Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking.
Pro tip 2: Don't thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/
Pro tip 3: Try sous-vide! All Crowd Cow meat is shipped in sous-vide ready vacuum sealed packages. http://www.chefsteps.com/activities/sous-vide-steak
Different cuts have very different properties. Some cuts need a longer cooking time or higher heat to bring out their best. Here's a place to start for each of the different cuts of meat we sent out...
Top Round, Bottom Round, Eye of Round
New York Strip Steak
Your beef comes packaged with dry ice so that it can remain frozen in transit. Dry ice is dangerously cold! Don't touch it with your bare hands.
Please read this article that explains how best to dispose of any remaining dry ice you may find in your package: http://www.apartmenttherapy.com/how-to-dispose-of-dry-ice-72457
If you're adventurous, try your hand at some fun recipes or make some fog to set a special ambiance for your meal.
Making Ice Cream with Dry Ice
Dry Ice Fog