A lot of braising or slow-cooked meat recipes have you start off by searing the meat first until it's brown and crusty on the outside before you add the liquid, turn down the heat, and simmer until tender. For quick-cooking cuts of meat, like flank or skirt steak, searing may be all you have to do before it's ready to eat.
Searing meat is one of those fundamental cooking techniques worth learning, but why does it need to be done? Can the meat just be cooked without searing and taste the same? One theory is that searing helps develop a crust that seals in the juices to keep the meat moist — let's find out if that's true!