I think people who like rare steaks just talk about it more because it's the "right" way to prepare the "best" cuts. A $200 steak is just going to be most flavo

I think people who like rare steaks just talk about it more because it's the "right" way to prepare the "best" cuts. A $200 steak is just going to be most flavorful when it's on the rarer side. But its just a signaling thing if you're talking about skirt or flank. IMO, it does not have to be a $200 cut, a $9 ribeye from Walmart cooked rare is far better than a $9 pot roast sandwich from the local fast food joint. With at $4/lb chuck roast it's more of a trade-off. A chuck roast steak cooked rare is a little too tough for my liking. But it is far more juicy and tasteful than the same cut slow cooked and served as a pot roast