Why does seared meat taste so much better than boiled meat?
That brown crust on a steak is not the meat burning - it is new flavor being built from scratch.
When food hits dry heat above about 140C, the sugars and amino acids in it react and rearrange into hundreds of brand-new aroma and brown-pigment molecules. This is the Maillard reaction, and it is why browned food smells and tastes deep and savory. Boiled food stays pale because water keeps it too cool for the reaction to start.
Pan-fry an egg and the edges turn golden and nutty; poach the same egg in water and it stays soft and bland - same egg, but only the dry-hot pan triggers the browning flavor.
If you want deep flavor, get the surface dry and hot enough to brown - water and crowding the pan kill it.
It explains why searing, toasting, and roasting beat boiling for taste, and why patting food dry before frying makes such a difference.
Maillard = brown means built: heat marries sugar and protein into new flavor.
Learn the idea and practice English at the same time.