lightly to compact. Combine the remaining parmesan and breadcrumbs and sprinkle over stuffed portobello mushrooms. Place stuffed caps filling-side up on grill. Cover and cook 10–12 minutes until mushrooms are tender and topping is golden. Remove from grill and let rest 3 minutes before serving.

Make your own "A.1." steak sauce with just a few simple ingredients. Combine ketchup, soy sauce, Worcestershire sauce, and salt together and mix! It's that easy. Add this classic steak sauce to your favorite steak cut to make it even more delectable. Total Time: 15 min. Servings: 8–10 A.1. Steak Sauce Ingredients 1/3 cup Worcestershire sauce 1/3 cup ketchup 1 tablespoon low-sodium soy sauce 1 pinch of kosher salt Instructions Place all A.1. Steak Sauce ingredients in a jar with a tight-fitting lid. Shake vigorously until well blended. Store in refrigerator for up to two weeks.

A rich, smoky condiment that punches well above its ingredient count. Built on a mayonnaise base with BBQ sauce, brown sugar, and a smokehouse spice blend, this sauce layers sweet, savory, and smoky flavor into every bite. It pairs beautifully with burgers made from Pre's grass-fed ground beef, where the clean, beefy flavor gives the sauce something to work with. Make it ahead — the longer it sits, the better it gets. Total Time: 10 minutes (plus 1 hour chill time) Servings: 8 Smoky Burger Sauce Ingredients ½ cup mayonnaise ⅓ cup smoky BBQ sauce 1 tablespoon brown sugar 1 tablespoon Spice House Smokehouse Blend Instructions: Combine mayonnaise, BBQ sauce, brown sugar, and Smokehouse Blend in a small bowl and mix until smooth. Cover and refrigerate for at least 1 hour before serving the smoky burger sauce.

Chimichurri is the classic Argentine sauce that belongs on every grilled steak, and this version from renowned South American chef Francis Mallmann is the gold standard. The secret is salmuera -- a simple salt brine that does two things: distributes seasoning evenly throughout the sauce, and prevents the fresh parsley and oregano from browning in the refrigerator. Make it a day ahead so the flavors have time to deepen, and shake well before spooning over Pre grass-fed ribeye or New York strip. Recipe Developed by: Francis Mallmann Total Time: 20 minutes Servings: 6–8 Francis Mallmann's Chimichurri Ingredients 1 cup water 1 tablespoon coarse salt 1 head of garlic, separated into cloves and peeled 1 cup fresh flat-leaf parsley leaves, packed 1 cup fresh oregano leaves 2 teaspoons of crushed red pepper flakes 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil Instructions: Bring water to a boil in a small saucepan. Add salt and stir until dissolved. Remove from heat and allow to cool completely. Mince garlic very fine and place in a medium bowl. Mince parsley and oregano and add to garlic along with red pepper flakes. Whisk in red wine vinegar, then olive oil. Whisk in cooled saltwater. Transfer chimichurri to a jar with a tight-fitting lid and refrigerate. (Why: making chimichurri in advance allows the flavors to meld and the brine to preserve the herbs' bright green color.) Shake vigorously before serving.

A great burger sauce does more than add moisture — it adds character. This Onion-Bleu Burger Sauce brings together the sharp, salty funk of bleu cheese and the deep sweetness of slow-cooked caramelized onions into a creamy, spoonable condiment. It comes together in minutes and tastes like something that took much longer. Pair it with a Pre grass-fed patty for a burger that doesn't need anything else. Total Time: 20 minutes (10 minutes prep + 10 minutes rest) Servings: 6 Burger Sauce Ingredients ⅓ cup mayonnaise ¼ cup of crumbled bleu cheese, microwaved for 30 seconds until melted ¼ cup of caramelized onions ¼ teaspoon black pepper Instructions: Combine mayonnaise, melted bleu cheese, caramelized onions, and black pepper in a small bowl. Mix until blended, leaving some bleu cheese chunks intact for texture in the burger sauce. Let sauce rest for at least 10 minutes before serving.

Note: A food dehydrator is required for this recipe. Korean bulgogi is known for its balance of sweet, savory, and deeply umami flavors — this jerky captures all of that in a portable, high-protein snack. Thin slices of Pre Petite Sirloin are marinated in a blended sauce of Asian pear, soy, and sesame before spending hours in the dehydrator, emerging chewy, fragrant, and intensely seasoned. Pre's grass-fed petite sirloin is lean enough to dry evenly and clean enough to let the marinade take center stage. Total Time: 5 hours 20 minutes (plus optional overnight marinade) Servings: 6 Bulgogi Beef Jerky Ingredients 4 Pre Petite Sirloin steaks (2 packages) 1 cup soy sauce 1 Asian pear, cored and quartered 1/2 cup mirin 1/4 cup toasted sesame oil 3/4 cup honey 1 jalapeño, chopped 5 scallions, chopped 2 cloves of garlic 4 tablespoons ginger, grated Sesame seeds, for garnish Instructions: Place petite sirloins in freezer for 30 minutes. (Why: a partial freeze firms the meat, making it much easier to slice thin and uniformly.) Remove from freezer and slice as thin as possible — no more than 1/4 inch. Add soy sauce, Asian pear, mirin, sesame oil, honey, jalapeño, scallions, garlic, and ginger to a blender and purée until smooth. (Why: pureeing the Asian pear fully breaks it down, releasing enzymes that tenderize the Bulgogi Beef Jerky and help the marinade penetrate evenly.) Place sliced beef in a large bowl or zip-lock bag and pour marinade over. Gently massage marinade into meat. Cover and refrigerate at least 4 hours, or overnight for deeper flavor. (Why: acid and enzymes in the marinade continue breaking down surface proteins over time, improving tenderness and flavor absorption.) Lay each slice of marinated beef flat on dehydrator racks in a single layer and sprinkle tops with sesame seeds. Dehydrate at 165º F for 4 to 6 hours, checking periodically. If visible droplets of oil appear on the surface, gently pat jerky with a paper towel. Jerky will keep for about 1 month at room temperature or 2 months refrigerated.

Grilling the avocado is the move that sets this guacamole apart, adding a smoky depth that plain mashed avocado can’t match. Charred sweet onion and tomato join the avocado in the food processor with lime, cilantro, and hot sauce for a chunky, bright dip. Pre grass-fed ribeye brings the marbling and beefy richness to balance it all, and the steak and vegetables share the same grill, so dinner for two comes together in one go. Total Time: 45 minutes Servings: 2 Grilled Avocado Guacamole Ingredients For the Ribeye 1 12-ounce Pre grass-fed ribeye steak 1 teaspoon salt For the Grilled Avocado Guacamole 3 ripe avocados, halved, pits reserved ½ medium sweet onion, quartered 1 medium tomato, quartered ¼ cup cilantro, chopped 1 lime, juiced 2 teaspoons salt, divided 2 teaspoons hot sauce Cooking oil, for brushing and searing Instructions: 1. Remove ribeye from refrigerator and let sit 10 minutes. 2. Pat steak dry and season both sides with 1 teaspoon salt. 3. Preheat grill or cast iron skillet over medium-high heat. For cast iron, add 1 tablespoon cooking oil once the pan is hot. 4. Sear ribeye 4 to 5 minutes per side for medium-rare, until internal temperature reaches 125º F. 5. Transfer steak to a cutting board and rest 5 to 10 minutes. (Why: resting allows juices to redistribute, keeping the meat moist.) 6. Brush avocado, onion, and tomato with cooking oil and season with 1 teaspoon salt. 7. Grill, cut sides down, about 5 minutes. Flip onion and tomato to char on all sides, about 5 minutes more. 8. Scoop avocado flesh into bowl of a food processor. Trim cores or stems from onion and tomato and add to avocado. 9. Add cilantro, lime juice, remaining 1 teaspoon salt, and hot sauce. Pulse to combine into a chunky grilled avocado guacamole. 10. If not serving right away, press reserved pits into the guacamole to slow browning, removing before serving. 11. Slice ribeye against the grain and serve with grilled avocado guacamole. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

Egg rolls done right start with the filling — and a well-seasoned, high-quality ground beef makes all the difference. Pre's 95% lean grass-fed ground beef cooks up clean and flavorful, pairing naturally with toasted sesame, ginger, and a lime-dressed slaw that adds crunch and brightness in every bite. Wrapped in crispy fried wonton skins and served with sweet chili sauce, these Beef Egg Rolls work equally well as an appetizer or a weeknight dinner. Total Time: 40 minutes Servings: 4 –5 Beef Egg Roll Ingredients 1 pound Pre 95% Lean Ground Beef 20 wonton wrappers 1 bag pre-mixed cabbage slaw (purple cabbage, green cabbage, carrot) 4 scallions, 2 thinly sliced on a bias and 2 minced 1 2-inch piece of fresh ginger, grated and divided in half ¼ cup low-sodium soy sauce, divided in half 4 tablespoons toasted sesame oil, divided in half 1 lime, juiced 2 tablespoons sesame seeds 1 teaspoon fine sea salt, plus a pinch 1 egg, beaten Neutral oil for frying, such as avocado or vegetable oil Store-bought sweet chili or chili garlic sauce, for serving Instructions: In a large bowl, whisk together half the ginger, half the soy sauce, half the sesame oil, lime juice, and a pinch of salt to make slaw dressing. Toss cabbage slaw in dressing until well coated. Set aside for 10 minutes. (Why: resting allows the dressing to soften the cabbage slightly, making it easier to wrap and preventing the wrapper from tearing.) In a medium bowl, combine ground beef, 1 teaspoon salt, remaining ginger, remaining sesame oil, minced scallions, and remaining soy sauce. Mix until just combined. Heat a skillet over medium-high heat. Add beef mixture and cook, breaking apart, until browned throughout, about 7–8 minutes. Drain excess fat and let cool 5 minutes. (Why: cooling filling before wrapping prevents wonton wrappers from becoming soggy or tearing.) Combine cooled beef filling and marinated slaw in a large bowl and toss to mix evenly. Lay a wonton wrapper flat in a diamond orientation. Place 1 heaping tablespoon of beef egg roll filling in the center. Fold the bottom corner up over filling, then fold in both side corners. Roll tightly toward the top corner, brushing the final edge with beaten egg to seal. Repeat with remaining wrappers and filling. Add neutral oil to a heavy skillet or Dutch oven to a depth of 1 inch. Heat to 350º F over medium heat. Working in batches, fry beef egg rolls 2–3 minutes per side until deep golden brown. (Why: frying in batches keeps oil temperature stable, ensuring an even, crispy crust.) Transfer to a wire rack or paper towel-lined plate to drain. Serve garnished with sliced scallions and sesame seeds alongside sweet chili or chili garlic dipping sauce.

Summer stone fruit and seared beef are a combination that earns its place on any table. This salad pairs a cast iron-seared Pre New York Strip with grilled peaches, creamy burrata, and a pistachio-herb crumble over dressed mixed greens — all finished with a honey-rice wine vinaigrette. Pre’s grass-fed New York Strip brings bold, clean flavor that stands up to the sweetness of the peaches without overpowering the lighter elements. It’s a complete meal that moves easily from weeknight dinner to weekend entertaining. Total Time: 25 minutes Servings: 2–4 Grilled Peach Steak Salad Ingredients For the steak: 1 10-ounce Pre New York Strip steak Kosher salt For the dressing: ¼ cup rice wine vinegar 2 tablespoons honey, plus 1 tablespoon, divided 1 teaspoon salt ¼ teaspoon black pepper ⅓ cup good quality olive oil For the salad: 2 peaches, halved, pits removed Olive oil, for brushing 1 6-ounce package mixed greens 1 cup heirloom cherry or grape tomatoes, halved ½ English cucumber, peeled and cut into 1-inch dice 2 tablespoons fresh basil, stemmed and torn 2 tablespoons fresh tarragon, stemmed and torn ¼ cup shelled pistachios 1 8-ounce package burrata, torn into bite-sized pieces Flaky finishing salt, such as Maldon Crusty grilled bread, for serving Instructions: Remove steak from refrigerator and let sit at room temperature for 20 minutes. (Why: bringing meat closer to room temperature promotes more even cooking.) Pat steak dry on all sides. (Why: removing surface moisture helps develop a deeper, browned crust.) Season steak generously on all sides with kosher salt. Preheat grill to high heat. Add steak to grill and sear without moving for 3 to 4 minutes. Flip steak and grill on second side for 3 to 4 minutes, or until internal temperature reaches 125ºF for medium-rare. Remove steak from grill and let rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)\8. While steak rests, brush peach halves all over with olive oil. Grill peaches on same grill over medium heat, turning occasionally, for 6 to 8 minutes. Set peaches aside to cool, then slice each half into 4 to 5 slivers, keeping skin intact if possible. Combine vinegar, 2 tablespoons honey, salt, and pepper in a jar with a tight-fitting lid and shake well. Add olive oil to jar and shake again until emulsified. Place pistachios, basil, and tarragon in a food processor and pulse until finely chopped. Place greens in a large bowl and toss with enough dressing to lightly coat. Add tomatoes, cucumbers, sliced peaches, and pistachio-herb mix, reserving about 2 tablespoons of the pistachio-herb mix to finish. Add more dressing if needed. Slice steak against the grain and arrange over dressed salad. (Why: cutting across muscle fibers shortens them, making each bite more tender.) Top with reserved pistachio-herb mix and torn burrata. Finish with flaky salt and a drizzle of remaining 1 tablespoon honey. Serve immediately with grilled bread.

Potato salad gets a serious upgrade with the addition of lean ground beef — turning a classic side into a satisfying, protein-packed meal. Pre's 92% lean ground beef keeps things light without sacrificing richness, while cornichons, pickled red onions, and fresh dill bring the bright, briny contrast the dish needs. It's the kind of recipe that works as well for weeknight dinners as it does straight from the fridge the next day. Total Time: 45 minutes Servings: 4 Ground Beef Potato Salad Ingredients 1 pound Pre 92% Lean Ground Beef 1½ pounds of baby Yukon Gold potatoes, halved 1 tablespoon vegetable oil ¼ cup mayonnaise 5 cornichons, roughly chopped 2 teaspoons cornichon brine ½ teaspoon salt Freshly ground black pepper, to taste 4 tablespoons of pickled red onions 2 tablespoons of fresh dill, chopped, plus more for garnish Instructions: Cook halved potatoes in salted boiling water for 15 minutes, until just tender. While potatoes cook, heat vegetable oil in a cast iron skillet over medium-high heat. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.) Add ground beef and cook thoroughly until browned, breaking up with a wooden spoon, about 8–10 minutes. Transfer browned ground beef to a bowl and place in refrigerator to cool. Drain potatoes, transfer to a separate bowl, and refrigerate for 10 minutes to cool. In a large bowl, whisk together mayonnaise, cornichon brine, salt, and a large pinch of freshly ground black pepper. Add cooled ground beef potato salad components — beef, potatoes, cornichons, pickled red onions, and dill — to the bowl with dressing. Mix gently to combine, taking care not to break potatoes. Transfer to a serving bowl and top with extra dill and additional black pepper.

A bold, steakhouse-worthy sauce, this Blue Cheese and Caramelized Onion Steak Sauce layers the sharp, creamy depth of melted blue cheese with the low-and-slow sweetness of caramelized onions. It comes together quickly on the stovetop and drapes beautifully over a seared Pre New York Strip, turning a weeknight dinner into something worth lingering over. Total Time: 30 minutes Servings: 2–4 Blue Cheese Steak Sauce Ingredients 1 Pre New York Strip steak (suggested pairing) 1 large yellow onion, thinly sliced 1 tablespoon unsalted butter 1 tablespoon olive oil 1/2 cup heavy cream 1/2 cup beef stock 7 ounces crumbled blue cheese Instructions: Heat butter and olive oil in a skillet over medium-low heat. Add onion and cook, stirring occasionally, until deeply golden and soft, about 25 to 30 minutes. Remove onions from pan and set aside. In a small saucepan, heat heavy cream over medium-low heat, being careful not to scald it. Stir in beef stock, then add blue cheese, stirring until cheese has melted and blue cheese steak sauce is smooth, about 5 minutes. Reduce heat to low and continue to stir until sauce thickens slightly, about 3 to 5 more minutes. Reserve a portion of caramelized onions for topping, then fold the remainder into the sauce and stir to combine. Drizzle blue cheese steak sauce over prepared steak and top with reserved onions. Sauce will keep for 2 weeks in an airtight container in the refrigerator. Rewarm over low heat before serving.