If using NY strip steak or 28 oz. NY strip steak follow same instructions as sirloin steak in Steps 1 and 3, cooking in batches if necessary until steak reaches a minimum internal temperature 145 degrees, 9-11 minutes per side. Halve to serve.
If using filet mignon, follow same instructions as sirloin steak in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as sirloin steak in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.