Hi! I'm Mr. Exception! I want mine well done, no pink! A lot of that comes from being a science kid when I was young. Spent a lot of time over microscopes and rare meat is, well, just not something I can stomach (pun intended). It takes a real chef to cook it well done but not make it tough. Most any cook can get it rare. One of the reasons I seldom order steak in restaurants. Same goes for Margaritas: I make 'em better than most bartenders, at least the way I like 'em. Speaking of that, we're having Margaritas in a few minutes, and steak on the BBQ!