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I love my steak well done but can't stand to see any pink in there. The problem is how do you cook it and keep it somewhat tender. I realize the more well-done the meat is, the tougher it is going to be but I know there has to be some way. Any suggestions would be helpful :)

I have a five year old Lhasa Apso that is aggressive. Whenever you try to put him in his home, he growls and barks. Whenever I try to say "no" or in any way make him behave, I get growled and barked at. I have two other dogs (A Shih Tzu and Chihuhua) that don't behave this way. I have totally...