Question: How are the more tender cuts cooked?
About the article "Steak", section "Beefsteak".

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A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers.
Beefsteaks are usually grilled, pan-fried, or broiled.
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf."
cube steak). 
The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("e.g."
cube steak).
Steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.
Beef, unlike certain other meats, does not need to be cooked through.
Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.
Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée.
Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender.
Beef, pork, chicken or any other meat can be used in its preparation.
Fattier meats such as fatty cuts of beef and pork, chicken, squirrel, rabbit, turkey necks, wild pig, and duck lend themselves more easily to the making of the gravy, while other leaner meats such as venison and lean cuts of beef and pork are more difficult.
This problem is solved by the addition of sausage such as andouille or cured pork tasso to the dish during the browning or smothering process.
Often the meat is cooked with the Cajun Holy trinity, a mirepoix variant of onions, bell peppers, and celery in roughly equal quantities, although other vegetables can also be used.
Originally a dish favored by farmers and laborers, it is now often served in local plate lunch houses.
"Raised on Rice and Gravy", a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses and its enduring popularity in Acadiana cuisine.
Abbeville native Bobby Charles' Rice 'N' Gravy Records is named for the popular dish.
Acadian Village in Lafayette is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council. 
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In American South cuisine.
Spare ribs have also become popular in the American South.
They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce.
American butchers prepare two cuts: Pork spare ribs are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine.
Spare ribs are flatter than the curved back ribs and contain more bone than meat.
There is also quite a bit of fat which can make the ribs more tender than baby back ribs.
*St. Louis Cut ribs are spare ribs where the sternum bone, cartilage, and the surrounding meat known as the rib tips have been removed.
St. Louis Cut rib racks are almost rectangular.
Beef spare ribs are taken from the belly side of the cattle's rib cage above the sternum (breast bone).
Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts, and are cut from the prime rib rump, of which the thicker boneless part becomes the ribeye steak, and the upper tips of the ribs are then cut off and become short ribs.