In the last couple of weeks I've tried cooking steaks twice, and both times they've been overdone. I don't necessarily want them bleeding rare, but pink in the middle would be a good start.
My issue is that by the time they have a decent colour on the outside, the inside is done. If I just did a minute or so on each side, I might leave the inside rare, but the outside would only be a slightly unappetising grey.
I'm using a pan (I don't have a griddle), so what's the solution? Hotter pan (I thought it was pretty hot). More oil? Less oil? Just get thicker steak?