I always order it medium rare, that way it will be done the way I like it, if under cooked, thats fine, if over cooked to medium, thats fine too.

I like blue rare, but it grosses my wife out...lol

 

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same here

sometimes it backfires and comes well done though, lol

 

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The definitions have changed over time... Medium of old was medium well today. Medium Rare of old is now Medium.

In the old days where Medium Rare was pink, I used to be MR-R... Now where medium rare tends to be RED I am more MR-M.

Based on your pictures, I would want something a little more cooked than the medium rare but not so much cooked as the medium.

I do not like chewy meat but I want a lot more pink than 25%.

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I like the center just about to turn with 66% pink. Say 130F.

 

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blue

 

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Medium rare to rare, though I rarely order steaks outside of Brazilian places. Too damn expensive for something cooked so easily...

PS
The red liquid is water and protein from the muscle. Any macroscopic levels of blood are washed out during butchering. Either that or chickens and pigs lack a blood supply.

So just pretend it's Kool-Aid and drink up; some of you are pretty good at that.

 

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