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Press it down in the pan with a potato masher (ricer). A potato masher is better than other large surface area implements because you can apply vertical force, therefore more of it.


Amazon has some individual brownie pans that are, I believe, what you may be looking for. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=individual%20brownie%20pan


The unnecessarily complex gastronomic chemistry way: Sous vide the steak to 130F / 54.5 C (perfect medium-rare for beef muscle). Then use your pan (or blowtorch) to add some nice maillard browning.


Thin cut meat will curl if there is an outside perimeter of fat, gristle or silverskin (which there usually is). Those things shrink faster than the meat, causing the curling. Take a pair of kitchen shears or a sharp knife and make tiny cuts (it shouldn't take more than 1/4 inch) every inch or so around the perimeter of the steak, just into the meat itself. ...

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