It depends who is cooking it... And my mood.
If I'm cooking, then it's blue, as in seared on each side on a good old cast iron pan and in the plate.
At the restaurant, rare, but outback is the only place they'll serve it so.
And often I'll eat the meat raw:
Julien's famous steack tartare
Take a 1lbs piece of tri-tip (more taste but harder, can use tenderloin instead, will be much softer, do NOT use NY steack, the fat marbling isn't great when raw.)
Using a thin knife remove the excess fat, tenderize the meat a little using the back of a cleaver.
Then using a serated knife cut 1/4" slice in the beef, then cut in slice then cubes.
I insist to cut by hand, stay away from any mechanical method!
Now to go with that you need two shallots and one small onions, diced small, a small spoon of worcestire, a spoon of caper, sea salt, olive-oil (black truffle infused if you can find it) and three egg yolks, stir all that in the meat.
Not you need to get your hand on some "sel de guerande" or other flake of sea salt and season to taste.
Serve with some form of potatoes
