Tenderloin - grill, broil or panfry
T-Bone Steaks - grill, broil or panfry
Rib Eye - grill, broil or panfry
New York - grill, broil or panfry
Top Sirloin - grill, broil or panfry or sear and finish in slow oven (recipe here); can also be used for a quick cooking stew, fajitas, stir-fry etc.
Petite Sirloin - sear and finish in slow oven (recipe here) or marinate and grill, broil or panfry
Flat Iron - grill, broil or panfry
Flank Steak - marinate, grill/broil, and slice thin
Skirt Steak - marinate, grill/broil, and slice thin (Skirt Steak Fajita recipe here)
Ranch (Chuck) Steaks - marinate, grill/broil, and slice thin; can also be braised
Hanger Steak - this cut (only one per animal) is good when marinated. You may want to try this customer recommended Hanger Steak recipe.
Cube Steak - mechanical tenderaztion reduces the need to braise these less tender steaks. You may want to try this customer recommended Cube Steak Recipe.
Top Sirloin (Butt) Roast - oven roast (bake @ 50 degrees lower than cookbook says
Sirloin Tip - oven roast (bake @ 50 degrees lower than cookbook says) or grill with indirect heat
Eye of Round - oven roast (bake @ 50 degrees lower than cookbook says) or braise. Ideally suited to situations where little fat and connective tissues are best. French Dip recipe
London Broil - marinate, grill or broil, and slice thin (recipe here). Also well suited to being cut up and used where lean pieces of beef are to be braised like in a Beef Tips & Gravy recipe
Tri Tip - grill or broil, and slice thin
Chuck Roast - a standard pot roast cut, braise with moist heat
Brisket - moist heat (recipe here) or slow smoking
Short Ribs - moist heat, or broil to reduce fat followed by moist heat (can be crisped in oven if desired). Also good marinated and grilled (recipe here)
Soup Bones (Beef Shank Cross-cuts) - great for stew/soup but requires long slow cooking in moisture (Beef Barley Soup recipe)
Stew - braise- this cut is better with a longer cooking time; use more tender cut for short cooking recipes
Fajita Strips - braise or cook to medium rare over dry heat, often better marinated first (recipe idea here)
Kabob - best marinated and grilled or pan fried (kabob recipe here) or braise
Boneless Short Ribs (Country Style Ribs) - best marinated and grilled or braised
Braising is cooking the meat with a liquid, usually in a covered pot. This includes using a crock pot.