Trim fat after cooking. Pat beef steaks, cubes and pot roasts with paper towel for better browning. Use a gentle touch with ground beef. Over mixing or compacting will result in firm dense burgers when cooked. Salt beef after cooking or browning.
Salt draws out moisture and inhibits browning.
Do not use a fork, which pierces the beef and allows flavorful juices to escape. Turn ground beef patties with a spatula. Do not flatten them, causing flavorful juices to escape and resulting in a dry burger. To check doneness use a quick-read meat thermometer. Or, you can also use the touch method.