My last night in Dallas I went to a rather well-respected local steakhouse (one with the word "cattle" in its name), and ordered a ribeye cooked medium rare.
When the steak was presented it immediately had the appearance of something well-done. But a little searing on the outside that belies a cool, red center is okay with me.
But it was not to be. The steak was not only well-done, but very well-done. It was awful, and I consumed but three or four small bites. When the waitress returned to the table, she could sense by displeasure and realized, by looking at the cut, that it had not been prepared to my specifications. When she asked me, "You don't like the steak?" I replied, "It's all hat and no cattle, friendo."