[Petra Star]

Before I became a STAC-er, I used to really enjoy a nice, thick extremely rare steak. London broil was my favourite as fillet mignon is out of my price range. I would "cook" it by just searing all sides on a very hot surface for about 20 seconds each to kill off any contaminants that might be lurking on the surface, but the middle would still be refridgerator-cold and the vast majority of the meat would be way past red, into the purple hues.

My questions are:

1. Is there any difference, nutritionally speaking, between eating your beef well done, medium, or "was still mooing just a moment ago"?

2. Are there any other raw meat lovers out there who love to get in touch with your inner caveman? I can't be the only one...

Thanks,
~Petra~