Of course with food everyone has their preferences but I just don’t see how ultra rare steaks are “good”.
When going to college I worked at a excellent steak house one of the top steakhouses in the DFW Metroplex. I have tried all sorts of cuts of steak prepared from ultra rare to medium well(no need in trying a well done steak). The rare steaks always suffered from the lack of heat that was not sufficient to render down the marble and fat even when done “Pittsburg style”.
I feel the med rare zone(plus or minus a little) offers the best flavor and texture. Most chefs agree and will go into details why and how, which is always enlightening, fun and gets your mouth watering.
Now please I hope nobody take offense to what I say next because if you like your steak rare and enjoy it, then that’s all that matters. We are supposed to enjoy our food! What I often saw was that dudes usually try and attach some form of masculinity to their steak temperature and how rare thy like it. It is silly and I just shake my head and humor them by stroking their ego even more.
I will add that the type of cut is dependent on cook method and the leaner cuts can have cooler temps while still displaying good texture and taste but personally they are still on the cooler end of med rare.