>>512604772You are doing it wrong. I can cook a well done steak such that its good.
My process starts with an initial sear on both sides, I use butter. Then I put the lid on the pan and let it boil in its own juices for like 10 minutes (for thin steak). Then afterwards once most of the juice is boiled dry, I remove the lid. Crank up the heat, and boil the pan dry. Then rub the steak in the dried browned juices to cover the steak in the dried flavor. The texture is perfectly decent as long as the steak is not terrible in quality, by terrible I mean having those tough gristle streaks.