How much smoke is normal for pan cooking steak? I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning.

I am using an induction cooktop and a stainless steel pan and no oil. All the instructions said to put the steak on high heat so I cranked the stove up to 9/10 and was surprised when smoke started billowing off of the pan. I took the pan outside to cool and avoid setting off the fire alarm. Then I brought it back in setting it at 6/10 which is about where I cook my chicken breast. 

After leaving it there for 5 minutes still a Heft amount of smoke was generated and I eventually turned it down to 5/10. When I flipped the steak that side was still over cooked. I had hardly reached what I would consider “high” temperatures (especially compared to how I cook chicken) and the steak was already smoking and burnt.

So I guess my question here is how much smoke is normal when cooking steak in this matter? What is that “high” temperature that will lock in some amazing flavor without creating too much smoke or burn? Surely it cannot be at a 5/10 on my stovetop. 

Is induction cookware effecting anything here?
in my experience, a carbon steel pan is highly reactive in term of temperature, especially on an induction cooktop; it will quickly overheat and burn your food.

Steak will smoke a lot, especially if the fat content is high.

Try lowering the temperature, use a thermometer and continue on your quest for the "perfect" steak.