Trim silver skin and excess fat from the backstrap
Pat the meat dry with paper towels
Season with salt, pepper, and any desired spices
Let the meat sit at room temperature for 20 to 30 minutes
Preheat a skillet, grill, or cast-iron pan over medium-high heat
Add a small amount of oil if using a pan
Sear the backstrap on all sides until browned
Reduce heat to medium or move to indirect heat
Cook until the internal temperature reaches 130 to 135°F for medium-rare or 140 to 145°F for medium
Remove from heat and let rest for 5 to 10 minutes
Slice thinly against the grain
Serve immediately