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To cook a round steak, brown it, then braise or slow cook with liquid until tender, or marinate thin slices and grill to medium doneness.

Yes, you can grill a pork roast with steady indirect heat and finish when the roast hits 145°F, then rest 3 minutes for juicy slices.

Roast a pork sirloin tip roast at 325°F until it reaches 145°F inside, rest 3 minutes; sear first for crust, season simply, slice across the grain.

For a pork shoulder picnic roast, cook low and slow to 195–205°F for shredding, or 145°F with a 3-minute rest for slicing.

To cook a raw lobster tail, thaw, prep, and heat until the meat turns opaque and hits 145°F (63°C) for safe, tender results.

For grilled potatoes with tender centers and crisp edges, parboil, oil, and cook over medium-high heat; foil packets and whole indirect bakes work too.

For a medium-well prime rib roast, cook low and slow, then sear, and finish when the center reads 150–155°F after a short rest.

Pork tenderloin cooks best on low heat until 145°F, then rests 3 minutes for juicy slices from your slow cooker.

For pork steak, sear in a hot pan, then finish to 145°F with a 3-minute rest; shoulder cuts turn tender with a slow braise or grill-then-baste.

Porketta cooks best dry-brined, started hot for skin, then roasted at 300°F to 145°F internal with a 3-minute rest.