I am not a huge fan of steak. If I go somewhere I always get a ribeye and get it cooked to pink in the middle. That seems to really melt the fat well and get the seasoning through out the meat. My favorite steak is carne asada at a run-of-the-mill Mexican restaurant. I do not like the lean cuts of meat (strip and filet) that people usually order super rare, it just has no taste to me.
Medium rare... all the way. Our special occasion steakhouse has a card with my name in the back that says "NEVER MEDIUM" on it, and they refuse to serve anything north of medium. In 15 years, I only had to send 2 steaks back (we typically go 3-4x a year)