YES! Get the surface of the steak as dry as possible before it hits the pan. It's of vital importance. If you don't, the surface moisture has to evaporate before searing can commence.
Heat your pan dry. When the pan is up to temperature wipe it with oil, use a wad of kitchen paper to do so. This will ensure you don't get too much oil. The smoke that everyone complains about is caused by burning oil, not burning meat.
Alternatively, brush the meat with a light coating of oil before you season it. This will mean that there is no excess oil on the pan where it is not in contact with the steak and it will help your seasonings stay in place.