Actually...Contrary to popular belief, bleu (it's French fgt) is annoying as hell for a chef and takes longer to cook than a med rare etc.
You have to get the steak out of the fridge and leave it somewhere that will warm it through all the way to room temp without cooking it at all... Which takes ages... THEN you have to cook it... THEN you still need to rest it.
Bleu takes as long to cook (properly) as a well done and ends up with complaints more often than a well done