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I like my steaks with a thick fat cap left on so I find myself edging towards or medium-well a lot of the time. The allure of a rare steak seems to be a bit of a culinary meme to me. If you have a properly fatty piece of meat then at that point it's a) not going to be as hot as I would like after resting and b) the fat won't have fully rendered.
Here's a sirloin for example, not my favourite cut but if I get one I probably sear the cap for as long as I cook either side, crispy fat is to die for.
