preparing different cuts of beef for cooking

Okay, so I've got one of the roasts ready to go in the freezer, the bigger one. I've carved out three excessively fat steaks that I'm gonna cook tonight on a skillet, because I want that heat to be even and to have better control over cooking these. So I'm about to rub some garlic salt, onion powder, some oregano, some salt, some pepper, a lot of pepper into this and let it sit. Sit for about an hour. And then the leftover roast is here. That's going to get carved up for that beef and broccoli stir fry. And it looks like there's more than enough to go around. So either I'm going to make an excessive amount of that stir fry or save that for yet something else. And I will come back and I'm going to take a little shot of what this looks like after it's been rubbed down.