I'm thinking those of you who cook a steak medium-well just don't have the skills required to cook medium-well and not turn it into shoe leather.
Actually, I do think it requires a little different cooking. Someone mention that they do the sear and then move it to indirect until it hit where it needs to be. Shamefully, I grill steaks on a gasser that doesn't get super hot, so my procedure ends up closer to this, and I can get juicy, just not bloody.