With steak, I think the quality and cut of meat decides the optimal degree of cooking. A lot of people - blokes especially - punish themselves with the idea that rarer is always better. I've been sat at a table of guys chewing (and chewing, and chewing) away at a piece of still-mooing boot leather, everyone remarking out loud how good the completely inedible bloody flesh was, and the absurdity of it all struck me.
I'm not a snob, I'm not above a Wetherspoons steak once in a while, but if I go for a cheaper cut I ask for it medium-well or well.
When it comes to how you want your steak done, blue, rare, medium rare, well done, where you order your steak, there a different interpretation. With my holidays in Italy and where I have ordered a steak, to be medium, it kind of came out as rare, so you need to make them know it medium steak
As for a blue steak, seen these served a few times in Italy, but the sirloin steak, is a thinner slice than normal
But when it comes to prices, find the UK and price is reasonable at £35, but with planning my holiday to New York, price of some steaks $90
But this one Japanese Wagyu Rib Eye Steak 12oz at $320, too expensive
