My wife has a tendency to overcook meat which I am trying to get her to unlearn. She doesn't quite understand the concept that you take a steak out of an oven when it is just slightly underdone because it still continues to cook internally. Also the idea that there should be a bit of red or pink in the meat is revolting to her. As a result, when we cook steaks, there are two widely varying times for removing the meat. Typically her's stays in the oven about 20 minutes longer than mine.
Your wife is right, absolutely right. She wishes to be assured the meat is safe to eat.
I've always preferred extremely well-done meat, for reasons indecipherable to me, but the common sense of it occurs to me when I notice people eating raw meat have a tendency to, uh, dash for the bathroom (or in the former Soviet Union, the outhouse) within minutes of consuming the still-nearly-alive meat.
I've never noticed that people who eat their meat well-done have had that urgency.