HELP how to avoid ruined soggy meat?

What you have is a mixture of protein and water being forced out of the meat as it cooks. You can simply wipe out the pan and pat the meat to remove it, if you wish. It isn't harming the meat any, it's just one of those things that happens. Cook's Illustrated did an article about this phenomena, especially in reference to fish and poultry. They recommended a short brining period to help reduce it. That will also season your meat, and it doesn't take that long- more than a half hour or so, I believe for small cuts. The other option I suggest is to quickly sear both sides of the meat, rather than concentrating on only one side at a time. After a quick sear, you can then let the meat brown on one side before flipping it to finish the second side.