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This doesn't describe me but I prefer my steaks well done. The thing is, it's harder to do a well done steak right than most other levels of done-ness because there's less leeway (basically there's a wide spread where something is medium rare, but a fine line between well done and shoe leather). Usually the trick is to stop cooking it shortly before you think it's actually done and then let it rest covered to finish from the residual heat.
The ketchup thing is just gross though. Mix a bit of red wine, worcestershire, soy sauce, garlic, onion and store-bought steak sauce and cook it a bit to let the wine reduce, let everything mix and thicken it a bit.