Not to mention I can let SS soak overnight when I'm done
If you want to clean a SS pan, once you're ready to clean, fill the pan 1/3 of the way with water and put on the cooktop on high...Let it boil for a couple minutes, dump the water and CAREFULLY wipe the empty pan in your sink with a scrubby sponge. I'd guess that's ten times as effective as soaking...If that's doesn't clean it, gotta use bar keepers friend or cameo...
As far as getting a nice pan sear, top of the stove is the best...I recommend a splatter shield (looks like a screen with a handle)...
Question I have, what desired temp did you want it, rare, med rare, med, etc? Lastly how thick are these steaks?
This isn't direct at you, just wanted to give a complete guide to help anyone reading this thread...
Basically if they're thin enough and/or you wanted them on the rare/med rare side, you probably can just cook it on each side for a min or two and it'll be done...If it's thick and/or you want it cooked med+, you're best to sear each side and finish in the oven...Some prefer the opposite approach, the reserve sear, start it in the oven, once it's hits a certain temp, then sear each side on the stovetop...
I recommend to you take the steak out, put some course or kosher salt along with other spices (if you chose other spices), wrap in foil and leave on the counter for an hour. This allows the steak to come up to temp...Lastly, be sure to let the steak rest for 10mins prior to cutting into it, to allow the juices to redistribute...Good luck