Hard to tell what is going on without pictures or even a video.

Our steaming routine is kind of dumb. Dont start with the wand totally submerged. You need to have the angle and position for starting a whirlpool and aerating memorized so that you can aerate as soon as you pull the lever.

The idea is to get the aeration stage done with as soon as possible, because you want to give the milk plenty of time to incorporate in a strong whirlpool. The steaming stage is really what creates that glossy, uniform microfoam. Degree of aeration can be more or less correct and still be good but microfoam must always be well incorporated.

We also should ideally be holding the pitcher the entire time so that it can steam in that strong, uniform whirlpool the entire time. If you have time, I would do it that way. If not, I would still give it 3 or 4 seconds of steaming after aerating before setting it down to gargle.