Regarding your question about how to properly sear a cut of meat I find that the key is making sure the surface is dry before it goes into the pan. I usually pat it down with paper towels and then let it sit uncovered in the refrigerator for about an hour. The pan needs to be hot enough that a drop of water sizzles on contact. I use a high smoke point oil and let it heat until it shimmers. Then I place the meat in the pan and do not move it for several minutes until a crust forms. Flipping too early is the most common mistake. The internal temperature will continue to rise after you remove it from heat so I take it off just below the target temp. Let it rest for at least five minutes before slicing to allow the juices to settle. This approach works well for most thicker cuts and the results are consistently good.

Thanks for asking about the weekend plans I think the hiking trail we discussed would be a good choice if the weather holds up. The forecast shows partly cloudy skies and mild temperatures which should make for a comfortable outing. I was thinking we could start early to avoid the midday heat and bring a packed lunch to enjoy at the summit. The trail is about six miles round trip with a moderate elevation gain so it should take us around three to four hours with breaks. We should bring plenty of water and some snacks to keep our energy up. If you want to invite a couple of friends feel free to do so the more the merrier. Let me know what time works best for you and I will adjust my schedule accordingly.