For all the steak comments. I have now had rare and tender steak served to me at least 3 times in the past 2 years in Domestic J. When it comes out that way it's more than edible. But it's hard to make it happen.
I've had one SD say oh sure I can make it rare, and indeed it came out rare.
Others I ask and they say they will do it, then forget to remove mine from the oven early and serve me gray rubber.
Maybe some additional training is all that is needed to make the beef a nice option.