technically a saute is a hot pan, a small amount of fat or oil, and the ingredient to be sauteed (jumped in the heat) the idea is caramelization of sugars and maillard effect of proteins...browning. different foods need different handling in this. so if it's slices you need to move it around a bit from time to time, if it's is a slab of meat, let it brown several minutes before moving it, etc.