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Spread the cooking oil across the whole surface of the skillet by tipping and rotating it. Keep the skillet over the heat until the oil starts to ripple. Non-stick pans will make your sear less crispy. Opt for a cast iron skillet. Make sure the meat isn’t dripping with marinade before you put it on the pan. Before the oil starts to smoke, lay the meat down in the center of the pan, or spread out smaller pieces of meat evenly so the meat isn’t crowded. Don’t move the meat around the pan once you’ve dropped it in. Use tongs or spatula to try and lift the meat off of the pan to check on the sear’s color. If the meat sticks to the pan, wait to flip it. Once you see a dark sear or the breading is golden brown, flip your meat over. The size and type of meat will affect the time it takes for it to cook. A 6 oz (170 g) chicken breast will take approximately 5 minutes for each side to cook through. A beef steak or pork tenderloin that’s 1 in (2.5 cm) thick will take 3-4 minutes on each side. If your meat isn’t at the right temperature and you’re afraid of the pan burning it, remove the meat from the skillet and place it on a baking pan. Put it into your oven on the broil setting for 2-3 minutes before checking the temperature again.
Heat an oiled skillet on the stove over medium-high heat. Place the meat on the pan once it’s piping hot. Flip the meat once it has a dark-colored sear on the bottom. Cook the meat thoroughly.