Probably generations of buying cheaper leaner cuts led to that mentality.
The value of steak increases with the level of marbling and in turn pays off in flavor the rarer you cook it. because the flavor is in the fat marbling. cooking well done renders off the fat. making a premium cut no better than a cheaper one. If you grew up on Wagyu, you probably not a fan of well done steak,
but if you grew up on steakums and cube steak you probably like well done.