The common food pathogens can survive surprisingly high temperatures, beyond 70C. Eg here they found that the most common food poisoning microbes on chicken fil

The common food pathogens can survive surprisingly high temperatures, beyond 70C. Eg here they found that the most common food poisoning microbes on chicken fillets survived ~2 minutes in boiling water even though surface temperature reached 85C in 1 minute. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3282150/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3282150/ More resilient bugs and spores are another thing. Hospital autoclaves use 30 minutes at 120C/250F. Steak surface obviously heats to 100C pretty quick on a hot pan, but it's going to be pretty hard to consistently ensure that all spots on the sides etc have been hot enough for long enough.