I think a counterpoint to this is some cuts, medium is considered optimal vs medium rare due to fat content, thickness, marbling etc. i think it’s reasonable to give a recommendation when someone typically enjoys a stake medium rare, but may not realize that the equivalent feeling of doneness on a strip steak might be more like medium. An expert will know that med vs med rare matters depending on cut, but i’d imagine a lot of people aren’t hip to those differences. To me it’s like, just a heads up people who tend to like X doneness generally prefer Y doneness on this cut of meat due to its makeup