Am a programmer, with no real medical knowledge, but I almost laughed out loud in a theater watching a CPR scene once. The person was giving the tiniest little chest compressions you can imagine, standing straight up with their arms out straight in front of them and only really moving like, their forearms. To an adult recipient.

12ft had a few months of being great, but I think they ended up selling out or giving in to legal pressure, and doesn’t do anything on several major news outlets anymore

133°F is the perfect temperature for ribeyes and strips for me.

All these doneness levels really refer to the temperature the steak reached.

Rare: 120-130°F. Bright red center. Fat isn’t really rendered yet, meat generally a bit fibrous and slippery. Very juicy.

Medium rare: 130-140°F. Bright pink center. Fat is mostly soft and rendered, meat is a bit firmer now and not as slippery. Still very juicy (possibly more so than rare, depending)

Medium: 140-150°F. Pink/grey center. Fat is very well rendered, some would argue starting to render out a bit too much. Meat is firm, but still somewhat tender. Juicy, but not very.

Medium well: 150-160°F. Almost entirely grey center. Everything is getting quite firm, bordering on hard. Not much “juice” at this point.

Well done: 160°F+. Grey through and through. Very firm, depending on the steak possibly bordering on hard to chew, though that’s honestly not very common.

What most people are looking for are their preferred combinations of meat/fat texture, rendering level of fat (how soft/cooked the fat is), and juiciness.

There are other factors that influence all of these aspects other than the cooking temperature, such as salt penetration (salting overnight gives you a firmer, juicier steak), but doneness is a major factor.

The people telling you well done is garbage are spouting a common opinion, but you should feel no shame ordering what you like to eat.

This website seems to be down for me right now, dunno where else we can see comments and posts numbers. All the other blackout trackers seem to just be tracking #subreddits