In cooking up a piece of beef, it is, of course, best to at least loosely adhere to a recipe. Yet there is a general guideline with regard to beef. Cook steak as fast as you can and cook a roast as slow as you can. As incongruous as these rules seem, they works.

A slow cooked steak will yield something akin to the soles of the army boots your great-grandfather wore in the trenches during the First World War. Whether on a grill or on the stove top, cook the steak on at least medium-high and heat it as thoroughly as possible without over-burning the outside.

A roast in the oven at 375 degrees needs to cook at least three hours; five is good and more even better. The only reason to stop cooking a roast is because a lynch mob will likely be coming after you if you do not soon produce a meal. Of course, there must be a point at which a roast will dry out...I have never had the patience to find out when that point is. Click next page for a good slow cooked roast recipe:

Here's the Beef:
Beef
-Beef Pot Pie
Picking out Beef
-Grilled Steak
Preparation
-Six Hour Stew
Safe Handling
When to Cook Beef
-Roast Beast
Vegetarianism
-Gravy
-Stroganoff
Poor Man's Meat
-Meat Loaf
-Roast Steak
An Irish Reverie
-Shepherds Pie