Originally Posted by no mayonnaise
even better to dry brine them. I vote pan roast like Andy said.
Regarding the pan roasting method, I've seen some recipes that call for browning both sides then moving into a 425 oven to finish, and others that call for similar but to transfer to a baking sheet that has been heating in the oven (rather than placing the whole pan in the oven). Would either one make any significant difference or is one better than the other?
Also, what is dry brining? How is that different than a rub?