Okay, let me take a pedantic stab at giving you my take on the pan-searing thing. Remember, though...our cookware and cooktops are most likely different so you're probably going to have to experiment until you get a feel for it. YMMV.
I cook in Calphalon commerical model cookware...nice, thick, anodized aluminum pans that conduct and hold heat well. A well-seasoned cast iron skillet is also an excellent choice...and is indispensible for other cooking methods. No kitchen should be without one, IMO. Stainless steel is another alternative as long as it's heavy duty. Thin, bargain basement cookware won't give you the same results. It heats unevenly and is prone to scorching. Been there. Done that. Ate the results, too.
About that non-stick stuff...some of my Calphalon pieces are non-stick. They can make life in the kitchen a lot easier. But when it comes to searing, I prefer the plain anodized. It browns better. I'm not saying non-stick won't do the job well enough. I use it for one-pan cooking on a regular basis. But the plain stuff just does it better. And that brown stuff that sticks to the pan? Pour in some wine or stock to deglaze and you've got the beginnings of a great sauce or gravy.
Medium high heat is a good place to start...but is your medium high the same as my medium high? Probably not. I know my pan is in the right zone by quickly touching the rim. If I can leave my fingers there for only half second or so, I'm golden. If I leave skin behind or do the holy-crap-I-burned-my-freaking-fingers dance, it's too hot.* Again, if you're using the thin stuff, all bets are off and you're on your own. Otherwise, when it comes up to temp, I give it a light coating of oil. Time to toss in the meat.
Now, if you're using non-non-stick (plain) cookware like I am, the meat might stick. Remain calm. This isn't necessarily a bad thing. In fact, as long as you've got a decent pan, a little oil, and the right temperature, it's a good thing. It means the meat has good contact with the pan and is happily undergoing the Maillard reaction...which is just a fancy-shmancy way of saying that it's browning. At about the time the browning is just right, the pan should release the meat with only a little encouragement, if any is needed at all. Don't ask me why. It just does. It's a zen thing, I think. Anyway, flip, repeat, enjoy.
Sorry for writing a book. Happy searing.
* Edited to add this safety note: Before you touch a potentially hot pan, please, please, please, stop short of actually touching it and try to feel the heat coming off of it first. If it feels like it's going to burn you, don't touch it, ya goose! This has been a public service announcement.
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