1. Sear your meat and finish in the oven
First things first - preheat your oven to 350. Dry your meat off with paper towel and season liberally with kosher salt and ground black pepper. Heat a metal pan on high and add canola oil. Let oil become hot, loose, and shimmery. Add meat, top side down, and cook until it's achieved a golden brown crust and releases easily from the pan. Flip and repeat. Shove the entire (oven-safe or place meat on a foil-lined baking sheet) thing in the oven until it reaches your desired temperature. Remove and let rest for five minutes, flipping halfway through. Serve.
2. Make a pan sauce
Once your meat has been removed from the pan, remove from heat and deglaze (add a liquid to a hot, previously used pan with fond in it) the pan with 1/2 wine (usually red) and 1/2 stock. Replace over heat, add minced shallots, and cook until reduced by 1/2. Add about an ounce of butter and slowly stir it in until fully incorporated. Season with kosher salt and add a dash of lemon juice for brightness. Cook until it coats the back of a spoon easily and you can draw a line through it.
3. Get out that cooking thermometer
Nothing's going to consistently give you good results than the reliable method of cooking to temperature. Get a good digital meat thermometer and insert into the middle of the thickest part of your meat. Cook until it hits five degrees lower than desired, as it will continue to rise in temperature as it rests (for example, the safe cooked temp for chicken is 165. Pull at 160 to get a perfect cook.)
4. Use a kitchen scale
Not sure why recipes, particularly baking recipes, are failing? Are they coming out too flat, too cakey, too dense? Use a kitchen scale for more precise measurements than tablespoons and cups and get a consistent, perfect result everytime.
5. Get new spices
Restaurants go through bulk spices in a matter of weeks - at home, we generally get through them in years - leading to stale dry spices that lose potency and take up space. Try buying small amounts from a bulk spice store if you can, if not, buy the smallest amount available and replace every six months.