Oh I love my Nomiku...my prrreeeciousss!

Medium rare.

Med rare

Medium rare - leaning towards rare.

Depends on the cut and size ranges from bleu to med rare.

Medium to medium well. I rarely have enjoyed rare meat since I took a college biology class and saw a few critters under a microscope. Subsequent years of teaching animal science and food science has convinced me that I like my meat cooked to a higher internal temperature.

If I may quote a movie here, "Knock the horns off, wipe its bottom, and throw it on a plate."

RARE. When I poke my fork in it, I want it to moo.

Sometimes ignorance is bliss….but fraught with potential microbial pathogenic peril.

Med rare leaning towards rare

Plus one....

GOOD Steak = Rare
OK Steak = Med Rare

Medium. My wife grew up on having everything well done. It took 5 years but she finally orders it medium also. Says she never realized the beef should melt in your mouth.

Rare to medium rare.

It's also surprising to me how many people still think that the red juice/liquid that comes out of a store-bought steak is blood .
It's actually a mixture of water and a protein called myoglobin - there is basically zero blood left in those steaks.

Ribeye, medium/medium-well, don't trim the fat.

I seem to recall MyoGlobin fighting spiderman in a movie...or was I mistaken?

Depending on the cut of meat and or portion, Filet Mignon & Porterhouse Steak or Rib Steak. Medium
If it's Prime Rib I only will eat the end cut cooked well done.

Sacrilege I know, but I prefer all my steaks well done. I refused to eat steak for the last 20+ years thanks to my dad who would demand it at least once a week. The steak had to have a lot of fat around it and be cooked rather rare. No wonder he had a massive heart attack at 53. My wife eventually wore me down and got me eating steak again. As long as I cook it and cut off every ounce of fat I'm good.
I do have to say though that the smell of a steak cooking on the grill is one of the best smells ever.