Went last night to grab a steak while in town. I had the NY Strip and my date had the filtet tips...both of us asked for Medium Rare. When the meat came out, mine was rare-medium rare which was good, while hers was more medium. I think that all cooks/chefs that work with nice cuts of meat should be able to cook all temps and all sizes. Cheddar Mashed potatoes were good as well and the Brandy Peppercorn sauce (would have made it a touch less peppery (oxymoron, I know)
I have had better steaks in DC for about the same price.