USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °F
http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp

Cooking Temperature for Ground Pork, Beef, Veal, Lamb remains at 160 °F
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Kathy Bernard (301) 344-4764

WASHINGTON, May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.Read the article in the link for more information. Of course a properly done beef steak is still medium rare.:D

"Of course a properly done beef steak is still medium rare."

I've always been a steak tar tar fan myself--your steak's already done. :D

I've never tried steak tartar, so I won't criticize it. I used to work with a guy who said his idea of a perfectly done steak was to whisper the word "flame" over it.