Alas, the “rare” problem goes beyond beef. It’s difficult to find a non-Chinese restaurant that can be counted on to cook fish to the “just done” stage; it normally comes out severely over cooked. I’ve become reduced to ordering mainly salmon “sashimi rare” in hopes of getting something acceptable. (At least, when it comes out well done, I don’t feel at all guilty sending it back, and when it’s really rare — “cold, red center” — I still enjoy it.)