Preheat the pan with enough oil or butter (or a mixture of the two) to cover the base, and then add the meat. The meat should be cooked at a fairly high temperature, although care should be taken not to burn the fat.

Turn the meat once during cooking, being careful not to pierce it, as this will allow the juices to escape which will toughen the meat.

Once cooked, allow the meat to rest for a few minutes before serving so that the juices will be evenly distributed.