I like mine on the cooler side of medium rare, and typically have to order a rare to get it close, but most still come out medium rare to medium. It's hard to find a steakhouse that can get it right consistently. I guess they can't afford instant read thermometers that can be used on an entire grill full of steaks to check each one's progress, or at the least learn how to touch one with a fork to check how well it's cooked.Saw a guy order blue rare at the bar of a Texas Roadhouse. He had to send it back because they overcooked it. I had my doubts they would get it right when he placed the order.
I can touch a steak with my fork when it comes to the table and tell you exactly how it's cooked before cutting into it.