In article > ,
"Peter Aitken" > wrote:

> The browning is important because the high heat causes the formation of many
> flavor compunds in the surface of the meat, resulting in a much tastier end
> product. Do not skip it!

Alton Brown's response was to sear the meat as the *last* step, so you
get the flavor, but don't continue to lose moisture from meat "damaged"
from the high heat.

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