Searing

Searing meats at high heat creates desirable flavor and color by browning the surfaces. It was long believed that searing the surface of meat “seals the pores,” keeping in juices.

This does not actually happen. Meat does not have pores but rather an open network of fibers. Think of the surface of a steak as resembling the cut end of a thick rope. There are no pores to seal. It is true that heavy browning creates a kind of crust on the surface of the meat, but this crust is no more waterproof than an unbrowned surface.