wonder which brings out best taste in red meat ,low temp but long duration like slow cooker ,or high heat short duration like broil or frying or griddle ,or the third option ,pressure cooking ?

is over charcoal with wood chips, leaving the inside warm but nearly raw. It's a fact that the more carcinogens involved in cooking meat, the better it tastes.

I recommend getting a thin-walled roaster pan.Usually scorch/sear the outside first in a cast-iron pan.If ya wanna go simple and delicious, line the bottom of the roaster pan with leeks, then setyour roast or steaks on top. This doesn't need searing first,but some folks like to broil the top.Yum.

please explain why when put underneath leeks ,you don't miss the searing ?and how about when using a toaster oven ,can one duplicate the searing by having it on highest temperature at beginning ?

Hi, Starstern....

I wouldn't use a "toaster oven" at all, they catch fire!

Anyway, there are great broiled "steaks", with the fat all

crackling and blackened a bit, usually less than two inches thick.

A bigger piece of meat, a roast, or brisket, I'll usually

use the roaster pan, I used to choose a crock-pot out of laziness.

A layer of leeks, covering the whole bottom (leeks must be

well-washed of fine dust), I've found to come out way yummy!

If putting a lot of stew-vegetables, one gets stewed meat.

I'm not too picky about beef. I will eat it!

sometimes just the plain meat, in the roaster (don't overcook!)

is great! slice it off, make your homemade green chile coleslaw,

some good horseradish mayo, garlic aioli.

Green chile Beef Stew is probably my favorite, 'tatoes, carrots,

garlic and onions, sometimes shrooms.

I'm gettin' HONgry!