Well it depends on the cut. Some cuts should never be anything but well done. A chuck roast is one such thing. It needs that time to break down all the fat and connective tissue and it turns into that melt in your mouth pot roast so many new englanders certainly cherish.
Same for many braised cuts like shanks, short ribs, shoulders, etc. not everything should be medium rare. Nor should everything be well done.
Heck I even vary my steaks. If it’s a filet I prefer it more towards medium. A good rib eye, porterhouse, or tbone at medium rare. And if it’s a strip steak. Especially if it’s very lean and not very fatty (as most are here in the US.) then I want it rare. Nearly black and blue.
For me the cooking temp is about texture. The method is about flavor. Reverse sear and sous vide as mentioned by folks above doesn’t impart the depth of flavor I like in a steak. Seating in a pan and finishing in the oven isn’t bad by any stretch. But only over a grill preferably charcoal or wood do you get that depth I so love. Gas grill can work fine too but it’s a notch below.
This is of course all incredibly subjective.
And whatever you do no matter how you cook a steak. ALWAYS let it rest and top it with some butter. Preferably a compound butter while it does rest.
