The "right" method depends on the fat and connective tissue (collagen) content of the meat.

: Take meat out of the refrigerator 30–60 minutes before cooking to bring it to room temperature. This ensures even cooking and prevents the outside from burning while the center remains raw.

How To Cook Tender, Juicy Meat Every Single Time - The Kitchn

: Season generously with salt and pepper just before cooking. Salt draws out moisture, so either season immediately before it hits the pan or 40+ minutes in advance to allow the brine to reabsorb.