I know the right thing to do is to wait till its well done, making sure all bacteria have been killed and all.
But you have to deal with all sorts of people coming in to open the grill and smell the steak, everyone telling you that it looks like it needs a little salt, or some extra pepper, maybe some garlic, etc...
Then you got some who wont eat a steak without steak sauce.
Each time these amateur cooks pops his head in... you lose valuable heat needed to cook the steak properly.
Opening and closing the lid of the BBQ tends to dry the meat out too.
So what im saying basically is that when you have a quality cut of meet thats been well marinated and seasoned by a professional grillmaster... its alright to eat it a little rare.
Im sure there is no E-Coli in this beef, im confident that you have used only the finest ingredients and preparation standards. That i will not suffer from food poisoning of any kind, and that i will throughly enjoy this bloody steak.
The alternative is to continue eating this stale, tough, and tasteless veggie burger mystery meat.
But i would much rather have some of this xtra fine grade beef, because a porterhouse is still a great tasting cut of meat even when its rare.