This type of meat is almost always pan-fried, usually in a skillet over medium or medium-high heat. Many cooks season it lightly with salt and pepper, but it can also be marinated in a variety of juices or sauces. Pre-heating the skillet is one of the best ways to ensure even heat distribution, and the steak usually only needs a minute or so on each side. This cut can also be baked or broiled, but these preparations usually take a bit longer and risk resulting in tougher, chewier meat. The shorter the cooking time, the better the end result in most cases.