I haven’t seen this reverse method before, but searing in cast iron and finishing in the oven is common.
http://www.snarkandpepper.com/2012/10/how-to-cook-restaurant-quality-steak/
I just do it on the rack, so no need to flip. Yes, I generously salt the meat before starting it in the oven. Google up “reverse sear” and you’ll find it, but here’s a post that explains it. The original method I remember reading in Cook’s Illustrated (which requires a subscription to view online), but I’m sure they’re not the first. The method works wonderfully for all sorts of meats and cuts, including roasts. For example, here is Serious Eats on the perfect roast tenderloin using the reverse sear. I personally find the reverse sear better than the traditional sear-then-finish-in-oven method as it cooks the interior of the meat more evenly and you don’t have as much “banding” of doneness from the outside inward.
Here’s the actual recipe I paraphrased upthread:
Not just white people. In northeastern Thailand, a lot of meat is eaten raw, with no cooking whatsoever. (That also contributes to the Northeast’s main health problem, liver fluke.)
Chinese and Thais both eat congealed blood, often putting it in their noodle-broth dishes. I usually have to specifically ask for the blood to be left out if I’m ordering anything like that.
I know the Cambodians have a lot of bloody fare too.
In my personal experience South Dakota,and Nebraska. I usually get medium rare but visiting my grand parents in South Dakota I learned to ask for very rare steaks which came out what I would call medium in every restaurant in 100 miles of where they lived that I went to. This was about 20 years ago and things might have changed. I have noticed the fashion for steak has been getting rarer with passing time.
I’m the oldest of a large family (white), and I’m the only one who eats her beef (steak or roast) rare, so I believe that premise of yours isn’t valid.
My son insists that his be well-done, as do all of my nephews and nieces.
Years ago, I used to eat steak tartare (seasoned raw minced beef), but I don’t feel I trust our meat sources enough anymore, so I eat all ground beef well-done.
In general in the black community it just comes down to what this site is fighting. Ignorance. Ignorance about steak versus other meats albeit ground up or whole. First its a common misconception that rare=raw. It doesn’t. Rare is at lowest is an internal temperature of 120 and mid rare being 130 to 135. THAT’S NOT RAW. I’ve heard people say black people said they do it so they wont get sick or don’t like red (blood). For beef if its ground up you want to cook it thru (unless you ground it yourself or have a trusted source). That’s because once its ground all of it is exposed verses a chunk of beef where just the outside is exposed. With a cut of steak you should NEVER cook it well done because you’re just missing the point of a nice steak. Just get a steak burger or something if you for some reason must have it well done. All it boils down to is steak ignorance being past down from person to person and confusing raw with rare.
Pork has finally been downgraded from 165 to 145. Seems that no one really gets sick from pork since they stopped feeding literal garbage to pigs.
Nearly all fish I can enjoy raw, beef and lamb I like extra rare. All other mammals and birds I liked cooked well done. Elk is another one i like rare.
I’ve had it. Made me a bit nervous, but I didn’t suffer any ill effects. It wasn’t that great – I’ve never been tempted to seek it out again.
Also horse sashimi.
I’ve had steak well done and I’ve had it medium rare. Sometimes I’ll choose based on the wine selection available.
I’m white, and I approve of this message…
I had horse sashimi in Japan. I liked it. I wouldn’t go way out of my way for it, but I’d be happy to eat it again.
I’ve never eaten raw chicken, but I frequently handle raw chicken flesh when cooking, and something about the consistency turns me off. I don’t like raw squid or shrimp, either. (Raw shrimp are delicious, but the texture is unpleasant to me) So I won’t be eating that on purpose.
yeah, specifically, hog feed needs to be cooked (or at least, meat-based hog feed does) or the pork can’t be legally sold in the US. Since hogs stopped eating undercooked meat, they stopped being infected with trichinosis. That allows people to eat undercooked meat. 
To me, when a steak is well-done, it cooks away all the differences between a good chunk of meat and a bad one. That might be good in fajitas or a pot roast, but if I’ve shelled out for a ribeye, I want it black and blue (seared black on the outside, raw red on the inside). Then again I left my small town at a young age and got all urbane and shit.
Not gonna touch the race thing. I’ll just observe that what a lot of people consider black foodways are generally the same as white southern foodways, contrary to what a lot of people would like to think.
Saba is always cured with salt then washed with vinegar though, so it’s not a good example. Mackerel spoils to fast to safely make sushi.
I was raised in a low-income household and I can count the number of times we ate steak at home from age 1-18 on 1 hand. So how would my mother (for example) ever learn how to properly prepare a good steak? I’m white, but I think it’s more likely a class thing than a race thing. It’s just that race and class are inextricably intertwined in the US. And another factor – whether or not food poisoning was likely, my mother was paranoid about food safety because doctor visits are hella expensive. So burgers were only ever well-done in our house (and every one cut in half to make sure the center was unpink).
I love saba, but even if it’s cured, it’s more likely to be too old than any other sushi I’ve had. I only eat it at places I trust.
I’m Filipino (brown) and I like my meat…
I love Saba! Had no idea it was cured. I was in Kihei, Maui and they insisted I have the Spanish Mackerel Aji Sushi and it was sublime. According to the encyclopedia the Aji Sushi does not require curing.
Anyhow, zombie or no, I like my steak rare. I think its dead easy to find a great steak and dead easy to cook it right, but I do live in ranch country. Wife likes hers well done, and she LOVES steak. We are both white. Was madly in love with a black woman many years ago but we were both vegetarian then, no idea how she likes her steak. Lots of people like theirs well done or medium, never saw it as, or was aware of it as a cultural thing.