Chef's Blog from CooksPlus

Beef

o Marinate in the refrigerator; never at room temperature. Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum.
o Marinate less tender steaks such as flank for 6 hours to 24 hours.
o Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat.

Seafood  Read more...

Pan Searing Meats:

Any time you pan sear meat or fish ALWAYS make sure that the pan is hot and the oil that is used is of high quality. Virgin olive oil or grape seed oil have high flash points (they don’t scorch/burn as easily).