if you don't put in a bit of oil, then you're searing one side in a dry pan, and the second side in an oiled pan. and if you're only putting a bit of oil in and it's all in contact with the meat there's really no reason to worry about smoke point, use whatever oil is handy.
Canola oil has a high burning point so is a better choice, but if you really want to avoid it, sunflower oil is a good choice as well.
There is absolutely no reason you can't sear meat with olive oil. You just have to use the light/refined stuff, and not the virgin/extra virgin (which have smoke points closer to 410°F.
Worth noting that canola oil, in the best case scenario, has a smoke point of 450°F.
> Light/refined olive oil has a smoke point of up to 470°F.
Where did you get that number? Any source I found gives olive oil a burning point of at most 410F. E.g. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...
Also seriouseats puts it at 465°F https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-p...
Also see https://www.the-nutrivore.com/post/a-comprehensive-rebuttal-...