Cut up the vegetables if needed. Place them in the skillet, drizzle them with olive oil and then season them.

Season both sides of your meat and place it in the skillet.

Add some additional oil to the skillet, especially under your meat.

Place over your fire and cook until done, turning as needed to cook evenly and to avoid burning.

The vegetables will likely cook faster than the meat, so you can rotate the skillet to keep the meat over the hotter part of the fire.

Remove when done - I like to use a thermometer and cook the meat to 145 for steaks and chops and 155 for the chicken.