I've always been particular about how I like my steak cooked, and from personal experience, going beyond medium-well often leads to a tougher and less flavorful result. It’s easy to think a well-done steak ensures it’s fully cooked and safe, but this can overshadow the juiciness and tenderness that make a steak enjoyable. What I found helpful is experimenting with different cooking methods such as the smash technique, which can create a perfect crust without overcooking the inside. The mention of "1 smash," and the impressive "100000 smash" and "100000 wins" phrases remind me of how mastering quick and precise searing can elevate a steak. It seals in the juices right at the start, which is crucial especially if you prefer it less cooked on the inside. Also, taking breaks between cooking and resting the steak allows the juices to redistribute, enhancing flavor and tenderness. Personally, I avoid taking the steak to 'too well done' territory because it risks drying it out, but seasoned grillers swear by certain marinades and techniques to keep even a well-done steak juicy. Ultimately, it’s about finding the balance and doneness that suits your taste. Whether you’re smashing it on a hot pan or grilling, observing the steak’s texture and internal temperature can make all the difference. Don’t hesitate to use a meat thermometer—the sweet spot for medium-rare is around 130-135°F, and going above 160°F usually means the steak is well done. Sharing these insights has helped me enjoy steak dinner more, ensuring I avoid the "too well done" category that's often a steak lover's regret.