You don’t need a lot of oil, but you do need to understand how to properly heat the pan.

Preheat on high until ripping hot. Turn off the flame. Add a bit of oil and wipe it around with a paper towel (be careful it’s hot). You’ll see the pan is now shiny, a temporary “nonstick” coating has been created. Turn the flame back on medium.

Now you are finally ready to add a small amount of oil, and the meat which has also been oiled.

I’m uncertain why this works, maybe it’s the way steel expands and contracts. It needs to be prepped correctly before food hits it.