What's wrong with well-cooked steak?

On Friday night we went to Sapporo in swanky Scottsdale for some teppanyaki. Sapporo is quite the hot spot; we spent our time waiting for the table checking out the parade of twenty-somethings cruising for action. It's very popular, too - our reservation was for 8.45 and we didn't get seated until a little bit after nine.

I ordered filet mignon done medium well, as I usually do. The chef laughed at me more than once. Everyone else got theirs done medium rare, and my lovely wife often laughs at me for my choice as well. I'm sorry, but dripping bloody steaks just aren't my thing. There's still plenty of flavor if the meat is a nice dark burgundy as opposed to pink. Am I right, people? People?

So what's the deal? There's nothing wrong with cooking your meat a little longer, right?

Dinner was delicious, by the way. And it was quite the cool experience. There was an onion volcano!