Personally I prefer a steak to be free of fat, lightly tanned on the outside, moist and pink in the middle, but without any blood.
Rather like a certain other source of much pleasure....
But that Bistecca alla Fiorentina from Casale del Chienti is far too rare for me - and don't pretend that you cooked it on a Weber,
DirtyProp - Google Image is my friend!