In a non coated skillet heat a high smoking point oil or fat. Add spices and your meat and let brown off on all sides until a caramelizaed coat is  obtain. Is only improving the appearance and does not make your meats tender . Finish cooking the meat troughout other heat methods, for thick cuts of meat finish by brasing or roastimg works best . Cook at lower temperature for thender a finish process.
Tip. Deglaze your skillet with proper stock or wine  for getting out the flavor after searing, concentrated  obtained liquid can be made in an au jus , gravy or sauce .



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