Techniques
How do you sear meat properly?
The short answer. Pat the meat dry, season it, and place it in a very hot pan with a little oil, then leave it alone until a deep brown crust forms.
A hot pan and a dry surface are what create the crust. Moving the meat early tears the crust and cools the pan.
Use a heavy pan, such as cast iron, that holds heat. Cook in batches so the pan does not drop in temperature, and rest the meat afterward.
Where it shows up in our recipes
Question
Should I sear to seal in the juices?
Searing does not seal in juices. It builds flavor through browning. Resting the meat afterward is what keeps the juices in the slice.