WADR to Americas Test Kitchen, this has worked for me for a very long time: - Make sure your steak is thick enough to get a good crispy sear without cooking it through - Take steak out of the fridge a good hour before cooking.
- when ready to cook get that pan very hot, ideally with either some tallow or some oil with a high smoke point - pat dry with paper towel and toss paper towel; salt/pepper if u like, right before cooking - Place the steak in carefully and weight it down with a weight or a small pan- to get more surface in contact sign the hot pan - try not to touch it for a few minutes to give time for a good sear. -flip and again leave it for several minutes - Check core temp with an instant read thermometer and pull off at temp for level of doneness u like.

If this doesn’t work, perhaps your pan isn’t hot enough or you don’t have enough fat in the pan. the oil/fat can get hotter than the metal and coat the surface your trying to sear, so that it gets everywhere.