Patience - let it sear before flipping.

Place the meat in the pan and do not touch it. As heat drives the Maillard reaction, the surface proteins brown, caramelize, and gradually contract away from the metal. Once the crust is fully formed, the meat releases on its own -- a gentle nudge with tongs will confirm it moves freely. Forcing a flip before this point tears the surface and leaves protein stuck to the pan. For a typical steak, this takes 3-4 minutes per side. If the meat resists, it is not ready; give it another 30-60 seconds.