It depends whether roasts or steaks.

For Roasts, I use dry rub of choice, use Cajun injector, also insert garlic cloves, let marinate for up to 24 hrs, take out of container or clean garbage bag, pat dry, deep fry it in peanut oil just like doing a turkey.

For steaks, cut into small medallions, rub EVOO on them both sides, garlic salt and pepper, lightly flour, put in hot cast iron skillet with olive oil, crisp one side, flip it over, cook until just above rare to med rare. Goes good with garlic smashed potatoes or rice or anything you want. Time cooking is dependant on thickness of medallions.