I must disagree. I originally came from the perspective that the bloodier a steak is, the better. While its true I often like some kinds of beef exceptionally rare or even raw (I love raw hamburger meat dipped in salt) it has become clear to me that steak (ny strip, porter house, fillet) is best served on the rare side of medium rare. This is a difficult point to achieve, seconds away from an unpalatable medium rare. I like to describe it as "a few seconds beyond the french au pont.