I know many of my friends think it is some sort of crime to have a steak "well done", but that is how I like it. In many ways a "well done" steak is much more of a challenge for a chef than a rare or medium steak. It is a challenge to cook a steak so that it is not red, but also not too dry, chewy, or with burns. A well done steak cuts easily and is not hard or chewy but is not red. Hard work and takes time.
I tried getting well done steak in Paris and Bordeaux and totally failed. I gave up and took pot noodles or told them I was vegetarian.
Occasionally you find a restaurant that can do a well done steak. The Warren in Wokingham used to be good, but no longer, sorry. Those that like less well done steak have been unimpressed too.
I am however very pleased to say that Café Rouge in Wokingham do an excellent steak. Those that like rare or medium are happy too. I have now tried them maybe half a dozen times and they are constant and excellent.