zippityboomboom wrote:
I can't imagine a filet cooked past medium. You miss out on the buttery, melt in your mouth tenderness.

I do order my burgers well done for critter killing purposes.
This! Mid-rare is just about perfect. I'm not going to judge anyone on how they like their steak cooked, but it's so much more tender when it's pink in the center. I always hated steak when I was little and it wasn't until I ate a mid-rare steak that I realized it was because my parents cooked the hell out of meat. Give me a nice rib-eye with lots of marbling, pink and cool in the center, pan-seared in a cast iron skillet and basted with butter and I'm in heaven!