How to prevent oil splattering when placing steak in pan? Lately I've been trying to cook steak.

I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand.

I am wondering if I should dry the meat one more time right before I put it into the pan? But if I do that, then am I going to wipe the salt and pepper off the meat?
Or what else can I do differently?
Three recommendations:


If you pat the meat with a paper towel, it will absorb some of the moisture without removing salt or other seasoning.
You need very little oil (if any) in the pan to fry a steak, since fat will melt out of the steak. Use less oil, or put the oil onto the steak rather than in the pan. Then there will be much less oil to spatter.
Use a tool such as a spatula or tongs to place the steak in the pan, so your hands are further from it.