I really love steak! Particularly, beef steak. Love the juiciness and bloodiness. It's a meat that is generally sliced across the muscle fibers, which makes it packed in protein.
Me too! I like rare steak unless it's rather fatty, then I prefer medium rare
I like my steaks medium rare to rare. What about other kinds of steak? Pork? Fish steaks? Do you like any of those?
Tuna steaks and halibut steaks! Delicious
made from fish larger than . Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. 
Fish steaks can be grilled, pan-
Doneness
Doneness is a gauge of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).
Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. For steaks, common gradations include "rare", "medium