What does the technique of "searing" meat achieve?

Searing meat primarily achieves the creation of a browned crust on the surface. This Maillard reaction occurs when the meat is exposed to high heat, resulting in a complex flavor and appealing color that enhance the sensory qualities of the dish. The outer layer of the meat caramelizes, developing rich tastes that are often associated with well-cooked, flavorful dishes. While searing is a crucial step in the cooking process, it doesn't necessarily cook the meat all the way through; rather, it adds texture and flavor, usually as a precursor to further cooking methods. This technique is essential for building depth in flavors and is often followed by methods such as braising or roasting to ensure the meat is cooked to the desired doneness.