#9: Cooking takes time!
A good sear can’t be delivered from a cold pan. It’ll need to be brought up to the right temperature to give that sizzle when the meat lands. Try turning your burner on medium while gathering your ingredients, then add just a touch of oil. Once it shimmers, you’re ready to cook! When your meat is done, it needs time to rest.
Dry meat is often the result of cutting it open before it’s had time to reabsorb and distribute all that moisture, leaving the fluids to pool on the plate and you with a tough meal. There is an exception, though! If you’re making a board sauce for your steak, you’ll want to cut the steak immediately and then let it rest so that the meat absorbs the oil and herb infusion along with the juice.