few tips..
use fresh meat, dont press the meat while on the pan / grill and
dont keep turning it over. cook once on each side.
sear with higher heat and surface will be browner instead of all
grayer or wet.
dont salt the meat beforehand it may absorb moisture from the
meat. sprinkle salt / pepper / herbs when the meat is on the
pan.
fry to medium, dont overcook. you can test doneness by sticking
a knife into any kind of meat then press to your lips see if its
warm or still cold.
serve with a bit of garnish, centralize on plate, dont pour
sauce covering alll the meat, rest of sauce on the side or in a
sauce boat. brown sauce base is good for steaks. red wine sauce =
red wine add to brown sauce and reduce. mushroom sauce = slice
mushrooms / chop morrel mushrooms add to brown sauce. if brown
sauce too long to make from scratch, can use ready made
sauces..
when you slice the meat after serving, slice across the grain,
perpendicular to the meat muscle lines.
