The DRAE doesn't include that last part.Its definition is "a badly cooked item that has been burnt on the outside but remains uncooked on the inside."
It sounds delicious but this would be a deliberate and well controlled technique and wouldn't result in the "badly cooked item" that the OP mentions.Here's an option to consider: to sear.
My mother used to make pot roast by getting the pan very hot and then putting a piece of meat in to sear it. The outside of the meat would be dark brown or nearly black, but the inside would still be uncooked. This seals the juices inside the meat. She then cooked the meat very slowly on the inside.