glorious event come to pass.
First, you need the right kind of pan. While people disagree on this (mostly the makers of non-stick and Teflon I think), I prefer a stainless steel sauté pan to the non-stick variety because you can get a richer color on the meat.
Secondly, you don’t want to overcrowd the pan, or you will end up steaming your meat instead of pan-searing it. Give everything space to breathe and turn up the heat.
Once both sides have a nice brown crust, you can finish cooking the meat all the way through in the oven or by covering the pan and turning the heat down to low. If you cook the meat completely in the oil, however, you have crossed over from pan-searing to frying because you’ll need to add more oil to keep it from burning, and now you’re in a whole new calorie range.
Meat that has been pan-seared is moist and flavorful, not to mention ready in under ten minutes. It’s certainly my go-to method for a quick meal that tastes like you spent a long time in the kitchen.