Sorry to interject myself into this discussion without
permission.......but.......

Whenever I prepare a steak or roast, I use two or three tablespoons of
butter in my electric skillet (or a cast iron skillet). I then allow the
butter to melt until it begins to bubble a bit.

I then "sear" the meat on both sides for a few minutes. I then turn down
the skillet to "simmer" (200 - 250=B0) and allow the meat to cook as in
a
slow cooker for another hour and a half to maybe two hours.

This gives my meat (roast or steak) a nice crust and allows me to
prepare other foods.

I'm somewhat fussy in that I like everything to come off of the stove at
the same times.

I also like to let my meats "rest" for at least 10 to 15 minutes to
allow the meats finish "cooking" on the inside.

PB