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If a steak isn't "well done," it wasn't done well, IMHO. I'm not shy about sending it back if I see pink, much less red.
The Foreman grill isn't too bad for steaks, as long as they're reasonably thin. Thick steaks may well be blackened before the center hits the right temperature. (I haven't tried the newer models with the temp-control slider on the lid.)
The Foreman roaster has been _superb_ for avoiding that black-outside-red-inside fate with eye roasts -- I've cooked two so far, and both have been moist and well-cooked throughout without charring the outside at all.
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