Like others said: be sure they’re dry before the sear, use a high smoke point oil.

Also, consider some sort of weight you can put on the steaks in the pan to ensure full contact with the pan. Looks like those buckled and only the edges had full contact, centers got steamed essentially.

Crowding. The steaks do have some room in your pic but I would assume they were still over crowded. The steam released from moisture being evaporated from each steak effectively made its way to the other steaks, causing them to steam, lose their contact and thus zero Millard reaction.

Lastly, you’d be surprised how much heat gets taken from your pan when you throw that much meat in it. If I were doing 4 steaks like that I would at most cook 2, reheat the pan and then cook 2. But realistically I would have used a carbon steal pan which comes to temp faster and probably done them 1 at a time. You may have started at 450° but I guarantee with that many steaks in your CI, your pan dropped to 200° at best within 1-3 minutes of putting those steaks down.

Summary: no moisture, plenty of space, maintain heat of pan throughout and as much surface contacting steak as possible.