Just so you're aware, if you go to any restaurant anywhere and order a well-done steak, you're getting the grossest, slimiest, possibly turning green piece of beef that's in the kitchen. I do know exactly what you mean about a well-done being cooked properly, take it to medium well and pull it about one minute after that, and carryover heat will get you a steak that's brown all the way through but still has a touch of residual juiciness and flavor.
That being said, most people who order a well-done steak don't want that, they want shoe leather, completely dry without any moisture at all, and then they'll dip their dried out, overcooked piece of beef in A1 or, God forbid, ketchup. Since they aren't going to notice the quality (or lack thereof) of the beef itself, they get the steak that should have been thrown out two days ago. This has been the rule in every kitchen I have ever worked in, both chain places and so-called "high-end" restaurants. It's very rare that someone who orders a well-done will send it back for being overcooked in any case, so while whoever running the grill or salamander is focusing on pulling steaks to temp, your well-done is sitting there getting cooked to death.
Anyway, I grew up wondering why in the world anyone would ever want to spend actual money on steak, because I thought it was the most overrated food in existence. Both of my retard parents wouldn't touch any meat that had any color in it other than brown, which is of course what they fed their kids also. It wasn't until I was 18 and in college that I mentioned that I thought steak was terrible, and a friend asked me if I'd ever eaten one medium rare. I finally tried a steak that wasn't cooked to death and found out that steak is indeed delicious.
