Cooks must know the Maillard reaction: http://en.wikipedia.org/wiki/Maillard_reaction and if not study it. I seared the meat, de-glazed to get a nice color, and then finished off in the oven (eye watchful) to ensure the exterior is sufficiently crusted for the guests. This is easily done by using low temperature cooking and a blast at the last-minute, either in the oven, or on a BBQ.