Your steak is stewing because it's not being cooked at a high temperature for a short time. (That's assuming it's good quality meat, eg fillet, ribeye, not some sort of stewing steak).
If you prefer not to eat steak pretty rare, then maybe choose a casserole type preparation, not a grill.
A nice ribeye, say 2cm thick, should go on a red hot pan, sear for about a minute, turn over, sear another minute, and remove from the heat. Allow the meat to rest for at least ten minutes for the juices to flow back into the meat and ensure it's juicy.
That will be a pretty rare steak but how it should be eaten. To overcook it is sacrilege imo. Try serving with fresh salad and a blue cheese butter.
The other cause of meat or other protein stewing is overcrowding the pan. Even if you start with it really hot, filling the pan tightly will drop the temperature rapidly so that it will stew rather than sear.
I've completely ruined baby octopus in this way by putting too much in at once.
