With beef, always take it off before you believe it to be "cooked". I am ALWAYS the bbq'er, people invite me to their bbq's and ask me to cook.
Temperature: Low and slow wins the race (especially if you bbq). High temperatures cook the outside prematurely, and gives a slight burned taste which overrides other flavors (will hit in a bit) you've added to the meat. Low heat allows the inside to cook while keeping in as much juice as possible. As stated searing does not lock in juices.
Flavorings: With red meats you really can't go very wrong with spices. Rosemary, garlic, olive oil (just a bit), oregano, sage, and lots of salt and black pepper are simply amazing. If you are cooking on a bbq don't waste your time on a gas grill, get some mesquite an smoke it up (I cook on the top rack, not the bottom). There's a trick that not many people know, is if you have lots of rosemary, you can toss it into the grill and it will add a rosemary flavor (and smell) to the smoke while it cooks.
If you plan to pan fry I suggest going with different sauces. Standard brown gravy can equal the best chefs if you grill onions, mushrooms, and load it up with salt and pepper. Truffles (if you can afford), or truffle extract will add that certain something that blows others away.
Look up Bulgogi (
http://www.asianonlinerecipes.com/on...a/bulgogi.php0) if you want to try something different that you, and others will be blown away with. It's Korean, extremely easy to make, and tastes amazing.
Theres infinate ways and tips for cooking beef, I suggest asking guys at the next bbq, your mother, and/or cookbooks. Good luck!