Seared beef is a cooking technique that involves quickly cooking the surface of the meat at high temperatures. This process creates a flavorful brown crust while keeping the inside tender and juicy. Common cuts used for searing include ribeye, sirloin, and filet mignon. To achieve the perfect sear, the beef is often seasoned with salt and pepper before being placed in a hot skillet or grill. The Maillard reaction, which occurs during searing, enhances the meat's flavor and aroma. Searing is often the first step in preparing dishes like beef stew or steak frites.