That medium rare pic is rather rare. I think of medium-rare as “warm red” as opposed to rare’s “cool red” and medium’s “warm pink,” and that temp change usually associates with an appearance of a redder medium, i.e., the center looks and feels more cooked than a rare steak. In these pics, it just looks like a longer sear between the rare and the medium-rare without attention to center doneness.

Middle tier restaurants cooking medium-rare like it is in this pic is becoming a trend though, as it’s cheaper to cook a steak more if it’s sent back for being under done than to start over if it’s over done.