Searing, a technique involving the rapid browning of meat over intense heat with a small amount of fat, serves as a preliminary step before broiling or roasting. This culinary method not only imparts a desirable caramelized exterior but also aids in sealing the succulent juices within the meat. Interestingly, the term “searing” is occasionally employed when vegetables are sautéed in fat to attain a rich brown color before being incorporated into the preparation of soups or sauces.