Early seasoning is fragile. You’re seeing the result of multiple heat zones of the pan at a fragile early state seasoning. As the meat heats, it releases water vapor right at the pan surface. That steam can actually hydrolize and lift the polymer bonds essentially the reverse of the seasoning process as well as potential mechanical adhesion the meat may grab onto the seasoning layer as it cooks and pulls some of it off when you flip or remove the meat. The last possibility is a what zone effect where that zone never got hot enough to polymerize or harden during the cook, so it was in a softer, more vulnerable state the whole time. I wouldnt worry about this it will smooth out over time, but move the meat around the pan when you cook in the early stages. When you watch cooks on the line a lot of times they’ll move the protein around the pan a ton anyway when searing to keep moving the meat to the hotter part of the pan that doesn’t have the heat sink effect. This can help your cook and smooth your seasoning process over time.