When my husband is cooking or grilling, medium rare. Although he is no longer in that business, my husband was a third generation butcher (his brothers still own the family meat market) and knows how to make a perfect roast and grill a perfect steak. When we go to a restaurant, I order everything “a little pink in the middle” because that seems to mean medium rare, medium or medium well, depending on where we go.
Dos–guess you are right.
“Medium rare for steak, medium for a burger and medium well for a restaurant burger.”
This.
Medium for steak.
Well done for hamburger!!! I can’t believe they even give you a choice for that. You can’t know it’s safe if it’s not completely cooked.
If you know the meat source for the ground beef, you can have a pretty good idea how safe it is - or not. Well sourced meat that is ground in house or meat you grind yourself, the risk is far less than much of the crap repackaged at grocery stores. And sometimes you have to live a little dangerously. 
The first on this thread to prefer medium well to well. I really don’t want to see anything red and bleeding, or even more than very pale pink in the middle.
Another vote for medium rare.
NY strip, rare. After reading this thread, we may need to have steaks tonight. My mouth is watering!
Lol, we already are having steaks tonight.
At restaurants I always order my steaks rare, and they always bring them to the table medium rare. Order medium rare,they are often medium.
Haha @doschicos, so true. H and I share the porterhouse and he gets the filet part lol!
We have the best meat markets where I live now. Locally sourced beef, I didn’t know what I was missing.
Although I must say that I will eat a filet at a local place that has Kobe beef. But when I buy for home grilling, it’s the ribeye or porterhouse if they have them.
Medium rare to rare.
Rib eye steaks are my favorite with tenderloin coming in second. Medium rare is what I order. We are going to my favorite local restaurant tonight. They have wonderful rib eyes. Can’t wait!!
“Warm red center” is usually how I order my steak, which generally the server responds as “medium rare”. At home with the sous-vide, I cook NY Strips to 130F and ribeyes to 132F before finishing on the grill. I always pick out the ribeyes with the biggest caps as ribeye cap beats everything else, imho.
For burgers in restaurants I usually go with medium - again I order by color, so “pink center” is what I ask for.
Ribeye, Medium Rare, American Waygu or dry aged 30 days
MR for me too. Husband eats well done. When he grills…I’ve taken to doing my own steak…so I don’t get well done too.
I used to be a WD as in H and I would go out to dinner and he would say: “Cremate hers and bring me the grieving widow.” I have migrated to medium well over the years and he to medium rare. I eat mine with Dai day Chinese duck sauce. In fact, when we go out to eat, I bring my steak home so I can have it my duck sauce. H likes filet and I don’t really care, as long as I have my sauce.
Medium well.
Medium well. But I’d really rather have chicken.
Medium rare.
And I was delighted a few years ago when I learned that my grilled tuna could also be anything other than overcooked.