That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess youd have to grow up with that to eat it, lol.
My mother would buy great cuts of meat and ruin them by turning them into rock hard chunks of carbon.
Now, I like my steak bloody.
My sister and I never knew we liked steak until we grew up and had it medium-rare.
It always tickles me when I go to a fancy steak house and they have a disclaimer that they can't (or won't) cook certain steaks (like filet mignon) well-done. It obviously pains them to see a nice piece of meat destroyed like that.