You get multiple votes, because some may have different purposes depending on the type of steak.
Yeah, I was a little surprised by the number of people who described “rare meat” in the “worst properly cooked thing you’ve ever eaten” thread. I only voted once, but I’ll grant that there are a few cuts of beef (not really “steaks”) that require more doneness for various reasons.
For me, the ideal may be unattainable: Black and crisp on the outside, still room temperature on the inside.
I have always preferred my steaks cooked a bit more than the foodies preferred. I used to order steaks cooked medium. As I get older, I am starting to order them medium-well to get them the way I like. I am also less fond of sushi than I used to be.
I would just order the steak and ask for whatever the chef thinks is best. it should be served perfect. That’s what I pay my money for.
If I’m eating a quality steak at a quality steakhouse, I go medium.
If I’m eating a decent steak at a casual restaurant, I go medium-well.
If I’m cooking a steak at home, I go well-done because I don’t trust myself to cook an underdone steak properly.
When I sous vide a steak I cook mine to 120 F. In a restaurant I ask for as rare as they will make it. If it still struggles a little as it leaves the kitchen that’s not a problem for me.
Medium well usually gets the pink I want, medium was always bleeding still.
Medium to medium-well
I like just a hint of pink in the center. I’ve learned that most places undercook steaks. I rather err by saying medium-well than get nauseated with an undercooked steak.
The sight of an undercooked steak ruins my appetite. I won’t feel like eating for several hours.
Filet mignon rare, everything else medium rare.
As rare as possible.
Or, as dad once put it: “Of course she likes sushi - have you seen the way she doesn’t cook her steaks?”
Which is not to say I can’t enjoy more done preparations, I just don’t enjoy them as much.
Same here. It seems to bother my co-diners sometimes, and for a while I explained that it’s not blood coming out, it’s myoglobin, but meh…it not even worth the effort anymore. But I resist smearing it around my mouth and baring my teeth at them. 
As a general rule, medium. I want the thing cooked but not destroyed. As pointed out above if at a restaurant the order may vary according to how familiar I am with how they treat their meat.
“Mooing” to “Just slap it on the butt and let it walk to the table”
I prefer medium rare, but as long as it warm all the way through, it’s cooked enough for me. I definitely don’t want it more than medium.
I will be the odd one out, though, in the sense that I want as little charring on the outside as possible (none being preferred), even though I prefer my steak grilled.
That’s my answer as well: Pittsburgh rare
Rare as a steak, raw as tartare.
First time I had a purple tagliata, it was initially disorienting – seared on the outside, almost gelatinous inside – but I came to appreciate the texture. I rarely (!) get a chance at a steak like that but will take it when I can.
I like it to moo when I poke the fork into it.
I’ve said this before in similar threads, but I used to always order my steak medium rare. For reasons I do not quite understand, in my lifetime, “medium rare” has become what used to be “rare” in a lot of places; if you order medium rare, you get a steak that is almost entirely red inside and quite cool in the center. That’s not medium rare.
So now I order medium, and 90% of the time get a medium rare steak.