It can also be cooked in steaks for frying or grilling, 1 to 4 minutes on each side, depending on the thickness and taste of each.

For a roast count 12 to 15 minutes of cooking time per pound.

It is also suitable for preparing carpaccios.

Steaks or roasts, remember not to cook them straight out of the refrigerator: let them sit at room temperature for a while to avoid a thermal shock during cooking that could contract the muscle fibres and harden the meat. Similarly, a slight resting time under a sheet of aluminium foil will allow the meat to relax, the heat to distribute itself evenly resulting in an even more tender meat.

For a steak, ask for the thickest part of the underside of the steak, the pear, whiting or spider, which is very tasty. The first two slices of the slice are often prepared in "tournedos" style. For a roast beef, ask for the slice that is wrapped in a wrap and tied. Ask the butcher for a beef bard, preferably a pork bard. Beef bard gives a taste, aroma and flavour of beef fat that you wouldn't find otherwise. Try it at least once.

For a beef with string, a fondue bourguignonne or Chinese fondue, an exotic dish based on beef strips, ask for pear or whiting. Count 150 g per person for a steak, 200 g for a roast beef.
Preservation tips

If a steak can only be stored in the refrigerator for a day or two, a roast can wait two to three days in the coldest part of the refrigerator.