Slice against the grain
Look at the muscle fibers running through the steak. Cut across them, not along. This shortens the fibers so each bite is easier to chew. It’s like cutting a rope instead of pulling on it.
Season with a final pinch of flaky salt or cracked pepper. That little crunch? Chef’s kiss.
And here’s the best part: you just cooked a medium-well steak that’s pink and proud. No shame in liking it this way. It’s not dry, it’s not tough, it’s perfectly balanced. The crust is crispy, the inside is warm and tender, and you did it in a pan. How cool is that?
So go ahead—serve it up with some roasted potatoes or a wedge of salad. Pour yourself a glass of red wine or a cold beer. You earned this. And next time? Maybe try it with a little less pink. Or a little more. The pan will listen.
