Aged steaks cooked as medium but came out looking well done
That sounds ridiculous. I've eaten more than my share of steak and never heard that one. I also live in a city with lots of good beef and steak. The following should hold true whether it's aged or not.

Rare


120 to 125 degrees F
center is bright red, pinkish toward the exterior portion, and warm throughout
soft to touch


Medium Rare


130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion, and slightly hot
yields only slightly to the touch, beginning to firm up


Medium


140 to 145 degrees F
center is light pink, outer portion is brown, and hot throughout
yields only slightly to the touch, beginning to firm up


Well Done


160 degrees F and above
steak is uniformly brown or grey throughout
firm or hard to touch


Taken from here.

I'd probably accept a steak that was medium rather than medium rare, but if it was brown all the way through, then he overcooked it. You could send him to our multiple related questions...

Edit: I should clarify, an aged steak will be darker, but not so much that your meat doesn't have "ANY" red in it when cooked less than well done.