Patience - let it sear before flipping.

Patience is key when searing meat in a stainless steel pan. Allowing the meat to sear undisturbed for an adequate time on one side is essential for it to develop a crust and release naturally from the pan. Attempting to flip the meat too early, before it has seared properly, is a primary cause of sticking and tearing. The meat will release on its own when a proper sear has formed.