Back when I was butchering, we had that question alot. Folks coming to us from meat-markets that gassed or deyed their meats, and being blown away when their well-done steak wasn't pink, like their bargain-basement meats.
"I cooked my New York steak for an hour (sacrelige), and it turned out so grey, but I had a ribeye from a meat truck three weeks ago that was pink after an hour's time. What do you guys do to your steaks?"
After a while, we'd catch these folks a mile off. I'd advise: "this is a great steak, a little salt and pepper, keep it rare or medium-rare, and it'll do you fine"
The crazies would say: "What about well-done?"
Me: "Barbeque Sauce is on aisle nine."
Seriously, if you have a finnicky eater, just down their meat in q-sauce, and they will never know.