Rare usually = Hot outside cool red middle
Medium Rare usually = Hot outside warm red middle
Medium usually = Hot outside warm little pink and some gray
Medium Well usually = Hot outside nearly no pink and all gray
Well = gray all the way
I say "usually" because if you're not eatting something done by a pro when you order it one way, it can come out different than you expect it. Also the meat keeps cooking after they take it off direct fire so it will be more done by the time you get it than when they took it off the grill.
If you're eatting something like Prime Rib (the ultimate) it should look "bloody" in the middle. Same goes for a Rib Eye (which is the center cut of the rib roast - which is what prime rib is) that shouldn't be served beyoned medium-rare.
I mean it's your money throw it away how you like. If you want it tough, gray, and tastless then by all means.
This is like going to an up scale wine tasting and asking if they have any Gallow White Zinfandel around.
If you are grilling a steak at home it might take you a while to learn how to tell when youre meat reaches a level of done-ness that you like. God help us all please do not cut into it on the grill to see if it is there. You can learn by the strength of your fire, the amount of time it's been on the grill, color, size, and touch (touch the meant you won't burn yourself), soft & sponge like = closer to rare and the tighter and tougher and more resistance you feel the closer it is to being over done.
When you're eatting beef cuts like steak there isn't a health reason to cook your meat beyond medium either. Something like hamburger is ok to cook so it's gray because it has been ground and handled. But the part of the steak that is red hasn't been touched by human hands or exposed to anything. The only parts that have get cooked at a high temp. Over cooking beef will not kill mad cow. Cook your poultry through and your pork as well.
**Quality steak houses will get very fresh meat and then age it between 21-28 days to enhanse the flavor. Good places will advertise that they age their meat. Great places don't need to. The best places have the meat out for show so you can see the difference in appearance of the aging meat.**
