Tips, tricks, and helpful hints:

• Room Temperature Theory: There are many recipes which indicate beef should be brought to room temperature prior to roasting or grilling. This is up for debate it seems. 

• Let it Rest: If a recipe calls to take it out of the oven or grill and let it rest, let it rest, take the extra time as a roast's internal temperature will rise about 10 degrees while it is resting.  The natural juices will also be absorbed back into the meat's fibers and the outside will dry slightly, creating a better crust. 

• Browning:  For browning the beef, never skip the step which says "pat dry with a paper towel".  Moist beef doesn't brown well at all.

• Slicing Beef: It isn't always the cut of beef you use but how you slice it makes the difference.  Always slice beef against the grain when serving to create an even more tender bite.

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