Steel Pan non-stick improvement by polishing
(1)  It is worth noting that many people prefer stainless steel pans to cook meats on because they are NOT non-stick (meaning they stick).  The fat rendered during cooking, along with the bits of fat and meat that stick to the surface are called "fond" and are used to make pan sauces to serve with the meat.  This is a big selling point for SS pans.

(2)  Polishing the surface of your pans to a mirror-finish won't make your pans non-stick.  The sticking has more to do with the properties of the stainless steel itself rather than with the buffing of the surface.  Some people have suggested that you can season a SS pan like  you can a cast-iron pan to make the surface non-stick but that sounds fishy (but, admittedly, I have never actually tried that - I used different types of pans for different types of cooking).

(3)  Some seasonings just burn very easily - like paprika.  Seasonings that burn easily will most likely burn or scorch whether they are still on your meat, or if they have strayed to the pan.  Any spices that might burn should be applied shortly before the meat finishes cooking or applied when you serve it.