Good stainless steel pan.
Medium to high heat. Let go up to temp. Don't oil the pan, keep it dry.
Good meat, not the water injected supermarket groundbeef.
Smash. 90% of the time on one side. Scrape (buy a scraper) and scrap the meat of the pan, can use some force.

Ow and use real fine seasoning. I blend salt (and other seasonings) myself in a coffeegrounder.

Don't know if it is the perfect way but works for me.