Medium rare does seem to be the most popular choice around. Still bloody and red and tender, but not sickeningly so.
I simply don't understand the people who eat their steaks well done. If you're sitting there eating a fine steak, why would you ruin it by killing the taste due to overcooking?
Medium-well done, i can't stand looking at blood/juices when it's medium rare/rare. At the same time a steak that is cooked to much is to dry. But in-between is great.
E coli shouldn't be a problem in any case. When properly butchered and handled, you should be able to eat steak freaking RAW without getting E coli poisoning.
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