Ok, I think I am most qualified to answer these questions for the fact that I was in the hotel and restaurant business for a few years when I was going to school. In the past, when you ordered a chopped sirloin medium rare, it would be brown on the outside and slightly pink on the inside. Today, any processed meat will be cooked thoroughly for fears of liability. However, steak and prime rib can still be cooked rare, medium- rare, medium and well-done in most restaurants. In reality, there is really no such category as medium-well, because medium well and well done are essentially the same. Personally, I love my prime rib medium area with horseradish, that is with the pink juice oozing out of the cut. BTW, a waiter or waitress will be more likely ask “how would you like it cooked”, instead of "done".