> I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs I usually like my steaks straight up raw, but most steak

> I like my steaks borderline completely raw, but I’ll admit it’s because I’ve been around steak snobs I usually like my steaks straight up raw, but most steak snobs I know insist on medium-rare as the "perfect" temperature. Truthfully, I won't usually complain about anything from tartare to medium, and you're right, the different amount of doneness has a drastic effect on flavors and sometimes you just want one flavor profile or another.