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Remove the meat from the refrigerator and let sit, covered, at room temperature. Set your grill to high.
Brush the meat on both sides with oil and season liberally with salt and pepper.
Cook until golden brown and slightly charred, 3 to 5 minutes per side.
For meat that is 1-inch thick or thicker, move to a low-heat zone on the grill to continue cooking.
Heat 1-2 tablespoons of oil or butter in a pan or skillet on the stove top at medium.
Season the meat liberally with salt and pepper and add to the hot oil – you should hear it sizzle.
Brown the meat on all sides, turning as needed (cook the meat until browned on the outside but not cooked all the way through) 3-7 minutes per side.
Typically, after the meat sautéed or seared at a high temperature, it is finished in liquid in a covered pot at a lower temperature.
Liquid: Use about 3/4 cup total. Choices include, but are not limited to, beef or vegetable broth, apple juice, cranberry juice, tomato juice, a combination of broth and dry wine, or water.
Dried Herbs: Add about 1 teaspoon dried basil, herbes de Provence, jerk seasoning Italian seasoning, oregano, or thyme. Double the measurement for fresh ingredients.