If using filets mignon or sirloin steak, follow same instructions as chicken in Step 1, searing until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
If using salmon fillets, pat dry and season flesh side with garlic pepper and a pinch of salt and pepper. Follow same instructions as chicken in Step 1, searing, skin side up, until salmon reaches minimum internal temperature, 4-6 minutes per side.