Which is exactly why you should be sous-viding your steak and reserving that fat instead of slapping it onto a grill raw and charring the dickens out of it.
The only thing vodka is good for is de-greasing engine parts. If you’re drinking alcohol straight, something with flavor like Gin or Tequilla would be better. 
What might be even more revealing is whether the average diner (or self-actualized foodie) could consistently tell apart different cuts of steak, no matter how it was cooked. I suspect there’d be greater accuracy than that displayed by wine connoisseurs put to a blinded taste test, but maybe not by much.
For those looking to avoid faux pas other than ordering well-done steak, here’s a typical list of steakhouse etiquette rules one should follow, including dress code compliance, how to cut your steak, what to do if you start chewing on what turns out to be a nasty piece of gristle (one must never spit it into a napkin, no matter how discreetly), and why it’s a horrible insult to the chef to put pedestrian American steak sauce on a steak (a house-approved specialty sauce such as au poivre or bearnaise might be acceptable, check with your server.
The best part of all this advice is the final suggestion for how to behave at a steakhouse - relax. 
You mean the prime, no?
Duh-oh, yes.
It also works okay as a foot soak.
If restaurant etiquette were left up to meme-makers, you’d be forcibly removed from a steakhouse for ordering a piece of prime meat above cooked above medium. But good chefs — and owners — know taste is subjective, and if someone is throwing down upwards of $65 for what some might describe as a slightly chewier hockey puck, that’s their prerogative. That said, if you like your steaks on the done-er side, order with the confidence befitting someone who commands a table at one of the top steakhouses in the city.
Don’t chew on the steak bone at a steakhouse
It is my steak, if I wanna chew on the bone, I will. I will be a little discrete about it, mind you, keeping the growling noises to a bare minimum. 
Well … if you believe Anthony Bourdain’s somewhat sensationalistic Kitchen Confidential, that may not be universally true. The reason given in his book is a pragmatic business one: cooking well done can hide a lot of sins, so it’s a way to offload less desirable inventory. Now how much this actually happens at kitchens now, I don’t know, but from a business perspective, it makes sense up to a point.
I ordered a steak once in a reasonably expensive steak restaurant, selected the cut and said I’d like it rare. The waiter said that the chef’s suggestion for this cut is medium as a minimum, medium rare maybe. If I wanted a rare steak would I like to choose a different cut?
I just said I’ll take the chef’s advice and try it just on the rare side of medium, thanks. It was very tasty.
I just re-read my post when I clicked on the thread and saw my mistake.
So, uh, lets say Cazadores or Patron for those drinking it straight and Jose Cuervo the people making margaritas.
In a good steakhouse, they cut their own ribeyes out of a prime rib. There will be differences between them, as the marbling changes a bit through the meat. Some will have more fine marbling, and some will be a bit more course, and the eye will be more prominent.
It makes sense to use the more fine marbling for the rare steaks, and use the courser marbling for the well done. It’s not the worst cut, it’s the best cut for how it is asked to be prepared. If you reversed it, and gave the “best” cut to the well done, then the rare steak would have fat that is not well incorporated into the meat, and the well steak will be on the dryer side.
And an argument could be made that the reason for the thread was because the OP was asking if it would be considered to be insulting to do so, rather than explaining an intent to insult their guest.
So, sure I can see both sides, how a guest may feel insulted about not getting as much spent on them as other guests, even though the actual product received ends up being the same, and the host feeling insulted that the guest wastes their money on something that they will not appreciate.
Personally, if I were offering expensive steaks to guests, I would not get lower quality for someone that wants it well done, but I would choose the one with the least fine grain in the marbling, and I’d also ask them if they actually would prefer something else. Even more of a waste than paying double for a steak they don’t appreciate, is paying for a steak they don’t even want and are only eating to be polite.
That’s actually why I pan fry my steaks rather than on a grill.
In any case, most people and most restaurants don’t use a sous-vid, they are going to use a grill.
The other problem is that, in a restaurant, people want to eat now, and to properly cook a well done steak takes a good minute. Many cooks will steak weight and/or heat reflector a well done in order to get it done in under 15 minutes, as longer times tend to start drawing complaints.
Chef’s often do know what they are talking about. Now,there are chefs out there that are extremely pretentious, and any deviation from their perfectly crafted vision is a sin, so I’m sure that there are those who will also refuse to cook a steak well done, but that’s if you are going to rather pretentious places.
I have worked in places that had the disclaimer that they didn’t gaurantee the quality of well done steaks, and that was an entirely pragmatic reason, people would complain. “I paid $60 for this steak, and it tastes just like the $10 steak at Applebee’s!” Well, yeah, it probably does, as a well done steak loses most of its properties that determines its quality , and they use the same brand of ketchup.
If I’m making bespoke drinks at home, then everyone’s getting the same spirit. I’m not serving one person an expensive bottle of Blanton’s neat, and someone else Jim Beam in their whiskey buck.
But I can see why a bar might engage in that sort of thing- it’s absolute overkill to use Blanton’s in a whiskey buck, and that makes a difference in the bottom line. Unless of course they specify Blanton’s, and then you charge them for it.
Aw, if someone orders their steak well-done, just throw the sole of an old shoe on the grill. The choicest cuts should be reserved for those who order their meat cooked Pittsburgh-rare, or Black & Blue.
As someone who likes expensive alcohol, I would lunge at my host if I saw them using something like Blanton’s in my mixed drink. I mean, I’d do it nicely, but I would request to go down at least half in price (Gentleman Jack would be fine), as putting that in my mixed drink is alcohol abuse! 
Yeah it’s going a little far. And I get that there is a correct or optimal serving temp for the more expensive cuts. But why not offer a few lesser cuts that also grill well since you know your friends preferences. No one wants shoe leather on their plate.
I myself like a steak with marbling or a nice fatty edge and cooked done enough to render and char the fats and pinkish in the center. But if a pool of blood collects I’m putting it back on the grill.
That’s what the OP asked, and was taken to task for being so insulting to their guest, and such a terrible host, not because they actually did this, but simply because they asked about it on a messagebaord on the internet.
Myoglobin.
Actually, myoglobin is not a liquid, but a heme-containing protein found in heart tissue and striated muscle. The red fluid that collects in raw meat packaging (artistically known as “purge”) or exudes from undercooked meat is myoglobin-tinted watery fluid.
Mmmmmm, purge.
I got a laugh out of this. As someone who prefers their steak well done, I’ve eaten lots and lots of steak that was rarer than I liked. Tons of it. My default assumption when getting a steak cooked by someone else is that it will probably be rarer than I like. And sending it back usually just opens you up to some kitchen snob deliberately incinerating it out of spite.
I have likely eaten far more steak that was underdone to my taste, than you have eaten steak that was overdone to yours.
Also, just because I have a different preferences than you in one narrow area doesn’t mean I have a limited palette, or refuse to try things outside of my comfort zone. Why on Earth would you assume that someone who likes well done steak hasn’t tried it rare?
If you read my words, I said “someone who will only eat their steak well done”.
If you will eat your steak less than well done, then I was not talking about you.
As far as why someone who is disgusted by having any hint of pink in their steak wouldn’t have tried it rare, they probably haven’t tried it rare for the same reason that most of us haven’t tried chicken cooked rare.
And that’s likely, as I don’t get to eat steak very much. And though nearly ever steak I’ve ever eaten in a restaurant was cooked more than I would like, I probably haven’t eaten as many as you have.
Keep in mind, this was in response to a post that posited the notion that people who like their steaks rare may just have never tried them well done, and may actually prefer them that way. I assume you got just a big a laugh out of that?
I usually order it on the rarer side of medium rare to get what I would consider medium rare. (I specifically say, “err on the side of too rare.”) There is a little bit of variance among what temperatures and what physical signs some places consider “medium rare” to be. For me, it seems to vary by neighborood and type of establishment. When I’m in the Southwest Suburbs here in Chicago where older folks tend to eat at classic meat & potatoes type joints, I find they their doneness levels tend to be about 10 degrees higher, so a medium rare will be a medium. If it has firmed-up, cooked pink on the inside, that is not medium rare. The whole point of rare and medium rare to me is the texture of “raw” meat. Medium is past that point.
Hamburgers are a place, though, where I will often get well above my preferred level. I like well-done for thin patties with crispy edges, but any burger that is more than say, about 1/3 pound is ruined for me if it’s cooked much past medium. If I’m eating a burger of that thickness, it’s because I want it red and rare in the center. I understand some places will not cook it less than medium, which is fine if you tell me or have it on your menu. At most places, I will simply ask for a burger rare and that will often get it close to what I want. Most places seem to interpret “medium rare” as “just a little bit less cooked than well.”