The terms "pan roasted," "pan seared" and "pan fried" are typically used to describe browning cuts of meat, fish or poultry in a pan with fat. Generally, the protein is not stirred or moved around the pan as it cooks, as it is when you sauté. Pan roasting focuses primarily on cooking and coloring a food item on the stove top, though thick or densely textured ingredients may need to be finished in a moderately hot oven (approximately 350 degrees F).
If the ingredient has been marinated, dry it well before introducing it to heat; too much moisture will create a poaching effect, and make caramelization difficult. For an unmarinated protein, dry and season it with salt before cooking. (I usually don't add black pepper until after the item has been cooked. That said, in the case of a recipe for a pepper-crusted steak, for example, pepper away! )
Next, brown the ingredient in hot fat on the stove top. If necessary, transfer the item to the oven for further cooking and browning, or to reach the desired temperature. Basic temperature guidelines for cooking meat, poultry and fish are as follows: 125 degrees F = rare; 130 degrees F = medium rare; 150 degrees F = medium well; and 160 degrees F and above = well done.