So I bought a new preseasoned cast iron pan recently, and I've seasoned the pan over the last two weeks with primarily lard. I've gotten it to the point where I can scramble eggs without it sticking (very happy)! Chicken breasts are also no problem, and come out with a beautiful sear. I use medium heat (electric) when cooking the forementioned foods.
However, for some reason, I still have problems pan searing/frying steak. It still sticks, even after I let the steak sit at room temperature for an hour, and I use a good amount of oil in my cast iron pan over medium heat (electric stove). No matter how I try, the still sticks and I lose all the salt and pepper I patted into my steak ahead of time. My steak comes out of the pan looking pretty bare, with very little sear marks and crusting, probably due to the previous point (it's all sticking to the pan). Afterwards, all the stuck-on salt and pepper crusting scrapes out near effortlessly with my metal flat-edge spatula.
Any suggestions on what I'm doing wrong? Should I use a higher heat to sear?