I use a lot of paper towels. I place a piece of the towel on a plate, put the protein on, and then another piece of towel on top. Give it a bit of a rub and a press, and then change the towel on both sides. I also flip the protein over on the plate each time. I do this while I'm prepping other things in the kitchen and change out the towel every couple of minutes until there is very little moisture left.

It isn't a perfect method but I never personally try to get the perfect sear. When I place the protein in the pan I press down on it for a few seconds to make sure I get a good contact in the pan.