In short – yes. But, it doesn’t actually seal in the meat juices. When meat is cooked at a high temperature over dry heat, it undergoes the Maillard reaction which, simply put, means browning. This happens when the moisture on the meat’s surface evaporates as it hits the hot dry surface of the pan. This also helps to release aroma and develop flavour. If you’re making a sauce, it’s an essential foundation as caramelised bits of meat left in the pan add to the depth of flavour.