Pat the meat dry with paper towels
Season lightly with salt if desired
Heat a heavy skillet or pan over medium-high to high heat
Add a small amount of oil with a high smoke point
Wait until the oil shimmers
Place the meat in the pan in a single layer
Do not overcrowd the pan
Leave the meat undisturbed until a brown crust forms
Flip and brown the other side
Brown all sides if needed
Remove the meat from the pan
Repeat in batches if necessary
Drain excess fat if needed
Use the browned meat as desired