When searing, you can use a pan, or the Infrared SIZZLE ZONE™ on your Napoleon®.
Bring the meat to room temperature. This ensures that the moisture that you want in the meat will relax back into the muscle fibres.
Rub the meat with your preferred seasonings. You can use a pre mixed rub, one you made yourself or good old fashioned coarse ground salt and pepper. Be careful not to use seasonings with whole/real garlic, or sugars as they burn.
For Pan Searing
Add oil to the pan, and then preheat it to very hot.
When the oil starts to ripple, bubble (but not boil), or jump when you drip a drop of water into it, the oil is ready.
Carefully add the meat to the oil, it will spit.
Brown all sides of the meat, if the pan is not hot enough, the meat will stick. Use tongs and the sides of the pan to ensure that all sides of the meat are evenly browned.
When the meat is done, there should be some great drippings and leavings from the meat, you can deglaze the pan for some fantastic sauces.
Finish in the oven or on the grill
Using the Infrared SIZZLE ZONE™
Preheat the SIZZLE ZONE™
Sear the meat on all sides so that a lovely brown crust forms
Finish by indirect cooking or plank roasting for the remaining time that the meat needs to cook. For small things like chops and steaks, that will be on super low heat for 5 or so minutes. For roasts and such, that will be 10 to 20 minutes per pound, using a meat thermometer to monitor the internal temperature.