Agree the juices run out and the beef gets tougher
Fish sometimes can be easily salvaged but like anything it's a fine delicate art of recovery.My hat is off to those true champs with iron clad execution skills.
It is like winning the lottery whn you get the talent who get it right the first time.
I spend many thousands at establishments who have the skills to get it right the first time.Especially with clients when I never like to send anything back ever.I would rather not frequent the establishment knowing the medium rare will be well done or raw.