Cooking Methods
The first step is deciding on a cooking method.  There are basically two categories that cooking methods fall into – moist heat or dry heat.   The one you choose will be dependent upon the cut you are using.  Different cuts need to by treated differently to bring out their best flavor and tenderness. 
Click here for a chart to decide how to cook your particular cut.

Here are explanatiosn of the basic methods:

Braising
Definition: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts. More...

Broiling
Definition: A quick dry-heat cooking method done in the oven using the broiler setting. Use for more tender cuts. Less tender cuts can be used if marinated. More...

Grilling
Definition: A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated. More...

Pan Broiling
Definition: A quick dry-heat cooking method using a pan on a stove top. No oil is used and the pan is uncovered. Use for thinner cuts. More...

Pan Frying
Definition: A quick dry-heat cooking method using a pan with a small amount of oil. No lid is used. Use for thinner cuts. Also called sauteing. More...

Roasting (Dry Roasting)
Definition: A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts. More...

Stewing
Definition: A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts. More...

Stir Frying
Definition: A quick dry-heat cooking method using a lightly oiled pan. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips. More...