Steak

[St. Jarvitude]

Poll question: Steak

I won't eat any steak that is above medium-rare. I like mine rare - enough to be dripping a little blood, but not quite blue.

BTW - contrary to popular belief, for any non-ground beef, it's perfectly safe to just sear the outside of the cut and let the inside stay raw, because dangerous bacteria (read: e. coli) are found only on the surface of the steak (again, only if it's NOT GROUND). This is because the bacteria is transferred to your steak only due to poor handling - e. coli does not live in the blood and thus never gets into the flesh.

For chicken (salmonella) and other meats, on the other hand... make sure it's cooked all the way through, dammit.