A real simple beef roast!

I was real excited to find this amazing recipe to cook a lean roast, such as sirloin tip, rump, or eye of    
 round roasts. It is so simple. This is not for chuck or pot roasts, which should be cooked low and slow.

Take your roast out of the refrigerator ahead of time and let it come to room temp (this is important)
Heat your oven to 500 degrees. Yes, 500
         Rub your roast all over with a pasty mixture of oil, salt, pepper and your herbs or spices
         of choice. I like rosemary and garlic.
              Place the roast on a rack (fat side up if there is any) in a roasting pan.
Once the oven is preheated, let it "steep" for another 20 minutes, then quickly place the roasting pan
in the oven, closing it back up quickly so as not to lose much heat, Now start timing.
10 minutes for every pound of meat in there. So a 3 lb roast takes 30 minutes.
Now is a good time to start making some roasted garlic smashed potatoes and green beans or broccoli.
When 30 minutes is up, WITHOUT opening the oven door, just turn the oven off and let it sit in there
for another 10 minutes for each pound, so another 30 minutes for a 3 lb roast. This will be rare in the
center, for just slightly more done add another 1 minute per lb, but no more.
When that time is up you can open the oven door, remove from the oven and cover or tent the roast for
another 5 minutes per pound minimum before slicing.
                 You will find it to be cooked on the rare side of medium.
STEAK !  Rule#1 Use a good instant read thermometer to test for doneness
Make your grass fed beef steaks as tender and delicious as possible.
Take them out of the refrigerator early and let them come to room temperature.
They can sit in the package all day in the sink or where ever, it's okay.

Now a couple hours before you're going to eat, put those steaks on a rack in a baking
pan or sheet after rubbing a little salt and pepper or other seasoning on there.
Set your oven to it's lowest setting and once it reaches that temp shut the oven off, then
quickly put the pan in the oven and shut the door right away to avoid letting out heat.
Let your steaks sit in that oven for one to one and a half hours. Now is a good time
to prepare your side dishes. During this time the steaks will dry down a little and
      super concentration of flavor and tenderization will be happening.
Now, will you cook it on a grill, in a cast iron fry pan, or under the broiler?

The grill would be my first choice. Get your grill super hot and drop your steaks on it.
Cook until a nice crust forms and flip it over, about three minutes on that first side.
Continue to cook to desired doneness on the second side, but better rare than well.
Well done ruins a steak, and if it's too rare you can always cook it a little more.
  It's good to tent your steaks for a few minutes before cutting into them also.

The cast iron fry pan on the stove top is my second choice.
Get that pan smoking hot and drop your steaks in there.
  Cook the same as on the grill otherwise.

And finally if you must, use the broiler. I'm not very good at this, but the same principle
applies here. Preheat that broiler, get the meat close to crust it, flip it over and finish
         then tent for a few minutes. Don't overcook it or you ruin it.