Use high smoke point oil.

Choose an oil that can handle searing temperatures without breaking down. Avocado oil (smoke point ~270 C), refined grapeseed oil (~215 C), or light/refined olive oil (~240 C) are strong choices. Butter and extra-virgin olive oil smoke and burn at searing heat, leaving a sticky residue that promotes sticking. Add the oil after preheating the pan -- it should shimmer and run fluidly. A thin, even coat is sufficient; too much oil causes splattering without improving non-stick performance.