Hi Robin. Oh my, I see your problem. It’s quite easy to cook a steak to well-done leathery-ness. But I think you might be able to make it better: Start with a fatty, well-marbled cut, like rib-eye or T-bone. And I think you want to cook it easy and slow, to try and preserve some of the juices. So sear the steak on both sides in hot pan (that is ovenproof), then transfer to a 300F or so oven to finish cooking. If you like yours medium or medium-rare you can take it out of the oven earlier, and let your husband’s steak cook until it’s well-done (about 165F on an instant-read thermometer inserted in the thickest part). Or you might want to try making Chicken-Fried Steak; its crunchy coating and creamy gravy go a long way towards making well-done steak tasty.