How to Pan-Sear Meat

Long and slow the way to go? Ever wonder why your chicken is so dry and tasteless after cooking it on the stove-top for 20 minutes because that is what your mom told you to do?  Whatever happened to crunchy on the outside yet juicy and tender in the middle? 

I wondered the same things too... for a long time... until I watched the food network and learned what I was doing wrong.

Long and slow is not necessarily the best description of how to get that great crunch on the outside and juicy in the middle. The key to great results is in the searing of the meat.

TO SEAR (verb): to make very hot or dry.

I know what you are thinking, "Great, now we have nothing but a dried out piece of meat", but quiet on the contrary. The key is that we are searing the outside of the meat, creating a perfect barrier preventing any of those tender juices from escaping...

Perfect.

Getting a Perfect Sear

First make sure your meat is DRY. This is very important in ensuring a great sear.
To do this, simply PAT WITH A PAPER TOWEL.
Set a frying pan on HIGH HEAT with 1-2 Tbs. olive oil or butter.
Season BOTH sides of meat with salt and pepper (salt first)
Wait until your oil is SLIGHTLY smoking. 
Carefully place meat in oil leaving plenty of space between them (do not overcrowd your meat).
Allow to cook for 2-3 minutes on HIGH HEAT. Do not move it until it is time to flip.
Flip and cook for another 2-3 minutes.
Now, depending on what kind of meat you are cooking, turn your heat to medium low and allow to cook until done (or transfer to the oven to finish off). 
When meat is done, remove from heat and ALLOW TO REST for about 5 minutes before cutting and serving.

Good Luck!