Reply #12: Water and friction is what you need

[Warpy]

to dislodge surface bugs, which is the only possible contamination in a solid hunk of meat. Soap doesn't do anything but allow grease to form a colloid solution with water and is unnecessary and counterproductive unless you're doing the dishes afterward.

Searing at high temperature also kills surface contamination with fecal bugs but it seems a bit strange to cut seared meat away. It's the best part, IMO, the Maillard reaction giving it the optimum in flavor.