Searing is a cooking method that uses high heat to capture the natural juices and flavor of a cut of meat or fish. It can be used on its own or in combination with other cooking methods, such as roasting or braising. Keep heat medium-high to high throughout the searing process. It's a smoky process, so don't be alarmed by a smoking pan or the setting off of a sensitive smoke alarm. If you turn down the heat, you will hamper the searing process.

Heat a small amount of oil in a heavy-bottomed saut?pan. Pat dry and season whatever cut of meat you are using, such as a chuck roast. When the oil is just beginning to smoke, add the meat to the pan. Once the meat has been set down in the pan, it is very important not to move it until it has developed a rich brown crust. Lift the meat with tongs and turn it onto another side once it has been suitably seared on the first side, and continue creating crusts. Crusts should be created even on the edges, which may have to be seared by holding the cut of meat upright with the tongs. When the meat is properly seared, it will be completely crusted and brown on all surfaces and rare on the inside.