Originally Posted by Cooking Goddess
Am I the ONLY person who sears a hunk of meat in a dry pan? Granted I do use oil if I'm searing chunks of floured-and-seasoned meat for a stew type dish, but when it's a roast I'll put it in a dry pan. A lovely crust ensues, and that's exactly what I'm looking for.
You are not alone.
I like a screaming hot pan.
Toss in the meat and let go until it releases plus a little.
Flip & Repeat.
I don't finish in the oven but I like my steaks Black and Blue.
On the grill I set the grate as close to the coals as I can get it and do the same.
I do use a lower heat for chicken and a little higher temp oil.
Andy's suggestions for oil are good ones.