DW grew up on well, I introduced her to MR, and now she prefers rare. I’ve always been a MR guy. Anyone else care to share?
I assume we are talking about beef? Medium rare, second choice rare.
Definitely not well done with ketchup. 
ETA: ribeye is my steak of choice.
MR and second the no ketchup.
Medium rare for steak, medium for a burger and medium well for a restaurant burger.
Medium rare for me and S. Somehow my D likes her beef well done. Don’t know how that happened.
MR, Porterhouse 
OP again. My favorite steak is tenderloin for its tenderness, followed closely by NewYork for its flavor. The best is MR tenderloin topped with fresh Dungeness crab and hollandaise sauce with a side of asparagus.
It seems there’s unanimity regarding ketchup.
MR, filet mignon. Well done + ketchup = sacrilege.
I usually say “as rare as you are willing to serve it to me.”
@JHS Are you a fan of black and blue?
Medium well for burgers. Don’t eat steak.
MR. Rare for steak tartare and carpaccio 
Rib eye…black and blue, mooooing.
Black and blue? Never heard of it. Is that where you punch the cow to tenderize it and then eat it without cooking it further?
Medium rare, you heathens.
/s
Black & blue = charred on the outside, barely cooked (still blue) on the inside.
Black and Blue: Charred on the outside, raw/rare on the inside
Medium rare, warm in the center. Rib eyes or porterhouse, second choices NY strip. Not a filet fan.
Pittsburgh rare. Or medium rare depending on cut. Sometimes I order “medium rare more on the rare side…”
Had to google Pittsburgh rare. Sounds like it is the same as black & blue.
@deb922 Did you know part of a porterhouse is a filet?