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Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.
Before you put the meat on, make sure the surface of the pan or grill is hot. When you’re ready to turn the meat (which the purists say you should only do once), use tongs to help keep the juices in.
Give ‘em some room – use a big enough pan so meat’s not crowded while cooking, as this can slow down the process.