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Only the outside needs to get to that temperature so it is very quick as long as there is not too much meat in the pan. Can take anywhere between a few seconds to a minute or so depending on the temperature of the pan and the amount of meat you are frying. The process is also called "browning...

Your pan should be way above 140°C to "seal" meat.

Not true. You start the Maillard Reaction. What sealing the meat doesn't do is "seal in the juices".