The responses seem to be all over the board, which is somewhat surprising. I have attributed my frequently undercooked experiences to the kitchen deciding that "it's easier to put the steak back on the grill for a few minutes if it's not done enough," rather that having to trash the pricy piece of meat if it's overdone. But an undercooked steak after it's come to the table, been cut into, sent back, and returned after "a few more minutes" is no better than if it were overcooked.