Steak... Rare, please

RT here. I like my steak rare. Very rare. Blood-dripping rare.

Just try to order that in Peru. Here's how the conversation usually goes:

RT: Lomo, por favor. (Lomo, please)
Mesero: Que Bueno. Pequno o grande? (Great. Small or Large?)
RT: Grande! (duh)
M: Que termino? Medio o tres cuatro? (How do you want it done? Medium or three quarters?)
RT: Termino rojo. (red)
M: Rojo?
RT: Si... rojo. En vivo! Mucho menos que medio. Con sangre. (Yes... red. Alive! Much less than medium. All bloody.) ***NOTE: Sometimes, I even 'moo' for them***
M: OK, medio. (OK, medium it is)
​

This goes on for a while longer, and either the waiter finally gets the point, or, if I am with a local friend, they say (in Spanish), "Look, the gringo wants his steak rare." And usually, I wind up getting what I want.

But my question is: How do you order a rare steak in Lima without it taking fifteen minutes to get the point across?

Thanks.

 

Jokes apart, the convention is to order it "A la inglesa" (the English way) which actually means "rare - just sealed". Y usually add "Si lo clavo y no sangra, no lo quiero" (If I stab it and it doesn't bleed, I don't want it).

It works for me but there is a small inconvenience. Most of the meat at the best grills in Lima is imported and is kept frozen, they are supposed to thaw the meat for the day but sometimes they don't do it right so, on ocasion, my steak has been well sealed, tasty, juicy... but icy cold at its core.