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A top round roast beef cooks best in a hot oven, then low and slow, until it reaches 145°F inside and rests so the slices stay juicy and tender.

To cook a swordfish steak, season a thick cut, sear or grill it over medium heat, and cook to 145°F until the flesh turns opaque and juicy.

To cook trout, season a fresh fillet or whole fish, then pan-sear, bake, or grill it until the flesh flakes and reaches 145°F inside.

For tender tri tip, sear the roast hot, then cook it gently to medium-rare and slice thinly against the grain.

Season, sear, then roast tri-tip at high heat until it reaches about 130–135°F inside, then rest before slicing against the grain.

To cook a tri tip steak, sear it hot, finish to 130–145°F in grill, oven, or pan, then rest and slice thinly across the grain.

For Instant Pot roast, sear, add 1 cup liquid, cook on High 45–60 minutes by size, then natural release 10–20 minutes and verify safe meat temps.

For crock pot roast, season well, add a little liquid, and cook low and slow until the meat reaches safe doneness and pulls apart easily.

To cook a roast on the grill, sear it hot, then finish over gentle indirect heat until it reaches a safe internal temperature.

To cook a salmon fillet, season it, sear it in a hot pan, then finish in the oven until it flakes and reaches 145°F in the thickest part.