Best practices to minimize smoke when cooking meat using a cast iron skillet
Do make sure you are using a high quality refined oil that is good for high temperature cooking, and has a high smoke point.  Grapeseed is nearly ideal, although it can be expensive.  I have heard good things about avacado oil, but haven't tried it personally.

You might wish to oil the meat rather than the pan, so that you are not getting smoke from oil away from the food you are cooking, but this unlikely to make a large difference.



Still, if you are searing at high temperatures, some smoke is inevitable.   Of course, lowering the temperature at which you cook can eliminate the smoke, but it also changes the result, sometimes for the worse.

In truth, for high temperature searing, you simply need to have good ventillation.  

You might also want to temporarily take the battery out of the kitchen smoke detector&mdash;just remember to put it back in when you are done.