My one visit to Bern's Steahouse in Tampa was truly an epiphany in terms of how fine a line you can "have it your way." Warm rare for my 8 oz fillet was truly heaven: crispy charred on the outside, bloody and just palpably warm inside. Slurp! If a steakhouse claims right on the menu they can cook it that way, I'll take 'em up on the offer. Otherwise I'll just order a NY Strip or Porterhouse medium-rare to keep things simple, b/c that way slightly over- or under-done isn't going to make me send it back.

Mm-ooo!