I want my steak rare, but I also want to keep it over the coals a long time to break down the conective tissue.
There is more to it than WHO cooks the meat and you don't very often get the extra good steaks at a grocery store unless they have a very experienced buyer and supplier. A good steak will be very limp; meaning if you hold a long KC Strip on one end the other end should droop to the floor. If it doesn't the animal might have had an adrenilin dump before hydraulic loss. A vet/USDA FSIS would do a lot better job of explaining this than me. I have just cooked a lot of protien products. And I have room to improve!
FM