How do I cook a steak well-done without it drying out? My wife and I typically eat our steaks on the rarer side of medium rare. However, since she is pregnant she's not supposed to eat steak cooked to a temperature under 160 degrees. Is there a way to cook a steak well done while keeping it tender and juicy? 

UPDATE: For anyone curious, we ended up going with a combination of sous vide skirt steak (in a homemade Styrofoam cooler), and home-ground burgers with extra fat added to the mix in the form of trimmings from the butcher, and strips of bacon. It definitely did the trick, but I'm glad we're back to medium-rare again. We ate a whole bunch of Omaha steaks that I had been saving after our daughter was born. The baby won't have an opinion on her red meat preferences for some time.
sous vide is an excellent technique to use, for your situation.  You can cook any number of foods to your desired doneness while also pasteurizing the product.  So, you can have your cake and eat it too, so to speak.  With sous vide there is no problem with a rare steak, because you can pasteurize.  Remember, pasteurization is not simply a result of temperature...but, temperature + time.  For example, with sous vide, you can cook a raw egg at 57C (134.6 F) for two hours...it will appear raw and behave as raw, but will be pasteurized and safe to eat.  Why give up steak the way you like it?