Actually, as noted in another post, I went to Mortons this past weekend. Ordered the usual done rare-medium rare with empasis on the coolish center. They came back with a medium. It was ash/pale pink in the center and it was hot. I sent it back for another...hey, if I'm plopping down $50 for a piece of meat a la carte, then it better be perfect! Anyway, they always seem to get it just right the second time around...which makes me wonder why they can't do it the first time???