Searing Burgers and Pot Roast
Meat sticking to metal happens in the very first few moments of contact. Salt will help a little because it draws moisture out of the meat, and that moisture is what is reducing the stick. You can reproduce the effect by oiling the bottom of the meat rather than the pan, this reduces the amount of oil required. If you want to avoid oil you can use water instead, I know this sounds wrong somehow, but all you are trying to achieve is a barrier between the meat and the pan for a few moments until the meat releases its own juices. 

Leave the meat to form a crust - crusts are good, they give you flavor and texture, once they are formed they also won't stick to the pan. If you flip and it sticks a bit that's okay, let if form a crust and use a thin metal spatula to get it loose.