I used to be a major shill for rare steaks but I recently stopped after realizing what Khorde is talking about. Most of the time when people serve me rare steak, it's just loving cold and chewy, so I started going medium-rare when ordering at restaurants
There's definitely like a rare steak sweet-spot that draws a line between chewy, cold meat and the perfect juicy steak. Can't really go wrong with medium-rare even if it's often served a little overdone