Dry-Heat Methods
Roast large tender cuts of beef. Roasting refers to cooking meat without added liquid. It's the gentlest dry-heat method, perfect for roasts from the rib and loin (and a few cuts from the chuck and round, too).

Saute small tender cuts. Saute quickly on the stove over direct, intense heat. Sauteing best suits small pieces of any tender cut like sirloin, tenderloin, or top blade steak.

Grill or broil small tender cuts. Grill on a rack with the heat source below the food; broil on a rack with the heat source above the food. These methods are best for relatively small tender cuts like rib, loin, or flank steak.

Moist-Heat Methods
Braise large tough cuts of beef. Sear the meat to crusty dark brown, then add a small amount of liquid. Cover the pan, and cook it low and slow on the stove or in the oven until the meat is fork-tender.

Because boiling water can't rise above 212 degrees, braising ensures steady, gentle heat. Pot roast and short ribs are classic examples of braised meats.

Stew small tough cuts of beef. Stewing is similar to braising, but with more liquid and smaller pieces of meat. Chunks of beef are browned very well, a few at a time, and then covered completely with seasoned liquid in a pot. The liquid regulates the cooking temperature of the meat and forms the sauce.