system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why do Chefs sear a steak, then finish off in the oven?
gpt
The Maillard Reaction - which is what happens when you sear/brown food, and creates that that roasted flavor.  You can't sear the entire piece of meat to the right temperature, it will ruin the outside while the inside warms, and you can't just warm the inside because you'll never get a hot enough temperature to get that seared flavor.  So you sear the outside, get those flavors, and then cook the rest to temperature in the oven.