Cuts: Shank (Osso Bucco)
Cooking: Generously dust with salt and any other desired seasoning. Over high heat, using a heavy bottom roasting pan, sear until golden brown using a neutral oil. Remove meat from pan when brown and pour away excess fat. Add desired vegetables and sauté until golden brown. Deglazed the pan with a flavored liquid, such as wine, and return beef to pan. Add stock until the liquid is halfway up the product. Bring to a simmer, cover, and place into a 350 degree oven and braise until fork tender.
Cuts: Chops, Sirloin
Cooking: Generously dust with salt and any other desired seasoning. Pre heat your gill on HIGH heat with lid closed until thermometer reads 350 degrees. Rub meat with olive oil. Turn heat on the grill down to medium high. Place meat in the hot spots on the grill at a 45 degree angle. Hot spots can be located generally by a different coloration on the grates of your grill. They will be lighter color than the rest of the grates. Doneness determines how long the meat is on each side. Turn steak 45 degrees halfway through each sides cooking time. This will give you meat that restaurant style crosshatching. When flipping make sure to place in a different hot spot on your grill, at a 45 degree angle, as the spot where it was is now cold.
Cuts:Scallopini, Chops, Sirloin
Cooking: Generously dust with salt and any other desired seasoning. Preheat heavy bottom sauté pan over high heat using enough neutral oil to coat the bottom of the pan. When the oil is hot add the meat carefully, laying it away from you as to not splash yourself. Sear until a hard golden brown on both sides. Place entire pan in the oven and continue to cook until desired doneness. Remove the meat from the pan and let rest 5-10 minutes depending on size.
For Scaloppini use a larger amount of oil, just enough to give you an even layer on the bottom of your pan. Dredge the cutlets first in flour, shaking off excess. Lay the cutlets in oil cooking until golden brown on both sides. Remove and place onto paper towels to soak up excess oil.