LRTF is right. Few opts. if you don't want to pay a fortune at the butchers. Use a ribbed grill pan, don't be scared to pour the excess juices off, and keep the pan as hot as possible.
My wife gets the same result as you did, whereas I never do, mainly because I keep the heat up as high as possible.
You said you had an induction cooktop, are your cooking utensils compatible with the cooktop? Could be they're not getting hot enough to start with.
