Interesting, Bill. I would argue that well-done is not an absolute and that there are degrees of being well-done. Well-doneness--ha!--is a subjective point in cooking. We could take several steaks to examine and compare their relative, oh, consistency. Let's say the first well-done steak was without any sign of inner pink color, definitely brown or gray, easy to chew, and thickly spongelike in texture. And the second well-done steak was similar, except it was more challenging to chew, not quite thickly spongelike, but more like chewing a savoury wad of gum. And the third well-done steak was similar to the second except the experience of eating it was more similar to trying to chew, if not leather, fruitcake.

We might say that the first steak was well-done, the second was more well-done, and the third was most well-done to the point that it wasn't done well at all.