I will swear by this recipe for any steak, any cut, tenderize each side of the meat with a tenderizing tool, Jaccard or the round type of tenderizer is great (see links for these tools below.) Do Not use a meat mallet. I use a tenderizer religiously on both sides of the meat for every steak & every cut of meat I prepare. Then I rub down the steak with Olive oil, then a light dusting of Fiesta brand brisket rub on both sides & cracked pepper. NO SALT. That's it. Put it on a hot grill for about 3-5 minutes per side for med rare, 5-7 for medium (this is for thick cut steaks of at least 1 inch.) After that, in my opinion a steak is ruined if you cook it any longer than that.

Rump Roast I would get your dutch oven or good roasting pot with a lid that you plan to roast it in. Preheat the oven to 375. Get a burner on the stove top ready for the pot with a medium-high heat, if you have gas usually an 8 is good here. You will put just enough olive oil in the bottom of the pan to coat it & get it hot. I take the roast & will cut slits all over it & put slivers of garlic in it. Then pepper & brisket rub the entire outside. Then put the roast into the oiled pot to sear it on each side until it looks like a good steak sear. When you're done with that cover the roast with water, make sure the water covers the roast shake a little more brisket rub into the water & a little more pepper. Put it in the oven. You can also add some veggies here. I do carrots, parsnips, baby sweet potatoes & onions. You can even do brussels sprouts. Roast for about 2 hours until your roast is about 155-160. When it hits this temp take it out & let it rest for 15 minutes.

You've come to the right man :)

First and foremost, stick to grass-finished beef. Not all grass-fed beef is 100% grass fed; they often "finish" the cattle on grain to up the fat content.

According to the author of Steak (the book, and I'm not joking), the best cut is the strip loin. This author is OK with grain-finishing for the added flavor, but he's not paleo at all, just a flavor expert. He mentioned the tenderloin, rib eye, and porterhouse as good choices.

Any real cook knows that good steak should go unvarnished. Maybe a little lemon pepper, but a good cut of beef will blow your mind on it's own if you find one. Try local farmer's markets for Angus, Devon, or Hereford breeds. Wagyu is the best, but impossible to find grass fed.

Grilling is the way to go most of the time, but roasting can work well for large cuts. Grilling should be relatively quick, just to brown the outside and get those sexy grill lines. Don't cook it all the way through unless you're queasy with red meat. Roasting should be high heat for 15-30 minutes, then low heat until it's done (depends on type/size of cut, etc.).

Check out this podcast for more info: http://www.thelivinlowcarbshow.com/shownotes/2415/mark-schatzker-makes-the-perfect-steak-episode-402/

Buy a bottom round roast or other oven roast (ask the butcher, they love questions around here) take it home. Also get some stew meat.

Cut an onion, line the bottom of a crock pot with the slices. Rub the roast with salt, paprika, garlic and dry mustard.

Put roast on top of onion and turn it on low.

Leave it there for 3 to 4 hours or so (or until a meat timer with an alarm, which you should get, hits 125 to 130)

Take out, let it sit for a while and then slice with a serrated knife.

Add red wine or balsamic vinegar to the stuff left in the crock pot (about a cup) and about an equal amount of water. Add stew meat cook for a while (3 hours or so). You can toss in some carrots and celery at the beginning, or some frozen mushrooms. Some shredded cabbage is good in the last half hour, but be careful with slow cooking cruxiferious veggies cause they can give off sulfur compounds that taste nasty if cooked too long.

Vola, two easy beef dishes that can be cooked in a lazy afternoon and the stew freezes pretty well.