An internal temperature >135°F should be your guideline for safety not the color of the meat. Overcooked compromises flavor and digestibility.
But feel free to char away and wash down those polycyclic hydrocarbons with your IPA.
I’m at a barbecue grinding my teeth watching the “grill master”.
Red meat should not be cooked any more than medium at most. Some of us generally prefer medium rare at most…
68° and overcast in Greenfield with occasional sprinkles. Not how I would draw up a Saturday in late June.
As @Damage In Tolland would say, I hope all the people who wished for this are happy!