To add to GB's comments, which are right on, you must start with a very clean pan. I always clean my SS skillets with Barkeeper's Friend (a scouring powder) to ensure the cooking surface is clean for next time.
Also, if you want to brown meats in hot fat, you should ensure you are starting with dry meat surfaces. If the meat has been marinating or just moist, pat it dry before putting the meat in the pan. this is not a sticking issue, just a response to your moist meat comment.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan