This is something that I think everyone is very different on. A lot of steak cuts, especially steak made from beef, can be safely cooked to various internal temperatures so long as the outside is seared to kill off any foodborne illnesses such as E. Coli. Some people prefer a juicy, cool, pink centre, while others prefer their steak to be cooked well on the inside so it's hot throughout but not super juicy. As someone who works at a restaurant that serves steak, I have seen ranges from the bluest of blue rare (seared 40 seconds each side, raw inside) to effectively beef jerky.
So how is a perfect steak cooked for you?
Myself, I go for rare-medium rare, anything less and anything more are equally bad. I find that the steak starts losing flavour once the inside starts cooking more, but purely raw on the inside just grosses me out.
So how is a perfect steak cooked for you?
Myself, I go for rare-medium rare, anything less and anything more are equally bad. I find that the steak starts losing flavour once the inside starts cooking more, but purely raw on the inside just grosses me out.