Start by taking your beef cut and letting it come to room temperature for about 20-30 minutes. This helps the meat cook more evenly. While you’re waiting, season the beef generously with salt, pepper, and your choice of herbs (like rosemary or thyme). If you’re using garlic or onion, chop them finely.

Whether you're pan-searing or grilling, get your cooking surface nice and hot. For pan-searing, add a tablespoon of olive oil to a heavy skillet (preferably cast iron) and heat it over medium-high heat. If you're grilling, preheat your grill to medium-high.

Once the pan or grill is hot, place your beef in the center. Don’t overcrowd the pan—this will ensure you get a beautiful sear. For a medium-rare steak, cook each side for about 3-4 minutes. For thicker cuts, like a roast, you may need to cook it longer. Be sure to check the internal temperature with a meat thermometer (130°F for medium-rare, 145°F for medium).

While the beef is resting (it’s important to let it rest for 5-10 minutes after cooking), return the pan to the heat and sauté your onions and garlic in the residual beef juices. This adds incredible flavor to your dish. If needed, add a splash of broth or stock to deglaze the pan and scrape up any flavorful bits.

If you’re adding vegetables, toss them in and let them cook in the same pan or grill. For roasted potatoes or carrots, you can roast them alongside the beef at a moderate temperature for about 25-30 minutes, depending on the size of the vegetables. If you're sautéing vegetables, cook them until they're tender and nicely caramelized.

Once the beef has rested and your vegetables are ready, slice the beef against the grain for maximum tenderness. Serve with your sautéed veggies or roasted potatoes, and drizzle the pan sauce over the top for added richness.