Instructions

1. Remove the meat from the refrigerator for at least a half hour but no longer than an hour before cooking.

2. Pat the meat dry, taking care to absorb any excess moisture, especially if the meat was marinated.

3. Add oil and butter to pan and heat on high until butter is melted. Meanwhile, drizzle the surface of the meat with a small amount of peanut oil. Season the meat with salt, pepper and herbs, if desired. Massage mixture into the surface of the meat to evenly coat.

4. Check to see if the pan is ready. The pan is hot enough to sear if it sizzles when you sprinkle it with a few drops of water.
   Place the meat in the hot pan -- fat side down, in the case of a roast.

5. Turn the meat once the seared side has changed color to a paper-bag brown shade. If necessary, prop the meat against the edge of the pan to hold it in place to sear all sides.

6. When all sides of the meat have been properly seared, you're ready to take the next step. Depending on what you're preparing, the meat will require additional cooking time. In the case of a roast or steak, the meat should next be placed in the oven on moderate heat. Slow-cooked dishes are now often covered and cooked in a low-temperature oven or over low heat atop the stove.