Steak for me is like this.....
A nice T-bone, Porterhouse or NY striploin.
Blue rare -- cooked 8-10 seconds each side -- still cold in the middle (gross)
Rare -- too bloody for me
Medium-rare --- still usually too bloody
Medium -- If cooked right, this is what I like. Some chefs still don't cook it well enough so....
Medium-Well ----- I end up ordering it medium-well to ensure it's cooked enough but still a bit of pink. PERFECTION
Well-done/Extra well-done ---- too much like leather for me.