I like em grilled just to the point that the moo is cooked out of them. I tell every waiter/waitress that and they always come back perfectly pink and juicy in the middle and seared on the outside. It's not quite medium rare, more like 3/4s rare.
Have a friend in Texas that went to a banquet at a convention we were both attending. The main course was a whole beef shank on a spit that they carved on the spot, closer to the surface was well done but nearer the bone it was streaming blood that was running down into the dripping pan. I can still hear her look at it and in her rich Texan accent say "Fer Gawd's sake couldn't ya kill that poor steer before ya cooked him?" The server told her she had a point.
Have a friend in Texas that went to a banquet at a convention we were both attending. The main course was a whole beef shank on a spit that they carved on the spot, closer to the surface was well done but nearer the bone it was streaming blood that was running down into the dripping pan. I can still hear her look at it and in her rich Texan accent say "Fer Gawd's sake couldn't ya kill that poor steer before ya cooked him?" The server told her she had a point.

Do you know how close that is for the Princess and me ? I dread the thought of becoming dependent upon others.

...... he knew I'd fix it up 
