here is an example. I caramelized onions (to the color you see), then moved them to the side and put 2 lbs of wagyu beef cutoffs... pan is 16" 2mm copper/stainless paella pan from williams sonoma.
notice how browned meat is on top, side bottom of the image... heat is medium at best using bluestar, so prob 10-12k btu. Browned 3 min and then turned. I left 1 piece on bottom unturned, to show how it's not overcooked. I didn't have to use hood, etc...
Not saying it's the perfect pan, but I tried similar in cast iron before, and doesn't get me that crust. Once it cools off (when you put meat in), it takes longer to get it back up and by that time, the meat is not sizzing but steaming. I tried similar in demeyere atlantis 12.6" and I had to get heat to medium/high to get it to rebound just as fast.
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