Steak isn't sushi and should not be rare and/or expensive

[Glassunion]

21. You realize that you can get sick from properly cooked food as well?

Also, a lot of your food borne illnesses are not from the food, but from the food handler. I'd rather eat a cold, raw tenderloin, shaved thin, drizzled with olive oil, and sprinkled with salt and pepper, than take my chances at a public buffet.

I'll do a Carpaccio, Tartare, Kitfo, etc...

Bleu = Awsome!
Saignant = Still Awsome!
à Point = I'll take it, Still quite yummy.
Demi-anglais = Why?
Cuit = Order the chicken instead.
Bien Cuit = Order the chicken fingers.
Trop Cuit = You can buy a whole bag of these. Kingsford is an okay brand.

My question for you. Do you understand what type of parasites and bacteria you still can consume when eating your steak well done?

Public Announcement: There is no such thing a Kobe beef in the USA. Japan does not export any of it. So, if you see it on a menu, the restaurant is lying to you. The only way to get actual Kobe, is to buy a plane ticket.

On Edit: Public Announcement Update: In August of last year the USDA lifted their prohibition on importing beef from Japan. On November 29, 2012, an actual batch (382 Pounds) of real Kobe beef was first shipped to the US. Including that original shipment, there has only been 3,598.5 pounds of real Kobe beef shipped to the US. To put that in perspective we have exported 450,000,000 pounds of beef to japan last year. While here in the US, we have consumed 25,800,000,000 pounds of beef in that same period. So if you see it on the menu, odds are it is still not the real deal. Easiest way to know, is to simply ask the restaurant for the certificate of authenticity.

Each would have been accompanied by a certificate of authentication that the restaurant should be able to provide on request.