Ah -- yea. The Kosher thing.
Olive oil should work, but something that is similar to butter (i.e. SmartStart) should work as well. Nothing is better than butter -- but I forgot that you're limited.
Maybe you're searing at the wrong temp (?). Hitting it with a really high heat on the flesh side (if you cook it with the scales -- or just one side without) will really sear in the moisture. I usually give that a minute or two before I reduce heat to med/med-high (depending on your stove) and flip. Depending on the cut, it should really only take between five and seven minutes to do it.
Mr SBC does it a bit differently. He sears it high on both sides and then puts it in a 400 degree oven for a couple minutes to finish it. That works well, too.
Когда́ де́ньги говоря́т, тогда́ пра́вда молчи́т