Yes, I've had good luck without oil. Without oil, I usually wait to pepper until afterward. Pepper burns quickly and most of it will just stick to the skillet,

Yes, I've had good luck without oil. Without oil, I usually wait to pepper until afterward. Pepper burns quickly and most of it will just stick to the skillet, interfering with the surface contact. Personally, I like using butter or ghee. Aside from the taste, it increases and distributes the heat transfer more evenly across the surface which provides a more uniform sear. If you do use oil, I'd recommend using ghee or refined olive oil and make sure to "temper" it first (allow it to warm with the skillet).