Instructions: Place the beef on a preheated grill (preheat for at least 15 minutes) or over moderately hot wood or coals about 3-5 inches away from heat source. If cooking frozen steaks, place the rack 5-6 inches from heat source.

Grill until juices come through the uncooked top side (time depends on the thickness of the meat, the temperature of the heat source and desired degree of doneness).

Turn the beef using tongs or a spatula to avoid piercing the meat, and season the cooked side, if desired. Baste beef with marinade or sauce throughout cooking time, if desired.

Continue cooking until beef reaches desired degree of doneness.

Steps for Oven Roasting:
Place the roast fat side up on a rack in an uncovered, waterless pan. Season the roast, if desired.

Insert a meat thermometer so the bulb is centered in the roast but not touching fat or bone. Leave the thermometer in the meat during cooking. (A quick-read thermometer may be used to check the roast during cooking. Do not leave this type of thermometer in the meat during cooking.)

Roast at 300-325 F (350 F may be used for the ribeye roast or the tri tip roast and 350 or higher may be used for the tenderloin) to the desired degree of doneness.

Remove the roast from the oven, season and allow it to rest in a warm place for 15-20 minutes to allow for easier carving.

To carve the beef, slice the meat across the grain. The "grain" is the direction in which the muscle fibers run.

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