During the cooking, foods stick to the pan before coming off easily. This is the cauterizing and caramelization phase that enables meat to remain tender and juicy by keeping its water inside. Therefore, as long as this cauterizing phase is still going on (as long as meat doesn’t show a browned crust), you should not try to turn your piece of meat over. Sealing your piece of meat this way leads to the Maillard reaction (occurring at about 140°C) that reveals all the flavors of food. Once it is well sealed, the meat will come off the pan easily.
We recommend you not to pierce the piece of meat before cooking it.