Rareness of steaks

Medium rare too, pink inside, but not bloody, a nice sear on the outside. I like Rib-eyes.
 

Usually a rib eye, dark pink in the middle and coal black on the outside.

(With a baked potato [+ sour cream, butter and chives] and maybe a small chef's salad.)
 
I like steak and any meat well done, so likely about a six.
I can't eat beef if there is any pink showing.
I use a thermometer on all meats and chicken and make sure the proper temperature
is reached.
 
I'm like you, Raven and rkunsaw. I like it cooked just until all pink is gone and it's a uniform brown throughout. I never could see the appetizingness of rare red meat, but I don't want to cooked until it's charcoal, either. I think slow and long cooking brings out the meaty flavor. I was at a restaurant once and ordered my steak well done. When it arrived it was what I would call medium rare. I sent it back. When it came out again it was the same condition. I again sent it back to the kitchen. A few seconds later an irate chef came to my table and said he wasn't going to ruin a good piece of meat by over-cooking it. I could never understand that. What's it to him? I'm the one buying and eating it.
 
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