Which cooking method typically utilizes dry heat for tender cuts of meat?

Roasting is the cooking method that typically utilizes dry heat to cook tender cuts of meat. This method involves cooking the meat in an oven or over an open flame, which allows the exterior to develop a rich, caramelized crust while the interior remains juicy and tender.

Roasting is especially effective for tender cuts of meat, such as beef ribeye, pork loin, or chicken breast, because these cuts benefit from the slow, even cooking that dry heat provides. This method also enhances the flavors of the meat as the natural fats render and contribute to the overall taste.

In contrast, the other methods mentioned involve different processes. Boiling uses wet heat and is typically better suited for tougher cuts of meat that require moisture to become tender. Sautéing involves cooking quickly over medium to high heat with a small amount of fat, which is suitable for small pieces of meat but not for larger cuts. Steaming uses moist heat and is effective for cooking vegetables or delicate proteins, but it does not develop the same depth of flavor or texture that dry heat methods like roasting achieve.