It used to be you could go to restaurant and order a steak " Pittsburg Rare ". Highly seasoned and seared black on the outside and blood rare in the middle. I loved them that way, but the restaurant needed the right gas grille to produce the heat to cook them in that manner. Put a 500 degree Russet Potato next to it with butter, sour cream, chives and crumpled bacon; together with fresh steamed spinach and you were eating like a king. Beef, in my opinion needs to be either cooked rare to medium rare; or braised/stewed until falling apart to have a good flavor.
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