Hassles of cooking meat

One of the hardest issues I come in contact with when cooking is finding the right method to cook main part of the meal, the meat. There are so many things that go into making this decision with each meat. For example, when making a delicate fish such as salmon or tilapia you want it to be able to absorb all the flavors is being surrounded by as if you were cooking it stove-top but you don’t want to take the change of it sticking to the skillet and breaking. Or with steak, obviously amazing on the grill but you don’t want to fire up the grill every time you’re craving steak. Cooking it stove- top increases the risk of uneven cooking and cooking it in the oven raises the risk of overcooking it.  Or meats such as roast that take a lot of time to cook but time you don’t necessarily want to spend watching the food. Cooking it stove top is impossible unless you have about 4-5 hours of very little to do so that you can stay in the house while you’re stove is on cooking it. The ideal way of cooking these meats with longer cooking times, that are great boiled, is in a slow cooker, but not everyone owns a slow cooker. I personally have found myself at a constant struggle when trying to find the best cooking method for country style ribs. I’ve tried broiling, boiling, and pan searing it. My best results, as far as tenderness, was broiling, however, all the seasonings I used ended up in the juices and made a great gravy but the meat was pretty bland.