Serious Eats - seriouseats.com

Regarding your contention that people are doing a disservice by cooking their steaks to rare:

Your analysis fails to take into account the fact that the average steak cooked without sous vide equipment has a temperature gradient. Thus, rare according to your definition (120 degrees) only equates the the temperature in the middle of an average steak. I'm no scientist, but I would bet that a steak cooked to 120 degrees rare in the middle, has a huge differential between the inside portion that is rare and the outside portion that was cooked with heat as high as 750 degrees a la Peter Luger.

If I could order a steak that was consistently done to 135 degrees, I would. Unfortunately, this is impossible in the majority of restaurants and why people who prefer their meat south of medium must order rare or risk being disappointed with a greater portion of meat cooked beyond 130 degrees or so.

To all you hardcore carnivores out there who insist on cooking your well-marbled, Prime-grade steaks rare, you are doing yourself a disservice:

Then you Ms. Humes must know that shark's fin has no taste. So why the inclusion in the Michelin guide of a place that popularizes the stuff? Michelin caters to the elite and seldom is based on the quality of food alone. Michelin is fatally flawed and this is just another example of why.