Steak & Beef Meal Prep

Steak in a weekly prep is a question of temperature, not just seasoning: it has to be cooked so it survives a second heating without turning grey. These menus show how that works in practice across sirloin, ribeye, NY strip and filet — rosemary and garlic roasts sliced against the grain, chimichurri and pomegranate sauces kept on the side, pinwheels stuffed and rolled for even reheating.