When you put meat into a cold pan, the meat is going to release moisture as it heats up.
Unless you like gnawing on dry meat, heat your pan up first so your moisture stays in the meat and doesn't escape too early.
If the meat has moisture on the surface, it doesn't brown as well.
When the meat is cooked, moisture moves outward towards the edges of the meat.
When sautéing garlic, use sliced garlic instead of minced to prevent burning.
Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly and is easy to clean.