Meat to be grilled is placed on a rack, allowing any fat or juices to run out during cooking. Meat to be fried remains in contact with any escaped juices.

For both grilling and frying it is important to have the grill or pan very hot before staring to cook, and then turn the heat down as necessary.
 
Before cooking, brush the meat to be grilled with a little oil or add oil to the preheated pan if frying.

Meat to be stir fried is cut into smaller cubes or strips. Marinate (optional)and cook very quickly (often in a Wok) with sliced vegetables. When cooked, add ingredients like soy sauce/balsamic vinegar/wine/sherry/creme fraiche and heat through. Serve with noodles, pasta or rice.

The fillet is often cut and shaped into small rounds, known as Tournedos. A slice from the sirloin or rump is called an Entrecote. Porterhouse steak is cut from the thick end of the sirloin, and a thin slice from the upper part of the sirloin is a Minute steak.