[Pudusplat]

As a waiter at a mid-high level steakhouse (Izzy's) I wouldn't ever eat our meat over medium. Rare to Medium-Rare is perfect. Blue might be the tastiest, but doesn't sit as well in my stomach.

I get tears in my eyes whenever I have to serve charred, well done filets/ribeyes, or when someone sends back a medium-well steak as "undercooked".

Also, people who don't eat steaks often always think their steaks should be cooked more (ie, they beleive a medium steak should be cooked mostly through, medium-well should have no pink), whereas steak lovers (it is easy to pick these people out) think that medium should still be a bit dripping, and medium-rare should have a darker shade than pink.

As a side note, one observation I've made is that vacationers from Germany always get their steaks cooked well done, whereas people from France get them medium-rare.