The above six levels of doneness are the ones you should stick to when cooking steak. Nevertheless, you might have guests who prefer something quirky and different. They may ask for raw steak, normally called steak tartare. These are the real carnivores and like their meat almost raw.
Use your instant read thermometer to ensure the internal temperature is around 110°F (43°C). The method for cooking steak tartare is known as black and blue. You place meat over a hot flame to ensure the outside sears well.
The inside of the meat should be cool, about 110°F (43°C). People who understand food safety rules will rarely ask for raw meat. But, if someone requests it, use the black and blue technique.