I haven’t had it for years.
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My preference is ‘saignant’ as is described here is France - which is rare. In fact because meat in France is rarely hung it is best to err towards rare, otherwise the steak can seem tough. I’m always surprised when people moan about tough steaks in France but also insist on ‘bien cuit’ cooking. And don’t learn for next time.
As a side note, it shouldn’t be shocking or surprising to have a bloody steak. It is after all a lump of meat. Is it not trying to avoid the reality of what you are eating if you want no sight of blood?
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There is nothing worse than over cooked meat.
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I am having steak tonight and l like mine cooked, medium.
I will have it with chips, peas, mushrooms, my own homemade onion rings and a little salad.
I may even open a bottle of red wine…
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on a plate ready to eat. 
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You not making some peppercorn sauce? Shallot, peppercorns, stock, cream or milk with thickened, plus the juice from the steak?
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I tried to buy green peppercorns to make a sauce but could find every other colour peppercorn but not green… which l preferred.
Morrison’s used to give out free peppercorn butters which were lovely but they stopped doing them…Grrrrr.
I have a bag of Béarnaise sauce in my freezer but there’s too much for one and would take ages to defrost
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Just shove some HP Brown Sauce on it and you are good to go! 
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@Artangel “Too much for one”
Chop in half wiv a chopper , put half back in the freezer and use the
uvver arf ?? Simple!! 
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I keep my axe clean for murders! 
Good idea though, Donkeyman.
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My wife was hell bent on cooking a recipe with green peppercorns in it a few years ago. The only way was to buy 6 jars from Amazon, assuming we’d probably get round to using them at some point… Ended up throwing 5 jars away long after their BB date.
Typical.
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Oh No, that’s awful.
I would have kept using them! Is it possible to freeze them? I have just googled it…
*Whole peppercorns will last a lifetime, but ground pepper will only keep for around three months.
If you want a more pronounced pepper flavor, try freezing it!
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No idea. They lay in their jars in a cupboard until the banging of the drums and the march of the little soldier (ie me) took them to their final resting place.
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I like mine almost cremated.
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WOW !!! you should at least wait you impatient little cannibal. 
Don’t those poor animals moo, yell & squeal when you start chewing into their raw flesh ??
I guess that sun on its back goes partway to it being cooked, but even getting your fangs into that sunny area, it would still have to be the rarest of the rarest of any steak I’ve ever heard of.
Do you take a plate, knife & fork out into the paddock or just stand up close to the cow & start chewing hard before the poor creature gets a chance to run away.?
This is beginning to remind me more & more of a particular Count Dracula who apparently showed similar tendencies. 
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Very well done for me and I’d add approaching incineration. All of my cooked meat is always well cooked and anyone who wants it bloody will be shown the door.
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I’ve always had it well done but have come around to medium.
Curse this topic… I’m sitting here drinking coffee dreaming of steak, mushrooms, chips, peas, red wine and it’s still only breakfast time!
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