The crust of the meat is what gives the excitement, the fat is crispy yet the meat succulent. I use a very basic technique on all my meats; I use gentle heat to warm the surface and avoid the meat from sticking to the pan. As I increase the temperature, I obtain the Maillard (non-enzymatic browning) and I control it by flipping the meat continually. This adds a more even cooking to the meat and as you can see, on the bottom-side of the meat is cooked evenly, not dried out by any high heat. In fact, I only use the higher heat to coat the surface of the meat, then I add spice at the end and the heat has dissipated, or otherwise you can burn the seasoning and create bitterness.