You know, maybe the restaurants are not really listening anymore and don't want to cook their food too undercooked. I have never had an upscale chop/steak house tell me that I can't have it mooing, but some other restaurants "prefer" to serve their meat at least medium-rare, which of course is totally brown.

The best steak though was the mooing piece of filet at Ruth Chris' NOLA before a parade at Mardi Gras, 2001.