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It has such a great taste!
I like mine a tiny bit more cooked than you do.........medium rare for me, TYVM!
Yum!
LOL 
I think it could have been done just about anyway other than kill it with fire and I would have enjoyed it.
Though it rocked "knock the horns off of it" the way I had it 
always just assumed it was like when you get a bruise. That's what I get for assuming 
Yes, she likes hers the same as you do.
Yep, or you can order it bleu and they mostly know what you mean in a good steakhouse
ETA: Black and Bleu on a very nice cut of meat:
Aging steaks to the point where they are highly tender is possibly where the term came from, because highly aged steaks that do well rare are very tender and get a bluish to green cast to them on the outside. Steaks are still red in the center when cooked even if aged, and the finest ones, you really do just need to sear them on one side and then the other then plate them because the aging process does it's own cooking - the searing hides the greening LOL.
BIG ETA: NONE of this is done at home, and never should be. NEVER EVER eat steaks that are green from anywhere but a highly qualified butcher, and even then, it's really a term to describe huge hangings of meat. Most of the time that gets scraped off, but it isn't frightening in exceptional meats of great thickness to have a bit of this "rind" still left. But as a rule, this is reserved for meat you know.
Mmmm...
