I also like my meat with a confirmed death certificate in place when it arrives on a plate from the kitchen. Yes, asking for steak 'well done' horrifies people like my partner who has eaten here and abroad in very posh restaurants for decades. She sees me essentially as ruining/cremating the steak - just because I don't want it jumping off the plate and trying to make it back past the the abattoir.... I got loads of problems in the south of France doing that. And in one particular restaurant in Menton, as a culinary punishment, I got some off-cuts of steak, burnt to a perfect crisp, and completely inedible. I now wear them as hiking boots as a reminder not to do that again - particularly in France.