LPT: When your recipe involves putting cuts of non-marinated meat directly into a pan, gently pat the meat dry with paper towels first or else it won't sear properly.

http://ift.tt/eA8V8J

Do not PRESS on the meat and squeeze juices out of it or you'll end up with dry, bland meat! Just lightly brush off any excess moisture.

If you don't, the meat will steam from the moisture before it sears properly. Many times the difference is pretty minor, but things like scallops, steak, and tuna it is often the difference between home-cooked and restaurant quality.

(in restaurants they usually don't do this because they often cook on a rack that allows moisture to drip naturally. this is specifically for using a pan)