Larger or thicker pieces are best for roasting. Although it takes longer, roasting is the simplest method because it requires less attention. It is a dry-heat method and uses a preheated oven. First you cook the beef at a very high temperature, to form a crust, then you turn down the heat. Roasting can look deceivingly simple, but juggling with cooking time and temperature can be a form of art. The trick is to roast the beef without drying it. Tying the steak in a compact form helps it avoid drying. The basic elements do not change, though: you put a steak, uncovered, in the oven, at 250 °C to 300 °C, and leave it there until done as you like it.