To get a good color and crust on your meat, it’s important to dry it well with paper towels before you begin. Season the meat with salt and pepper. Coat your cast iron skillet or Dutch oven (it’s best to use a heavy pot or pan) with olive oil, and set it over high heat. Once the oil is nice and hot, add your meat in one even layer, making sure not to crowd the pan. You want each piece to get the maximum about of heat. Cook on the first side until very well browned—do not flip before (be patient). Turn the meat and brown on the opposite side. Don’t worry if the meat sticks to the bottom of the pan. Any wayward bits will only add more flavor to your dish later on. Set the meat aside in a bowl to catch all the juices—you don’t want them to go to waste.