How do you cook beef or chicken on stainless steel without sticking?

I'm good with non-stick, and trying to move on to stainless steel, but I don't know how to keep the meat from sticking on the stainless steel skillet. So, how do you do it?How do you cook beef or chicken on stainless steel without sticking?
I've seen some of the chefs on the food network use olive oil and butter (so the butter doesn't burn). Probably for the beef, just use olive oil. Heat the pan until it is hot before adding the meat. Do not try to turn it too soon. If it doesn't stick when you try to move it, it is ready to turn over. Afterwards, the chefs deglaze the pan by adding wine or some other liquid, stirring up the carmelization from the meat to create the sauce. If you don't make any sauce, you can add water to the hot pan and stir up the bits, and then wash normally.How do you cook beef or chicken on stainless steel without sticking?
pam....sometype of cooking oil
just use little cooking oil before you put beef or chicken in stainless steel pot !!! the oil will help not to get stuck !!!
Pam, cooking oil, or butter.
Get an anondized skillet....they are non stick but it won't flake like teflon and they are super non-stick. With stainless steel there really isn't anything you can do to make it not stick, cooking oil and thats about it but even then it will stick and the oil will burn on the pan.
Sometimes turning the meat to quickly at the start of the cooking process can cause it to stick. Make sure you heating element is set at the right temp and use a bit of butter, olive oil can burn and so can cooking spray.



Pam
one word, three little letters. PAM!!!
use a little olive oil or butter and dont put the meat in until the pan is hot
stainless is good to cook in if first of all it has the thick bottom to evenly distribute the heat. the trick is to lower and control the stove temp. if it is thin stainless like cheap cookware, there is almost no hope for it unless you cook on really low heat. thin stainless is a terrible conductor of heat, this is why the better stainless pans have the thick aluminum and copper bottom.
Place oil in your skillet and heat it over medium-high heat; once oil is hot (looks like it is shimmering); gently place the meat in the pan. Once it is in, immediately push it to another spot with tongs. What this is doing is coating the underside of the meat with a bit of oil, thus keeping it from sticking. Often, the temperature of the pan is too hot or there is not enough oil; most common cause of sticking.
BEST ANSWER HERE : use cast iron there pimp
Heat the pan first. Add oil after pan heats. Continue heating until you see lines in the oil. Add food.