How do I properly sear meat for a crust?

Pat the meat completely dry with paper towels before cooking, since surface moisture creates steam and prevents browning. Get your pan ripping hot, ideally cast iron or stainless steel, and add a high smoke point oil like avocado or grapeseed. When the oil just starts to smoke, lay the meat down and don't touch it. Let it cook undisturbed for 2 to 4 minutes depending on thickness until it releases naturally from the pan and a deep brown crust forms. Press it gently if needed for full contact. Season with salt right before cooking or well in advance, never in between, as salt draws out moisture. Finish with butter basting for extra flavor.