re: I hate steaks cooked on a grill.

As in filet mignon?

The point is that it is so tender that you can easily eat it rare.

If you are cooking a filet mignon to medium well (and even medium IMO) you are wasting money. You are just driving out the flavor juices and yes, without them, a filet will be inferior to a "tougher" lower level steak that was cooked longer.

The more tough a meat is initally, the more flavorful it is at the cost of needing more treatment to tenderize it....marinating, longer cook times, etc.