The intensity of the heat should be high, the amount of oil should be minimal, the pan should be thick: the thicker the pan, the better the heat will be distributed over the surface, as the entire surface doesn't come into direct contact with the heating element or gas flame, the quantity of meat should be proportionate to the pan surface area. If you put too much meat in a small frying pan, it will lose alot of heat. For the same reason, it's best to take the meat out of the fridge 30 minutes before you start cooking.
