I don't cook roasts more than once a year, so was looking at Chowhound and google for instructions on cooking the 1.74 lb "Strip Roast" I purchased. The pictures all show larger roasts. These are cooked with the fat side up and sort of oval shaped with long side flat to the pan. My roast has a string and was laid on the package so it looked like an extra thick steak, which I guess, it really is. So... my roast is about 2.5" thick if you look at it that way. Question is. Should I lay it flat in the pan like if I were cooking a steak (sideways?") or should I stand it up and have a skinny roast 4" high with fat on top and 6" long and only 2.5" thick. I think I would want to slice it that way and am leaning in this direction.
I plan on searing the meat on all side in cast iron before roasting in oven.
I appreciate any input.