Whatever meat you choose, grilling technique or personal style, it is always important to take care of these three basic conditions to achieve the ideal point of doneness.

1. Juice retention: Therefore, when the meat is sealed and exposed to a temperature between 170 and 200 degrees, a protective crust is formed that prevents the loss of juices.
2. Precise temperature: The thicker the cut, the lower the heat intensity should be. Thinner cuts should be cooked at a higher
   temperature/intensity.
3. Time:Thicker cuts should be exposed to lower heat and for a longer time than thin cuts, this is to avoid uncooked or dry
   parts.

Taking care of these details will help you to achieve the perfect roast beef without worry.

Source: trucosparrilleros.wordpress.com