Beef is more forgiving than chicken( due to salmonella) but I would be more concerned with are the things that are not cooked such as raw veggies (Listeria, salmonella, E. coli) and shellfish.
Beef, pork, and egg based dishes to be cooked at a min temp of 160 (less for steaks)
Chicken is min of 165.
Seafood has a lower temp, but shellfish has its own set of rules.
Bottom line is, as a certified in food safety, I would personally never eat at a salad bar and I would feel safest eating a steak cooked to medium/medium well. Hubby, also certified, will eat rare.
Shellfish..........shudder.......I know two people who had very bad reactions to oysters in San Francisco.
My brother almost died. As he was in the bathroom with projectile vomiting and diarrhea, before the ambulance arrived the manager tried to kick him out. After the ambulance arrived the manager tried to prevent him from being wheeled out on the stretcher. The owner made it a point to tell my brother that the manager had been fired, and blackballed in SF.
A co-worker took her family to the same restaurant ten years later and got bad oysters. After she “recovered” from the experience, she was allergic to the entire nightshade family.
Now the only shellfish I will eat is Dungeness crabs and clam chowder.
Most of the pathogens in steak is due to handling by Illegal Aliens, so the pathogens are on the outside. Get that cooked and you’re good.
Now chopped beef is all mixed together, so the above rule doesn’t apply.
I cook all my steaks to 105F. That’s when they taste the best.