Can't say I give a rip about how someone else eats their steak, but I want mine medium to medium rare.

I smoke steaks occasionally; they are fine too. I like them rare to medium. My wife likes one cooked to death.

I like mine pink and juicy but no blood,God don't want you eating blood.

Gray with red center.just past medium well i'm told is how i likes cow.Hope none of yall bloody raw eaters get food poisoned.

Medium well doesn't have any red in it. Beef doesn't carry bacteria like chicken or pork.

I knew a guy that would tell the waitress - "I want mine so that if I put a bandaid on it, it would live".

The other great thing to do with fantastic steaks, especially ribeyes and fillets, is to put them in a cooler with ice for about a week so it will get all the blood and gamy taste out. Drain the water every day or so and refill with ice if needed. After all the blood is drained out they'll be great.

may try that on a deer sometime

Yep, works with deer. Put all the meat in the cooler on ice until it's gray. Perfect for steaks, too. Get out the blood so it's not farmy-gamey-tasting.

We always soak our deer meat in ice water and add some salt.

Great idea for steaks too, robb. Meat's meat, right? Gotta get all the blood out.

I like my steaks Medium Rare to Medium: Warm Red to Pink center with plenty of juice. Great char on the outside is preferred.

However, A great tasting well done steak is possible IF AND ONLY IF the steak has great marbling and fat as in a Ribeye or Chuck eye steak. From time to time I'll cook one like that and that charred outside on the fat really creates a great flavor! They key is to cook it to a max of Medium Well and then remove and let it rest.

Anybody that soaks one in spicy Italian dressing needs their chef card revoked.

While the meat may not carry bacteria like poultry, folks is kitchens still do. Depending on the cleanliness/handling of the meat at restaurants, still may be taking a (very low) risk. But I'll take mine MED Rare

After soaking steaks on ice for days to get all the blood and gamy taste out, adding Eyetalyan Dressing would be a fine addition. Probably could wrap some bacon around them, too, before drenching and grilling.

I get thick cut steaks and then put them over a really hot bed of coals to the point its hardcore sizzling and even flaming up a little when I put them on.....close the lid....7 minutes on one side....flip it and 7 minutes on the other. It's nicely charred on the outside and medium rare on the inside. The char from cooking really hot and fast gives the outside a nice flavor.

Beef can have bacteria, but on a steak it should all be on the outside. That's why hamburger needs to be fully cooked. There's also other diseases that can be in rare beef. I don't want mine overcooked either but in reality you are taking a chance every time you eat anything that hasn't reached 160 throughout.Probably taking a bigger chance though every time you get behind the wheel of a vehicle and drive down the road.

Do a focus group of everybody you know that eats their steak rare and their hamburgers rate of medium rare, ask them how many times they have ever gotten sick from it, and I bet the average answer will be none. You have to go through some seriously nasty conditions to contaminate beef.

You won't catch me doing that. I want my steaks as dry as possible before I cook them.

I will dry age them in the refrigerator though, sometimes for as long as a week on a plate on paper towels, flipping them and changing out the paper towels. I put salt on the steaks too to draw out the moisture.