Low & Slow is best, especially if it is a cheaper or lower quality grade. Once fully thawed — it doesn’t have to be at room temp — roast slowly in a 200F oven until the internal temp is 120F, then sear for a minute on each side in Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)