Extra rare.

Oh no, no no. It’s seared on the outside and barely warm on the inside. Super raw. Basically you cook the outside just enough to kill pathogens and then get all the inside raw bloody and delicious.

So I am a proponent of delicious barely cooked meat, but only in steaks and other “whole meats”. Ground meat has a HUGE surface area that contacts machinery so it gets cooked all the way through, always.

A well done steak only belongs one place, and that's the trash