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Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high. The best technique for flank steak is to grill it quickly at a high temperature. Marinating the meat first can help prevent it from drying out, but avoiding overcooking really is the best prevention. When you're ready to serve it, remember to slice this steak thinly against the grain so it isn't chewy. The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise. More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare.
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