Grills are great, but a pan gives you total control. You’re the captain of the heat, the master of the sizzle. And medium well? That’s the steak that says, “I’m safe to eat, but I still have soul.” It’s the cousin to well-done—without the leather jacket.
Think of it this way: a medium-well steak is like a good handshake—firm, warm, but not crushing your bones. You want that charred crust on the outside and a warm, rosy center. Achievable? Absolutely. You just need a few tricks.
