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RT
What the butcher told me: Set steaks out to warm up a bit. Heat skillet to medium (I use EVOO), cook 7 mins. each side. That gives a perfect medium-rare to medium steak.

We get ours room temperature, then cook them in a really hot skillet for about seven minutes to a side, just until, when you poke them, they feel like the skin under your thumb.

poach the chicken in milk first, then egg/crumb/flour whatever you do and fry. Juicy chicken, crispy coating!

my secret for brownies is simple. Underbake them a bit. Don't wait until the 'test' done, because they will continue to cook after you take them out. If after cutting into them when they are cool you think they need to 'bake' a bit more, nuke them for thirty seconds.