[RegulatorCountry]

I grew up in a home where any sort of meat was cooked “well done,” and came to appreciate certain cuts prepared mid-rare after leaving home for college. A really good quality steak or filet benefits from being cooked certain ways, none of which involves cooking beyond medium. I'm especially fond of a Pittsburgh mid-rare filet with shallot butter.

On the other hand, rare to the point of being cold in the middle, I just do not understand the appeal of it, the texture is not pleasant and neither is the flavor. I think it's just some sort of fetish, hey look at me I'm such a carnivore, or something. Steak tartare, forget it. Ground chuck needs to be at least medium. Rare hamburger is disgusting.

[driftdiver]

“On the other hand, rare to the point of being cold in the middle, I just do not understand the appeal of it, ...”

Hence my tagline - I could eat it raw, but why do that when I have a fire.

[driftless2]

I'm totally understanding of people who like their meat rare or medium rare. My mother overcooked everything. Hamburgers were like hockey pucks. All the juice totally cooked out of them. Ditto roast beef. But I liked it well enough. Until I moved out of the house and started making my own food or tasting food cooked by other people.

I have two bros-in-law who are excellent cooks. When they cooked their meat, the steaks or meat were tender and juicy. I marveled at how good they tasted. One of my sisters said that's because mother was an awful cook. I had to agree with her. Terrible thing to say about your mother, but you had to have a good set of incisors and molars to bite into and chew her food.