Recommended Methods for Preparing Beef Cuts

    Steaks:

    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.

    Roasts:

    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

    Miscellaneous:

    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.