Pat the meat dry and season it.
Preheat a skillet, grill, or oven to medium-high heat.
Sear the meat on both sides until browned.
Reduce heat or move to indirect heat if needed.
Cook until the internal temperature reaches 140–145°F (60–63°C) for medium.
Use a meat thermometer to check the thickest part.
Remove the meat from heat.
Let it rest for 5–10 minutes before cutting.