Other things to know:

1. Remove the roast from refrigerator 2 hours before roasting.
2. Never let the roast touch the metal while roasting. Sit on two flat bones, placed in bottom of pan (ask butcher for them), and use afterwards to make consomme.
3. A 5-to-6-pound roast needs 2 teaspoons salt, 1/4 teaspoon pepper.
4. On the best cuts of beef for roasting, you can expect 2 large or 3 medium servings from each pound of meat.

1. Pound thin slices of tough meat with a meat mallet to soften the fibers. Properly done, this corresponds to the "cubing" of steak.

2. Brush thin slices of meat with equal parts of mixed salad oil and lemon juice and let stand at least 30 minutes or overnight.

3. Cover large cuts of meat with buttermilk, refrigerate overnight, then drain.

4. Let meat stand overnight in a marinade made by heating, without boiling, equal parts of red wine and water with 1 sliced peeled onion, 1 peeled section of garlic (optional) and 1 teaspoon of pickling spices per pint. Use part or all of this marinade as the liquid in cooking the meat.
 

2) If desired, marinate the meat for one hour or more to tenderize and flavor it.  Flavor increases with longer marinating.

3) Season the meat with pepper, garlic or herbs before placing it on the grill.  Add salt after grilling because it will draw juices from meat during grilling.

4) Place steak on gas grill over medium heat or on charcoal grill over medium-high coals. Cook to desired doneness. For a juicier steak, turn meat only once and do not pierce with a fork.