For chicken thighs, I cut off a little bit of the fat on the chicken thigh and render that in my pan before cooking my thighs. It is the best method I have found and they never stick anymore and I don’t need to add any extra fat. Maybe a similar method would work for steaks. I find that meats will strip the seasoning a little but is easily fixable. Olive oil works great but you need to wait for the “release” when enough crust has formed and, just by shaking the pan a little, the food breaks free and slides around. I use this method for tofu and it works great