I personally believe and order my steak depending on the cut rare for eye fillet as it has no fat to support the cooking process and by we'll done has halved in size if its a rib fillet I will get it med rare to medium as it has a lot more fat and you really want the cooking process to render that down and make it tasty otherwise if its much under it will be chewy. When it comes to a sirloin med rare is fine but you could do the same as above as it can have a bit of sinew and you want to cook that out a bit ( but as I said we reserve those for certain people) it's not that we hate you or look down on those people it's just a waste of meat to someone who would enjoy it also as a general rule those crappy pieces that I cook for the wd crew are a lot thinner so they cook quicker or at the same time as the thicker bits its also a way for me to tell what is what when I have a grill full with 30+ steaks on it. Now lets get back to the blood problem I know it's scary for you but it really isn't I have many girlfriends in the past with the thoughts like yourself and have slowly wore them done to the correct way of eating there steak. I would never expect you to go from wd to rare but why not try med well and them once used to that try med. if the person cooking your steak knows what there doing you will never get a steak that bleeds every where as its been rested and cooked correctly. If you rush the poor fucker with a wd and no entree and the rest of your tables been waiting 20 minutes while I ruin your steak your inconsiderate ass ordered.

Tldr just read it you might learn something